Caramel layer cake topped with sticky cocoa glaze…. Mmmm, what a delight!
This cake is a delicious combination of light and fluffy sponge cake, caramel syrup, caramel cream and thick cocoa glaze. The glaze is also caramel flavored because it’s made of sugar, water, cocoa and butter. It’s thick, sticky and sooo yum!
If you love caramel, you really must try this cake! I’m sure you’ll love it.
Ingredients for caramel layer cake (20cm diameter)
For sponge cake
– 5 eggs (250gr without shells)
– 125gr sugar
– 125gr flour
– a pinch of salt
– vanilla extract
For the caramel cream:
– 500ml milk
– 3 egg yolks
– 125gr granulated sugar
– 50gr flour
– 80gr soft butter
For the cocoa glaze:
– 70gr granulated sugar
– 4 tablespoons water
– 50gr butter
– 2 tablespoons cocoa powder
– 8gr vanilla sugar (or 1 teaspoon vanilla extract)
For the caramel syrup
– 2 tablespoons granulated sugar
– 100ml water
How to make caramel layer cake
How to make the sponge cake
Preheat the oven to 170ºC.
Line the bottom of the baking tray with parchment paper and butter the sides.
Separate the yolks from whites.
Place the whites into a large mixer bowl. Add a pinch of salt. Beat the whites until stiff peaks form.
Add the sugar and continue to mix until the sugar is completely dissolved. You should obtain a very firm and glossy foam.
Add the vanilla extract and the egg yolks. Briefly mix until incorporated.
Add the flour, gradually, and mix with a spatula until incorporated.
Pour the batter into the baking tray and level it with a spatula. Place the tray into the preheated oven and bake at 170ºC for 25-30 minutes.
To check if the sponge cake is well baked: prick the center with a toothpick. The toothpick must come out clean. If the toothpick comes out wet, you must bake the sponge cake for a few more minutes.
Allow to cool on wire racks.
How to make the caramel cream
Set aside 5-6 tablespoons of cold milk. Warm the rest of it until hot. Set aside.
Use a pan to heat the sugar over medium heat. Stir constantly. Cook until sugar melts into a thick, amber-colored liquid.
Remove from heat and pour the hot milk, carefully, because it makes bubbles.
Bring back to a boil and cook until the sugar is completely dissolved. Set aside.
Place the egg yolks into a bowl and mix just a bit. Add the cold milk and mix to combine. Add the flour and mix to incorporate.
Pour this mixture over the caramel.
Place over medium heat and cook, stirring continuously, until thickens. The caramel pastry cream is ready when it starts to makes bubbles.
Remove from heat and cover with plastic wrap right over the cream. Allow to cool.
How to make the caramel syrup
Use a small pan to heat the sugar over medium heat. Stir constantly. Cook until sugar completely melts.
Remove from heat and pour 100ml hot water.
Bring back to a boil and cook until the sugar is completely dissolved. Set aside and allow to cool.
How to make the cocoa glaze
Place sugar and water into a small pan. Place the pan over medium heat and cook, stirring occasionally, until the sugar completely dissolves.
Remove from heat and add butter and cocoa powder. Stir to combine.
Bring back to a boil and cook for 4-5 minutes (or until thickens). Remove from heat, add the vanilla sugar (or vanilla extract) and allow to cool a bit, but not completely. The glaze must be thick but a bit fluid to flow down on the cake.
How to assemble the caramel layer cake
Mix the caramel cream with butter. Set aside.
Slice the sponge cake, lengthwise, into 3 equal pieces.
Place 1 slice of sponge cake on a platter.
Sprinkle 3-4 tablespoon of caramel syrup over the sponge cake. Spread half of the caramel cream.
Place the 2nd slice of sponge cake. Sprinkle caramel syrup and spread the rest of the caramel cream.
Place the 3rd slice of sponge cake and sprinkle caramel syrup.
Pour the cocoa glaze, from the middle of the cake to the edges and allow to flow down on the cake.