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Chocolate And Caramel Cake

This exquisite Chocolate and Caramel Cake is a definite showstopper!



For the cake:

  • 225g plain flour
  • 350g golden caster sugar
  • 85g cocoa powder
  • 1½ tsp. baking powder
  • 1½ tsp. bicarbonate of soda
  • 2 large free range eggs
  • 250ml milk
  • 125ml vegetable oil
  • 2 tsp vanilla extract
  • 200ml boiling water

For the icing:

  • 350g soft butter
  • 350g icing sugar
  • 300g caramel sauce

Method (click to mark as completed)


  1. Preheat the oven to 160ºC Fan. Grease and line two 20cm removable bottom cake tins.
  2. For the cake, place all of the cake ingredients (except the boiling water) into a large mixing bowl. Using a hand mixer beat the mixture until smooth and well combined.
  3. Add the boiling water to the mixture, a little at a time, and mix in until smooth.
  4. Divide the cake mixture between the cake tins and bake in the oven for 25–35 minutes, or until the top of the cake is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Remove the cakes from the oven and allow them to cool completely whilst they are still in the tins.
  6. For the icing, beat the butter using the Desire Hand Mixer until light and fluffy (approx. 5-8 minutes). Beat in the icing sugar, a little at a time. Once the butter and sugar are fully combined beat in the caramel sauce.

Completed steps (click to remove last step)