Cakes / Caramel / Chocolate / Frostings

Chocolate Caramel Cake


I’m a sucker for all things caramel. When I look through a dessert menu and see caramel ice-cream, creme brulee, toffee sweets, butterscotch…anything to do with burnt sugar, and my drool function is activated. Not even chocolate does that for me…. Maybe it’s that heavenly candy smell of sugar when it’s heating…it brings back memories of those pushcart candy floss machines which I would seek out when I was a kid. I loved those fluffy pink clouds of sweetness and the smell that emanates from the huge sunken basin where the sugar is spun is the same one that is given off when I make caramel. No wonder then that the mere mention of caramel gets me all gooey-eyed in anticipation of a lusciously sweet and sticky confection.

But not everyone likes the childish wickedness of caramel or spun sugar. Which is why this cake is so perfect. Unbeleivably moist chocolate sponges sandwiched with a caramel mousse. The chocolate cake remains soft even when chilled because it used corn oil rather than butter (which goes solid in cold temperatures). I got this recipe from my Home Economics recipe binder and it uses Optima Flour, but really, any of your favorite chocolate sponge cake recipes would be great. Then comes the mousse, which is perfectly creamy, rich and has a lovely caramel flavor- not too strong but enough so that you know it’s there. I got the recipe off another local blog by Yochana, this amazing super-baker (you HaVE to check out her stuff– it’s mindboggling!). Then to top it off, a layer of chocolate butter…so slightly salted, to bring out the flavors of the mousse. This was such a hit in my house that a 9″ cake was polished off in a day.

The only drawback was that this was a cake that didn’t travel well. Even with the addition of gelatine, the mousse still became soft after about 15minutes out of the fridge …best to eat this straight… I guess you could add more gelatine, that would undoubtably make the mousse firmer. But the creaminess, as it was, was just perfect for the soft sponge and so I didn’t want to meddle with the proportions. Guess I’ll just have to migrate if I want these cream and mousse creations to last longer than a quarter of an hour out of the fridge. Hmm, Europe, here I come.

Right after I save up, like, half a million dollars. 


Maybe I could just buy a portable fridge or cooler. That may save me a little bit of money… just a teeny weeny bit.   


Chocolate Sponge Cake 


4 egg yolks

2 level tbsp flour

3 tsp best-quality cocoa

1/2 tsp soda bicarbonate

100g Optima flour

85ml corn oil

50ml water

1/4 tsp butter oil

2 dessertspoons chocolate emulco

4 egg whites

1/4 tsp cream of tartar

75g caster sugar 

  1. Preheat oven to 350 F. Grease and line the base and sides of a 9″ round tin.
  2. Lightly whisk together the oil, water, butter oil and egg yolks.
  3. Sift together the flour, cocoa and soda bicarbonate into a large bowl. Stir in the optima flour, without sifting it. Using a wooden spoon, make a well in the dry ingredients and pour the egg mixture into the well, stirring well until it is mixed. Beat until a smooth batter is formed and then mix in the chocolate emulco.
  4. In a clean dry bowl, whisk together the egg whites and cream of tartar until it forms soft peaks. Add in a tablespoon of the sugar at a time and continue whisking until stiff peaks form.
  5. Carefully fold in the chocolate batter into the egg whites until it is just mixed. Do not overwork the mixture.
  6. Pour the batter into the tin and bang the tin once on the countertop to remove any large air bubbles.
  7.  Bake at 350F for 45 minutes until a skewer inserted into the middle comes out clean.
  8. Cool for 2 minutes in tin then overturn on a wire rack and remove lining paper. Cool sponge completely.

Caramel Mousse

115g castor sugar

2 tbsp water

35g butter

1 1/2 tsp gelatine

90ml water

1 1/2 cups whipping cream, chilled

  1.  Place sugar and about 2tbsp of water into a small saucepan and dissolve sugar over low to medium heat, swirling the pan occassionally. Once sugar is dissolved, turn heat to medium and let the syrup boil until it turns a dark amber. Swirl the pan once the sugar starts to color so that it darkens evenly.

  2. Once the caramel is a dark amber, quickly stir in the butter until smooth (Be careful as it will sputter).

  3. Turn off the heat and slowly pour in 3/4 cup of whipping cream into the hot caramel in a steady stream, stirring all the while with a wooden spoon. If it seizes, no worries, return the pan to the stove and over low heat, stir until the lumps dissolve.

  4. Dissolve gelatin in the 90ml of water (gently heat the mixture if necessary to fully dissolve the gelatine) and stir into the caramel mixture. Leave to cool completely.

  5. In a chilled bowl, beat the remaining 3/4 cup of cream until thick and fold into the cooled caramel mixture. At this point, the mousse will be very soupy so I suggest you bung the bowl in the freezer and give it a stir every few minutes until it becomes thick and creamy.


  1. Slice the sponge into three even layers

  2. Sandwich each layer with caramel mousse, and then cover the top and sides with the mousse as well

  3. Place the frosted cake in the fridge to set 


Chocolate Butter

100g chocolate

100g slightly salted butter (I used Lurpak)

  1. Over a double boiler, melt chocolate and butter, stirring until mixture is smooth.

  2. Cool completely, stirring occassionally until mixture is spreadable. You may have to do some of the cooling in the fridge.

  3. After the caramel mousse has set in the fridge (it’ll take a couple of hours), spread the top of the cake with the chocolate butter and if desired, the sides as well. I used my palette knife to swirl the chocolate butter with the mousse, giving it a marbled effect. 


13 thoughts on “Chocolate Caramel Cake

  1. this looks FABULOUS!!!! i think i’m only destined to make cookies and cupcakes la, my whole cakes suck! hehehe. anyway, around a week back i bought 3 blocks of lurpak for $6.95 at ntuc!! i don’t know if it’s still on offer though.

  2. Yes yes yes! The offer was on for the whole of last month… I bought about 18 blocks!! hehe…Unfortunatly, the promotion is over alrede…in fact, it’s so hard to even find butter now, cos of cny. My ntuc is all out!

    Annita, I’m so glad you liked this… if you are able to do so, you should def try this cake out. It’s very yummy.. =)
    And as for the Optima Flour and butter oil, I’m not sure if you can get them in the States though. Here in Singapore, we get them from baking supply stores. But no worries, any one of your favorite chocolate sponge cake recipes will do… the combination will still taste great!

  3. Hi Sailaja, you def should try this out…It’s a very yummy combi!

    Geet, can I be the devil’s advocate and reccomend both?! haha. But honestly, I prefer this for the moist sponge cake and creamy filling. But if you’re looking for a more intense chocolate flavor, the banana cake is the way to go. hehe…

  4. Hiya! Me Sivagami, rem me? from AC…

    I love your blog. I tried the veg choc cake and put the choc butter cream on it too!(even cut it in half and put the cream in btw instead of banana/orange like u had sugested) was quite messy and looked no where near remotely profeessional but tasted great(if i may say so myself hee)

    But when i was lettingthe cake cool, it sort of shrunk…is that supposed ot happen? i followed all the measurements everything to the tee so im not sure where i went wrong… so tot id ask you:) but the taaste was very nice everyone at home loved it. my sis jus ate the choc cream on its own!
    Thanks alooot chits!!

  5. Hi Siva! Generally, cakes do shrink a little while they are cooling… they will kind of pull in from the sides of the tin. That’s perfectly normal. But it shouldn’t be so much shrinkage that the cake crumbles or falls apart… was yours like that? If that was the case maybe your oven was too hot or the cake was slightly overbaked?
    Glad that no matter what, the finished cake still tasted good! That’s all that matters no?? hehe

  6. Oh they are supposed to shrink? hee okie that means i did it rite hehe. No, it din crumble or anything.Actually i dunno if i wld hf crumbled- i put on the choc cream frosting and chilled it so it all became hard and nice to eat. thnks alottt girl!!

  7. hello tastegoblet 🙂 im 14 and im from indonesia. i really want to make this cake, it really looks great and i bet the taste will be great also. i would like to ask you some questions. what’s optima flour? and for the chocolate butter, it says 100g chocolate. is it the chocolate for baking or just chocolate bars? please reply asap. thank you very much. 🙂

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