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chocloate delight


sponge cake with chocolate filling and caramel top smothered in lovely chocolate cream

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Rate this recipe 3.2/5 (124 Votes)


  • 2 round cake tins
  • 2 pans4 eggs
  • 250g of self raising flour
  • 200g brown sugar
  • 100g caster sugar
  • 250g butter
  • 100ml milk
  • for chocolate cream: 200g plain chocolate 150g caster sugar. caramel topping: 100grams sugar 5tbsp water


servings 12
Level of difficulty Average
Preparation time 5mins
Cooking time 15mins
Cost Average budget


Step 1

cream brown sugar and butter together untill a nice paste is formed, add eggs, milk, caster sugar and flour and mix untill thick consistancy

Step 2

once ur mixure is made empty in to 2 separate greased cake trays put in a preheated oven of 180f gas mark 4, and bake for 15-20 mins or untill golden, now melt the chocolate in a pan do not boil once melted remove from heat, add caster sugar and butter to a mixing bowl and blend before adding the melted chocolate stir with a wooden spoon untill creamy consistancy

Step 3

once your cakes are cooked place on a wire rack to cool. while ur cake is cooling put water and sugar in pan and heat slowly untill sugar is dissolved

Step 4

put bottom of cake on a plate and smother the top with ur chocolate cream place top cake on top and cover in the caramel leave for 5 mins to set then smother the rest of the chocolate cream around the edges and leave to stand untill it has set

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