Caramel and chocolate are a really great mix, the chocolate cake together with the delicious caramel cream and great caramel glaze make a beautiful, wonderful, delicious sweet dessert. The perfect cake for a special occasion 🙂

Chocolate Cake:


7 eggs, in room temperature
65 g of cocoa powder
65 g of flour
⅓ cup potato flour
½ teaspoon of baking powder
½ teaspoon baking soda
1 cup granulated sugar


Beat the egg whites until stiff, gradually add a spoonful of sugar whisking all the time. Beat for about 3 minutes or until the egg whites get thickened and shiny. While whipping, add one yolk at a time. Beat for about 3 minutes or until the mass becomes fluffy. Sift in cocoa, flour, potato flour, baking powder and baking soda into a clean bowl. Add them into the whipped mass, preferably in 4 batches, stirring the mass gently at a low speed each time until well combined. Line the bottom of two 6 inches round baking tins with baking paper and divide the mixture evenly. Place into the oven preheated for 170°C. Bake for 30 minutes or until a stick inserted turns out dry. Allow to cool.

Caramel Cream:


4-5 tablespoons of homemade caramel glazed, recipe
400 ml cream 30%, cold
250 g mascarpone
powdered sugar to taste


Combine all of the ingredients into a metal bowl. Whip until stiff peaks start to form. This will take 4-5 minutes. Do not over mix. By this time, set one layer of a cake into the cake plate. Evenly spread a 1/3 of caramel cream over the cake to the edge. Top with the second layer. Spread the remaining frosting over the top and sides of the cake (leave little cream for decoration). Drip with left homemade caramel glazed starting from the edges and into the top of the cake. Decorate with left caramel cream and dot with favorite chocolate 🙂


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