Chocolate ombré cake with salted caramel recipe

Name: Chocolate ombré cake with salted caramel recipe
Ingredients: 425g (15oz) plain flour, sifted; 25g (1oz) baking powder; 200g (7oz) unsalted butter, softened; 300g (10oz) icing sugar; 6 large free-range egg whites, lightly beaten; 275ml (9½fl oz) milk; 1½tsp vanilla extract; 4tbsp cocoa powder; 5½tsp instant coffee granules; ½tsp black food colouring; sprinkles, to decorate (we used Waitrose Bronze Crunch Pieces); for the ganache; 400g (14oz) good quality dark chocolate, broken into pieces; 400ml (14fl oz) double cream; for the salted caramel; 150ml (¼pt) double cream; 125g (4½oz) dulce de leche or Carnation caramel; 1tsp sea salt; you will need; 5 x 19cm (7½in) sandwich tins, greased and the bases and sides lined with baking parchment (see cook's note)

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Try our delicious Chocolate ombré cake with salted caramel recipe it's perfect for any celebration

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Ingredients

425g (15oz) plain flour, sifted
25g (1oz) baking powder
200g (7oz) unsalted butter, softened
300g (10oz) icing sugar
6 large free-range egg whites, lightly beaten
275ml (9½fl oz) milk
1½tsp vanilla extract
4tbsp cocoa powder
5½tsp instant coffee granules
½tsp black food colouring
sprinkles, to decorate (we used Waitrose Bronze Crunch Pieces)
for the ganache
400g (14oz) good quality dark chocolate, broken into pieces
400ml (14fl oz) double cream
for the salted caramel
150ml (¼pt) double cream
125g (4½oz) dulce de leche or Carnation caramel
1tsp sea salt
you will need
5 x 19cm (7½in) sandwich tins, greased and the bases and sides lined with baking parchment (see cook's note)