Chocolate and Salted Caramel Crunch Cake

18 Portions
75 minutes
Enjoy the sweet sensation of our Chocolate and Salted Caramel Crunch Cake. It’s got crunch, gooey caramel and rich chocolate sponge. Yes, please.
There’s just something about a soft sponge and a crunchy topping. And we can’t get enough of the combination of chocolate and salted caramel. This cake brings it all to the table.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the cake
100 gDr. Oetker 72% Extra Dark Chocolate
200 gPlain Flour
7 gDr. Oetker Baking Powder
3.5 gDr. Oetker Bicarbonate of Soda
40 gDr. Oetker Fine Dark Cocoa Powder (sifted)
125 gUnsalted butter (plus extra to grease)
150 gCaster Sugar
150 gLight Muscovado Sugar
3Medium Eggs
125 gNatural Yogurt
For the caramel sauce and crunchy topping
175 gCaster Sugar
40 mlDr. Oetker Liquid Glucose
150 mlDouble Cream
50 gUnsalted butter (cold, cut into cubes)
100 gCornflakes
For the buttercream
50 gDr. Oetker 72% Extra Dark Chocolate
150 gUnsalted butter (at room temperature)
500 gIcing Sugar sifted
2 tbspDr. Oetker Fine Dark Cocoa Powder (2x)
180 gFull Fat Cream Cheese

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Picture - Dr. Oetker Baking Powder
Picture - Dr. Oetker Bicarbonate of Soda
Picture - Dr. Oetker Fine Dark Cocoa Powder (sifted)
Picture - Dr. Oetker Liquid Glucose
Picture - Dr. Oetker Fine Dark Cocoa Powder (2x)

Heat the oven to 180C, 160C fan, gas 4. Grease 2 x 20cm cake tins and line with baking parchment


For the cake; put the chocolate in a bowl and heat in the microwave for around 30 seconds, (keep heating in short bursts if needed), then mix until just combined. In a jug mix 175ml of lukewarm water with the yoghurt, mix around a third of this into the melted chocolate, once combined mix in the rest until smooth. In a separate bowl mix the flour, Baking Powder, Bicarbonate of soda and Cocoa Powder


Cream the butter and sugars until creamy and pale. Gradually beat in the eggs and then gently fold in the flour mixture. Gently fold the chocolate mixture into the cake batter. Divide between the cake tins, smooth the top then bake for 25-30 mins. allow to cool for 20 mins in the tins then transfer to a wire rack to cool completely


For the salted caramel sauce and crunchy topping; (have a baking tray lined with baking parchment ready) put the sugar, liquid glucose and 2tbsp of water in a medium heavy based saucepan over a low heat to melt. Do no stir the mixture, tilt the pan to help combine and if required use a wet pastry brush to help push down any undissolved sugar into the mixture. Meanwhile put the cream in a separate small saucepan and set over a low heat until warm.


Turn up the heat to medium high and bubble the mixture until it is golden caramel coloured (3-4 mins). Take off the heat then add 3 tbsp of the cream, once it stops bubbling add the butter and mix until smooth. Carefully ladle a third of this mixture into the pan with the cream. Add the cornflakes to the caramel mixture in the larger pan and fold with a spatula until evenly coated, spoon into 6 large or 12 small rounds and set of the baking tray to set and cool (around 20 mins). Spray with the gold shimmer spray


Put the pan with the salted caramel sauce back on the heat, add the salt and mix until smooth and glossy. Set aside to cool


For the buttercream; pour 2tbsp of boiling water over the Dark Chocolate, out in the microwave for a few seconds then mix until smooth, leave to cool. Beat the butter and salt in a mixing bowl until soft, add the icing sugar and cocoa powder then beat until smooth. Mix in the melted chocolate then gently mix in the cream cheese


To assemble; put one of the sponges on a serving plate, using a palette knife spread a layer of the buttercream over the top then set the other sponge on top. Spread the rest of the buttercream on top and on the sides of the cake in an even layer. Set the cornflake rounds on top of the cake around the edges then pour the salted caramel sauce into the middle and between the cornflake rounds