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Chocolate sponge:

  • Butter, for greasing
  • 125 gram caster sugar
  • 100 gram brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla essence
  • 240ml vegetable oil
  • 200 gram self raising flour
  • 75gram cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • A pinch of salt
  • 2 tablespoons natural yogurt, plain

Salted caramel filling:

  • 250 gram unsalted butter, at room temperature
  • 500 gram icing sugar – if too sweet for your liking, reduced it
  • 3 tablespoons caramel sauce

Chocolate fudge topping:

  • 200 gram dark chocolate
  • 125 ml double cream
  • 2 tablespoons caramel sauce


  1. Preheat oven to 180 C. Butter two round cake tins and line the bottom of each with parchment paper.
  2. Beat the caster sugar, brown sugar, eggs and vanilla essence together until creamy. Slowly add the vegetable oil and mix it well.
  3. Sift in the flour, cocoa powder, baking powder, bicarbonate of soda and stir together with spatula. Add a pinch of salt and stir in the yogurt, mix well.
  4. Divide the mixture equally into the prepared baking tins and bake for 30 minutes, checking after 25 minutes to see whether a cocktail stick comes out clean. Once cooked, take it out from the oven and leave it to cool.

Salted caramel

  • Beat the butter until soft and a little fluffy. Carefully add the icing sugar a little at a time and keep mixing until the whole amount is added in. Add the caramel sauce and a pinch of salt and mix in well.

Chocolate fudge

  • Melt the chocolate by using double boiling method. Once melted, take off the heat and stir in the cream and the caramel.

To assemble:

  • Once the sponges are completely cool, put the first layer directly onto a serving plate and pour over the chocolate fudge filling and spread it evenly. Then, pipe the cream ( it is much easier to use piping bag) onto the chocolate filling. Then put another layer of sponge cake and pour over the chocolate fudge filling. Spread evenly.

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