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Chocolate Caramel Ombre Cake

Chocolate Caramel Ombre Cake

   

Chocolate Caramel Ombre CakeChocolate Caramel Ombre Cake


Recipe Details:
This cake is a heaven for any chocolate lover. The diabetes-friendly version of the well-known chocolate caramel ombre cake will win hearts of your family and friends. A perfect cake for a special occasion!


Ingredients:
  • Sweetener for vanilla & chocolate sponges – equivalent of 1 cup of caster sugar
  • Butter (very soft) for vanilla & chocolate sponges – 0.5 lb. ( plus some more for greasing)
  • Self-rising flour for vanilla & chocolate sponges – mix of Almond flour – 1 cup, Baking powder – 1.5 tsp. and Salt – ¼ tsp.
  • Ground almonds for vanilla & chocolate sponges – 1 cup
  • Baking powder for vanilla & chocolate sponges – 1 tsp.
  • Eggs for vanilla & chocolate sponges – 3
  • Plain yogurt for vanilla & chocolate sponges – 2/3 cup
  • Vanilla extract for vanilla & chocolate sponges – 1 tsp.
  • Cocoa powder for vanilla & chocolate sponges – 5 tbsp.
  • Butter (very soft) for caramel & caramel-chocolate sponges – 0.5 lb. ( plus some more for greasing)
  • Sweetener for caramel & caramel-chocolate sponges - equivalent of 1 cup of light brown sugar
  • Sweetener for caramel & caramel-chocolate sponges – equivalent of 1/3 cup of dark brown sugar
  • Self-rising flour for caramel & caramel-chocolate sponges – mix of Almond flour – 1 cup, Baking powder – 1.5 tsp. and Salt – ¼ tsp.
  • Ground almonds for caramel & caramel-chocolate sponges – 1 cup
  • Baking powder for caramel & caramel-chocolate sponges – 1 tsp.
  • Eggs for caramel & caramel-chocolate sponges – 3
  • Plain yogurt for caramel & caramel-chocolate – 2/3 cup
  • Vanilla extract for caramel & caramel-chocolate sponges – 1 tsp.
  • Cocoa for caramel & caramel-chocolate sponges – 1 tbsp.
  • Sugar-free caramel for assembling the cake – 14 Oz
  • Sugar-free dark chocolate for assembling the cake – 5 Oz
  • Sugar-free milk chocolate for assembling the cake – 5 Oz
  • Whipping cream for assembling the cake – 1¼ cup
    Recipe Directions:
    Step 1
    Grease two 8” sandwich tins and then line their bases with baking paper and preheat oven to 355 F.
    Step 2
    To make the vanilla & chocolate sponges, mix all the ingredients for the vanilla & chocolate sponges (sweetener, butter, flour, baking powder, almonds, eggs, vanilla extract, and yogurt) except the cocoa, together with an electric mixer. Then, scrape half the mix into a second bowl and mix in the cocoa powder. Scrape into the tins and bake until a skewer poked in comes out clean. That may take about 25 minutes. Set the sponges aside to cool.
    Step 3
    Similarly to making the vanilla & chocolate sponges, make the caramel & caramel-chocolate sponges. Mix all the ingredients for the caramel & caramel-chocolate (sweetener, butter, flour, baking powder, almonds, eggs, vanilla extract, and yogurt) except the cocoa, together with an electric mixer. Then, scrape half the mix into a second bowl and mix in the cocoa powder. Scrape into the tins and bake until a skewer poked in comes out clean. That may also take about 25 minutes. Set the sponges aside to cool.
    Step 4
    While sponges are cooling, let’s make the icing. Melt the milk and dark chocolate together in a bowl over a pan of slightly simmering water. Then remove the chocolate mixture from the heat, stir in the whipping cream and cool or chill until the mixture becomes spreadable.
    Step 5
    When the sponges are cool, spread a third of the caramel over the vanilla sponge and top with the caramel sponge. Spread over another third of the caramel and top with the caramel-chocolate sponge, then spread the last third of caramel and top with the chocolate sponge (if you mix up the layers, don’t worry! – The cake will still look great when you cut it.)
    Step 6
    Spread the chocolate icing over the whole cake. Serve and enjoy!


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