Chocolate Caramel Ombre Cake

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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

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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!