We Are Celebrating: Decadent Chocolate Caramel Cake


Guys, are you always happy to bake, regardless the reason? You finally told your boss that you need a salary raise? Let’s celebrate that with some cake. You passed the Statistics exam after the third try? Cake it is. It is just a regular Sunday, nothing special? Well, of course we want to have the German “Kaffee und Kuchen” (coffee and cake), so I need to bake a cake. In my opinion there is always a reason to celebrate, a reason to bake some cake. Today’s reason is pretty big, I am celebrating my third anniversay of the bike accident with no permanent damage.

Schoko-Karamell-TorteMore than three years ago I had a severe bike accident. Haemorrage in the brain, a concussion, a lost tooth and many scars. I was hospitalized for a week and went on sick-leave for several weeks. It took a while before I felt like I was the old me again. But something had dramatically changed, I did see the world from a different perspective. Brain bleeding is something very serious. I am glad I only googled some of the smyptoms when I already felt better, but what I read was shocking, people loosing their ability to speak, paralyzed arms and legs, memory damage or the inability to concentrate for long anymore. The list went on and on. That I didn’t have any of these symptoms and no permanent damage, is a miracle for me. Yes, I do have some scars and one tooth needed to be replaced with a crown. Yes, it took very long until my enegry levels were up again, but other than that nothing. This is reason enough for me to celebrate. Regardless how big or small the reason may be.

Schoko-Karamell-TorteWe also celebrated big time when our puppy Hazel managed her first day with no accidents in our apartment. No, she is not potty-trained yet, but if you wipe up pee countless times and don’t need to do it for an entire day, to me this is reason enough to celebrate. It may sound like a small reason, but I will take it. If you would like to see a few pictures of her, you can check out here. So of course I needed something special for the bike accident anniversary. First we had a  giant cookie with a cookie monster on top, followed by a vegan Oreo cake and last year I served this decadent chocolate cheesecake with no baking. This year, however, I did not manage to make anything special on the day. Reason for this being a surgery I had to go through shortly beforehand (you can read more about it here) and also because we had just moved inside of Munich and I was occupied with returing the old apartment, etc.

But that doesn’t mean I can’t celebrate the anniversary a little later, does it? So I went for this decadent caramel and chocolate cake, because I have to like it. Not you as the readers, but me. So you get very moist chocolate sponge cakes, which have a caramel filling, plus of course caramel, liquid gold. I do hope you enjoy this cake as much as I do!

Decadent Chocolate Caramel Cake

Serves: One 18-20 cm ∅ springform
Prep Time: 45min Cooking Time: 35min

This decadent chocolate caramel cake consists of a moist chocolate sponge cake, caramel filling and of course liquid gold named caramel.


  • Caramel
  • 200 grams of regular sugar
  • 90 grams of butter at room temperature
  • 120 milliliters of heavy cream
  • Optional: 1 teaspoon of sea salt

  • Cake Layers
  • 100 grams of semi-sweet chocolate
  • 65 grams of butter
  • 6 eggs
  • 160 grams of sugar, divided
  • 160 grams of all-purpose flour
  • 30 grams of cornstarch

  • Caramel Filling
  • 300 grams of heavy cream
  • 200 grams of caramel sauce from above
  • 250 grams of mascarpone
  • 250 grams of cream cheese
  • 1 package of instant gelatine



For the caramel sauce put the sugar in a deep frying pan with no fat on medium heat and stir. First the sugar will form lumps, then it will slowly change color and become liquid. It should get the color of amber. Then add the butter all at once and stir until the butter is melted. Add the heavy cream all at once, be careful, as the caramel will get bubbly due to temperature differences. Stir for another minute. Add salt and fill in a sterilized jar with a lid. Set aside. It should be at least room temperature before using in the frosting.


For the cake layers melt the chocolate wit the butter on low heat. Preheat the oven to 180 degrees Celsius and line two 18/20cm (6inch) springforms with parchment paper. Divide the egg yolks and egg whites into two different mixing bowls. Add 100 grams of sugar to the egg yolks, and 60 grams to the egg whites. Measure the flour and cornstarch into a small bowl and set aside.


First beat the egg whites until soft peaks form, it still should look matte. Without cleaning your mixer, beat the egg yolks until lighter in color and thicker in consistency. Beat in chocolate mix briefly. Then sieve flour and cornstarch on top and add about 1/3 of the egg whites. Carefully fold under, try not to lose air. Fold in another third of the egg whites and the last third. Immediately transfer to the springforms, divide evenly. Bake for about 35min. Let cool completely, release from cake pans and cut each so that you have four cake layers.


For the caramel filling beat the heavy cream into whipping cream, then add all remaining ingredients briefly. Set aside about three good tablespoons in a piping bag with the M tip.


Spread about 3 1/2 tablespoons of the cream on the bottom layer. Repeat with the remaining cake layers. Use the remaining frosting to frost the sides and the top. Chill cake for about 30 minutes. If the caramel sauce is already hard, gently reheat it a bit. Then spread caramel on the top. Pipe on roses and create a dripping effect with the caramel. If chilled, the cake will keep fresh for about three days.


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  • Reply
    Thursday September 9th, 2021 at 05:47 PM

    Das ist echt eine würdige Torte, Kompliment!

    Und… Deine Teekanne sieht ja hübsch aus. 🙂

    • Reply
      Thursday September 9th, 2021 at 07:12 PM

      Ha, danke dir, ich finde sie auch sehr schön!

  • Reply
    zorra vom kochtopf
    Wednesday September 15th, 2021 at 12:49 PM

    Boah Jenny, mit dieser Torte hast du genau meinen Geschmack getroffen. Sowas sollen Leser nicht wollen und was ist denn mit deinem Mann los? Der mag echt keine Schokolade. 😉 Du hast aber echt ein paar “Reasons to Celebrate”, danke, dass du sie mit uns geteilt hast.

    • Reply
      Wednesday September 15th, 2021 at 12:53 PM

      Aber sehr gern, Zorra!

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