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Double Chocolate Cake with Salted Caramel Cream Cheese Frosting


  • 300 g Caster Sugar
  • 50 g Baking Cocoa Powder
  • 175 g Plain Flour
  • 3 tsp Baking Powder
  • 75 ml Fresh Milk
  • 50 g Unsalted Butter
  • 50 g Dark Chocolate (at least 70%)
  • 50 ml Vegetable Oil
  • 4 medium-sized Eggs
  • 100 ml Low-Fat Natural Yoghurt

For Salted Caramel Cream Cheese Frosting

  • 300 g Icing (Powdered Sugar)
  • 175 g Cream Cheese cold
  • 50 g Butter softened
  • 100 g of Salted Caramel


  • 4 wooden skewers optional
  • Extra Salted Caramel heated in microwave for 15-20 seconds
  • Chocolate Chips
  • Salted Caramel Popcorn (we got ours from Happy Lab)


  • Start off by lining the bases of three to four 4.5 inch (12cm) round cake tins with non-stick (baking) paper. Pre-heat the oven to 170 degrees Celsius (or 150ÂșC fan-forced).
  • Melt the butter and dark chocolate in a small saucepan (taking care not to overheat the mixture). Once the butter and chocolate mixture has melted, quickly remove from heat.
  • Place the caster sugar and cocoa powder in a stand mixer and beat in the milk.
  • Add the chocolate and butter mixture into the sugar and cocoa mixture along with the vegetable oil until well incorporated.
  • Beat in the eggs until smooth, stir in the yoghurt and mix in the flour and baking powder.
  • Pour the mixture into the prepared tins, cover with a slightly domed sheet of aluminium foil and bake for around 40 minutes.
  • Remove the foil in the last 15 minutes of baking. Once done, skewer the cakes to check if it's cooked.
  • Remove the cakes from the oven and set aside to cool in the tins. Cover with cling-film (while still warm) to keep it moist.
  • Whilst waiting for the cake to cool, you can start preparing the salted caramel cream cheese frosting.
  • In a stand mixer, beat the cream cheese and butter until smooth.
  • Add in the icing sugar until well incorporated.
  • Add in the salted caramel and keep churning until you get a smooth consistency. Transfer into piping bag.
  • When you are ready to start layering the cake, place the first layer of cake on a cake base (or plate).
  • Start piping the cream cheese in a circular pattern, outside in. Once done, start with the next layer and keep bobbling until you complete all layers.
  • To stabilise your cake, you can stick in 4 wooden skewers to hold it up. This will also prevent it from sliding around if you are transporting the cake. Do this before you finish garnishing the cake.
  • Once the top layer of your cake has been sufficiently bobbled, you can then add on some smashed salted caramel popcorn, chocolate chips and more lashings of salted caramel.