Chocolate Caramel Cake
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Chocolate Caramel Cake

with Chocolate Creme Cheese Frosting and Caramelised Hazelnuts

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time25 minutes


serving amount

1 pack(s)

Devil's Food Cake Mix

(Contains Cereals containing gluten May contain Egg, Milk, Soya)

100 grams

Chocolate Chips

(Contains Soya May contain Milk)

200 grams

Cream Cheese

(Contains Milk)

50 grams


(Contains Nuts May contain Nuts)

80 grams

Salted Caramel Sauce

(Contains Milk)

Not included in your delivery

3 unit(s)


8 tbsp

Vegetable Oil

230 milliliter(s)



Nutritional information

Energy (kJ)9207 kJ
Energy (kcal)2200 kcal
Fat131.2 g
of which saturates43.6 g
Carbohydrate214.6 g
of which sugars152.4 g
Protein37.1 g
Salt5.45 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line 2 8''/20cm round cake tins with baking paper.

b) In a large bowl combine the cake mix, eggs, water and vegetable oil (see pantry for amounts) Gently stir until fully incorporated, 2-3 mins.

c) Divide the cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 22-27 mins or until a rounded knife inserted in the centre comes out clean.

c) Once baked, allow the cake to cool for 10 minutes before removing from the tins, then allow to cool completely.


a) Meanwhile, in a small saucepan, combine the chocolate, cream cheese and one quarter of the salted caramel. Stir on medium heat until the chocolate is completely melted, 3-4 mins.

b) Transfer the chocolate mixture into a small bowl, then cover and refrigerate until the cakes are cool.

c) Meanwhile, in a small saucepan, combine the hazelnuts and one third of the remaining salted caramel sauce. Pop on medium heat until the salted caramel becomes stringy and the hazelnuts clump together, 5-6 mins.

d) Place the caramelised nuts onto a plate lined with baking paper in a single layer and place in the fridge to set, 10-15 mins. TIP: Try to separate the hazelnuts before you place them in the fridge to make them easier to separate before decorating.


a) Once completely cooled, divide the salted caramel cream cheese frosting over the carrot cakes and gently spread to cover the top of each cake.

b) Stack the cakes on top of each other on your serving plate then drizzle the remaining slated caramel over the top.

c) Carefully separate the hazelnuts, then sprinkle them in a circle around the edge of the top cake to finish.


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