Recipe: Salted caramel chocolate cake with mascarpone-cream frosting and strawberries

A couple of weeks before our kids birthday, I will ask them what birthday cake they would like (flavour / design) and start making preparations. Surprisingly, last year, Baby C requested for a "strawberry and chocolate cake" as well as some cupcakes from Delectable by Su. Good girl, she sure knows how to make mummy's life easy! ;)

I baked a simple double layer chocolate cake. Once cooled, I sandwiched the cake with some of my homemade salted caramel (very quick and easy to make!) and then frosted it with a mascarpone-cream frosting. The inspiration for this frosting came from one of my favorite desserts - tiramisu. Slices of sweet strawberries top this beauty of a cake.

Birthday girl very happy with her cake(s) ;)

Some cute cupcakes from Delectable by Su to go with mummy's homemade cake

The chocolate cake is moist and very good as usual - this is my trusted recipe for chocolate cake, which I use everytime :) The other combinations of salted caramel and mascarpone-cream frosting also went wonderfully well together. A super delicious cake!

Salted caramel chocolate cake with mascarpone-cream frosting and strawberries
Recipe by Baby Sumo
Preparation time: 30-40 minutes
Cooking time: 25 minutes
Serves 8

Ingredients
For the cake
175g self-raising flour, sifted
3 tbsp cocoa powder
175g unsalted butter, softened at room temperature
175g caster sugar
1 tsp baking powder
3 eggs
1-2 tbsp milk


For the mascarpone-cream frosting
250g mascarpone
200g whipping cream
2 tbsp icing sugar
1 tsp vanilla extract


8 tbsp salted caramel (recipe here)
4-5 large strawberries, sliced thinly


1. Preheat oven to 160°C. Grease and base line 2 x 18cm sandwich tins with baking paper.

2. Take 3 tbsp of flour from the full flour amount and put it back in the bag. The cocoa powder will make up the difference.

3. Place all cake ingredients in a large bowl and beat them together with an electric whisk until you have a creamy mixture. Add a little milk if the mixture is too stiff - it should fall easily off a spoon.

4. Divide the mixture between the two tins and level the surfaces of the cake mixtures.

5. Bake on the same shelf in the preheated oven for 20-25 minutes or until the sponge springs back when pressed.

6. Leave to cool for 5 minutes, then turn out onto a wire rack to cool completely. Peel off the baking paper.

7. For the frosting: Place mascarpone cheese and icing sugar in a large bowl and beat with an electric mixer for 1 minute until the mascarpone has softened.  Whip the cream with vanilla extract until it forms soft peaks. Fold into the mascarpone mixture. If not using immediately, store in fridge.

8. To assemble cake, spread salted caramel onto 1 layer of cake and then sandwich with the other layer. Frost with frosting (from Step 7) and arrange strawberry slices on top. Store any cake balance in the fridge as this cake contains cream and cheese.

I am also linking this to the Little Thumbs up "Cheese" event organised by Zoe from Bake for Happy Kids andDoreen from My Little Favourite DIY, hosted by Alice from I Love.I Cook.I Bake. You can link your posts here.


If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)