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This is my version of the viral chocolate dream cake, and it is incredible. It’s a single cake layer baked in a deep tin, then layered in that same tin with caramel, softly whipped cream, a chocolate ganache layer, and a final crackly chocolate shell. I think it’s such a fun dessert, placing it on the table at a dinner party makes it a centrepiece with the cracking chocolate shell. I like to serve it at the table, almost like a big pudding, making sure to catch all the layers.
Lots of recipes have a different interpretation of this chocolate dream cake but I like it this way in a large baking pan/tin, so you can scoop it out. This was made popular by the viral cake tin recipes with crispy toppings and for good reason! This post has a full step-by-step guide on how to make chocolate dream cake, as well as variations and FAQs.
Table of Contents
Why you will love this recipe:
- It looks impressive and decadent placed on the table for everyone to enjoy.
- The layers are very simple, you just need a bit of time for it to set.
- It’s easy to assemble in one large tin and keeps well in the fridge, if you need to make it ahead of time.
- It is so delicious, full of varying textures and rich chocolate and caramel flavour.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Greek yoghurt – opt for full fat to keep the cake moist.
Coffee – hot coffee in this chocolate dream cake makes it a rather loose batter but it keeps it incredibly moist. You can use instant coffee if it’s easier.
Double cream – use heavy cream in the US.
Golden syrup – you only need 1 tablespoon to keep the ganache from setting solid as you want it scoopable and soft.
Substitutions and Variations:
Homemade caramel – I used a tin of Carnation caramel for ease, but if you want to make your own caramel, you can do so, and the recipe is in the notes in the recipe card. Scroll to the bottom for this.
Coffee – if you can’t have coffee for whatever reason, replace it with 50ml boiling water. If you don’t like coffee, I would still add it as it just boosts the chocolate flavour rather than tasting really strong of coffee.
Boozy twist– add 1-2 tbsp Baileys, Kahlúa, or Amaretto to the cream for a boozy twist to this chocolate dream cake.
Fruit layer – add a thin layer of sliced bananas or fresh raspberries on top of the caramel before the cream.
Nut crunch – add toasted, chopped hazelnuts, pecans, or almonds over the caramel or inside the ganache.
Here’s how to make this chocolate dream cake:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat the oven to 180°C / 350°F / Gas mark 4. Grease and line a deep 23cm (9-inch) round cake tin. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, bicarbonate of soda, and salt. Add the wet ingredients.
TWO: Stir until just combined. Fold in the hot coffee.
THREE: Pour into the prepared tin and bake for about 35 minutes, or until a skewer comes out clean.
FOUR: Once the sponge is completely cool, spread an even layer of caramel/dulce de leche directly over the cake in the tin.
FIVE: Whip the double cream with the icing sugar until it forms soft peaks. Spoon the cream over the caramel and spread gently to cover.
SIX: Pour hot cream over the chopped dark chocolate and leave for 2 minutes. Stir gently until smooth, then mix in the golden syrup and butter. Let it cool slightly, then pour evenly over the cream layer. Place the tin in the fridge for at least 1-2 hours to set
SEVEN: Melt the 200g dark chocolate. Allow to cool just enough so it won’t melt the ganache, but is still pourable. Pour over the set ganache layer, tipping the tin so it coats evenly.
EIGHT: Chill again until the top is completely set and firm. Dust with cocoa powder to finish.
Cooking Tips:
Prevent soggy cake base: Cool completely in tin before adding caramel; if the cake is warm, the caramel + cream will soak in. A fully cooled sponge gives a firmer base.
Get a glossy, set ganache: Heat cream until it’s steaming (not boiling). Pour over chopped chocolate, wait 2 minutes, then stir together. The syrup and butter add shine for the gloss, but also stop the ganache from setting solid. To avoid it mixing with the cream, cool a little before pouring over the cream layer.
Make a crackly chocolate shell: Pour only a thin layer, so it will depend on the size of your tin. Then chill in the fridge so it forms a crisp snap, as is typical of a dream cake.
If you don’t have a deep tin: if you need to, you can bake your cake in any regular shallow tin, then transfer it into a large tin. It doesn’t matter if you have to trim the cake or reshape it slightly, as it all gets layered up anyway, so you won’t see this.
Frequently Asked Questions
Yes, you can make chocolate dream cake ahead of time. Assemble ganache and chocolate shell the day before, chill overnight. For the crispiest crack, keep the final layer of chocolate thin.
Ensure the sponge is completely cool before adding caramel. The caramel acts almost as a barrier to stop the cream from seeping into the sponge and making it soggy.
I wouldn’t recommend it as milk chocolate is far sweeter than dark chocolate so I think it would be too much with the caramel. It would work though, so if you do really love milk chocolate, you can make a milk chocolate ganache and crackly layer on top.
If the chocolate was too thick or too hot when poured, it may set unevenly. For best results, cool the melted chocolate slightly and pour a thin, even layer over fully chilled ganache.
Unlike a standard chocolate cake that’s sliced, Chocolate Dream Cake is built and served in the tin with caramel, cream, ganache and a crackly top – it’s scoopable, layered, and very rich.
Other recipes you might enjoy:
For more chocolate recipes like this chocolate dream cake, you will love my flourless chocolate cake, fudgy cheesecake brownies or my chocolate fudge cake. You might also want to try my thick hot chocolate or my salted caramel cheesecake.
Easy Baking Recipes
Chocolate Chunk Muffins
Puddings
Self Saucing Chocolate Pudding
Easy Baking Recipes
Chocolate Courgette Cake with Chocolate Frosting
If you tried this Chocolate Dream Cake or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Easy Chocolate Dream Cake
Ingredients
For the chocolate sponge:
- 250 g plain flour
- 350 g caster sugar
- 70 g cocoa powder
- 2 tsp baking powder
- 1½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 125 ml flavourless oil, vegetable, sunflower, or groundnut
- 125 ml milk
- 125 g natural yoghurt, unsweetened
- 2 large eggs
- ½ tbsp vanilla extract
- 50 ml strong hot coffee, instant or fresh
For the caramel layer:
- 1 tin approx. 397g caramel or dulce de leche
For the cream layer:
- 300 ml double cream
- 2 tbsp icing sugar
For the ganache:
- 200 g double cream
- 100 g dark chocolate, min. 50% cocoa solids
- 1 tbsp golden syrup
- 15 g unsalted butter
For the final topping:
- 200 g dark chocolate, melted
- Cocoa powder, to dust
Instructions
Bake the sponge
- Preheat the oven to 180°C / 350°F / Gas mark 4.
- Grease and line a deep 23cm (9-inch) round cake tin (or a square tin if you prefer).
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, bicarbonate of soda, and salt.
- In a jug, whisk the oil, milk, yoghurt, eggs, and vanilla.
- Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the hot coffee.
- Pour into the prepared tin and bake for about 35 minutes, or until a skewer comes out clean.
- Leave to cool in the tin. Ideally you’ll have baked it in a deep enough tin to build the dream cake on top so leave it in the tin. If you need to transfer it to another tin, you can do so once it’s cooled. Don’t worry if you need to cut it to reshape it a bit as it all gets covered later on anyway.
Add the caramel
- Once the sponge is completely cool, spread an even layer of caramel/dulce de leche directly over the cake in the tin.
Add the cream
- Whip the double cream with the icing sugar until it forms soft peaks.
- Spoon the cream over the caramel and spread gently to cover.
Make the ganache
- Heat the cream in a saucepan over medium heat until just steaming.
- Pour over the chopped dark chocolate and leave for 2 minutes. Stir gently until smooth, then mix in the golden syrup and butter.
- Let it cool slightly (it will melt the cream if too hot), then pour evenly over the cream layer. Place the tin in the fridge for at least 1-2 hours to set. It won't set into a hard layer, it will be thick and set but still easy to scoop.
Finish with the crackly chocolate top
- Melt the remaining dark chocolate (using a heatproof bowl over simmering water, or in short bursts in the microwave).
- Allow to cool just enough so it won’t melt the ganache, but is still pourable. You want it just warm, not hot.
- Pour over the set ganache layer, tipping the tin so it coats evenly.
- Chill again until the top is completely set and firm. Dust with cocoa powder then serve. Use a large spoon to crack the chocolate top and scoop out the delicious dream cake.
Notes
- 200 g caster sugar
- 90 g unsalted butter, diced (at room temperature)
- 110 ml double cream, at room temperature
- 1 tsp vanilla extract
- 1 tsp flaky sea salt, or to taste
-
- Add the sugar to a medium-sized heavy-based saucepan and place over a medium heat. Stir occasionally at first, then just swirl the pan to ensure it melts evenly (otherwise it will start clumping).
- Once the sugar has melted, continue to bubble over a medium heat until it turns a gorgeous amber colour – watch closely (this will only take 1 minute or so) as you don’t want it to burn and become bitter.Remove from the heat and quickly add the butter. Whisk for about 30 seconds until completely smooth. Pour in the double cream and whisk again until smooth and glossy. Finally, whisk in the vanilla extract and salt. Pour into a jug.
- If making ahead of time, leave to cool completely before covering and chilling in the fridge for up to 3 days. Reheat gently in the microwave or on the hob.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have made this cake twice now and it it keeps getting brung up and requested to make again! Has been a great hit
Made this cake for my son’s birthday, it was a deadset winner. It got demolished by our guests.
Would love to try making a white chocolate version.
Have made this cake twice now and it it keeps getting brung up and requested to make again! Has been a great hit
Can I use caramel topping that is made for ice cream?
Also how deep is the pan.
Yes use whatever caramel sauce you like. The final tin I used is about 10-15cm (4-6 inches) deep.
Your recipes are very interesting and I love sweet and baking.
I have a question. Can the coffee be omitted? I cannot have coffee. Do I need to replace the liquid with something else? Thank you for your assistance!
Good question! I would replace it with 50ml of boiling water. Hope that helps!