The Great Australian Bake Off

Layers of caramel and chocolate sauce, marshmallow frosting and chocolate ganache make this cake a stand out. 


  • For Chocolate Sponge

  • 350g unsalted butter

  • 90g dark chocolate

  • 290g plain flour

  • 2 tsp baking powder

  • 1.5 tsp bicarbonate of soda

  • 120g cocoa powder

  • 6 eggs

  • 310g caster sugar

  • 140g brown sugar

  • 1 tablespoon vanilla extract

  • 350ml buttermilk

  • Marshmallow Frosting

  • 1/3 cup water

  • 1 cup caster sugar

  • 1 tbs glucose syrup

  • ½ tsp cream of tartar

  • 4 eggs whites

  • 1 tsp vanilla extract

  • For Chocolate Ganache

  • 200ml pure cream

  • 500g dark chocolate

  • 50g unsalted butter

  • Caramel Sauce

  • 1 cup caster sugar

  • 80g unsalted butter

  • 1 tsp salt

  • ½ cup thickened cream

  • Chocolate Decoration

  • 300g dark chocolate

  • Chocolate Sauce

  • 1 tbs caster sugar

  • 70ml water

  • 100g dark chocolate

  • Equipment

  • 3 x 8”x 2-3inchdepth straight sides cake tins, flat base, round


  • 1.

    Melt butter and chocolate, chill. Sift together flour, baking powder and soda and cocoa. Whisk eggs and sugars until thick; add cooled chocolate mixture with vanilla. Add flours and milk alternatively, mix until just combined. Bake in 3 tins for 50 minutes or until cooked. Chill cake.

  • 2.

    Make ganache by pouring boiled cream over chocolate, add butter and mix. Refrigerate if needed.

  • 3.

    Make caramel sauce by melting sugar, then add butter and salt, then warmed cream, strain and refrigerate 2/ 3’s.

  • 4.

    For the sauce, warm the sugar and water in a pan, add the chocolate and stir in after a minute.

  • 5.

    Make marshmallow frosting, by boiling water, sugar, glucose and tartar until it reaches 245’f or 120’c, whilst brushing down sides with water.

  • 6.

    Whisk egg whites until soft peaks and slowly pour in hot sugar syrup. Whisk on high for 6-7 minutes, add vanilla.

  • 7.

    Make chocolate decoration by tempering dark chocolate, heat to 48’c, and then cool to 32’c. Make shards on baking paper.

  • 8.

    Assemble cake with cake, caramel sauce, ganache, marshmallow frosting then cake and repeat. Top with marshmallow, blow torch and add chocolate decoration. Drizzle the chocolate sauce over the cake.

Nutritional information

Nutritional analysis per serving (42 servings)

  • Energy 357kj
  • Fat Total 21g
  • Saturated Fat 12g
  • Protein 3g
  • Carbohydrate 43g
  • Sugar 34g
  • Sodium 156mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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