Donna Hay: Basics To Brilliance

Talk about wow factor! Donna Hay's irresistibly rich and decadent chocolate fudge and salted caramel chocolate cake is a sure crowd pleaser.


  • 1 x quantity chocolate fudge cake mixture (see basic recipe)+

  • 3/4 cup (100g) creamy caramel or store-bought caramel

  • Black sea salt flakes or regular sea salt flakes+++, for sprinkling

  • Whipped chocolate ganache

  • 1¾ cups (430ml) single (pouring) cream

  • 600g dark (55%) chocolate, grated or finely chopped++


  • 1.

    Preheat oven to 160°C (325°F). Lightly grease 2 x 20cm round springform cake tins and line with non-stick baking paper. Divide the cake mixture evenly between the tins and bake for 30–35 minutes or until set to the touch.

  • 2.

    Allow to cool completely in the tins. Refrigerate for 1 hour or until chilled. Remove the cakes from the tins and, using a serrated knife, cut each cake in half horizontally.

  • 3.

    To make the whipped chocolate ganache, place the cream in a small saucepan over medium heat. Cook, stirring occasionally, until hot but not boiling. Place the chocolate in a large bowl and add the cream, stirring once to remove any chocolate from the base of the bowl. Allow to stand for 2 minutes. Stir gently until just combined. Place the ganache over a bowl of iced water. Whisk gently for 3–5 minutes or until slightly thickened.

  • 4.

    To assemble, place a base layer of cake, cut-side up, on a cake stand or plate. Spread with ½ cup (125ml) of the ganache and drizzle with 2 tablespoons of the caramel. Repeat twice more and top with the final layer of cake, cut-side down. Spread the remaining ganache onto the cake and sprinkle with salt to serve.


+ This recipe begins with uncooked cake mixture – simply prepare the basic recipe  until the end of step 3.
++ Place roughly broken chocolate for the ganache in a food processor to finely chop instead of grating it, if you like.
+++ You can buy black sea salt flakes at specialty food shops and some supermarkets. Substitute with regular sea salt flakes.

It’s a good idea to use the measurements given when spreading the ganache and drizzling the caramel. It makes for a more stable finish and nice even layers, which look great when the cake is sliced.

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Posted by Mikhail3Report
Does anyone have the ricotta gnocchi recipe....please?