Go Back
+ servings

Salted Caramel Milk Chocolate Cake

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 servings


Milk Chocolate Cake

  • 4 GREEN & BLACK’S ORGANIC Milk Chocolate Toffee bars chopped, divided*
  • 1/2 cup butter, softened (1 stick)
  • 2 cups light brown sugar, packed
  • 3 large eggs at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup full fat sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract

Caramel Icing

  • 1/2 cup butter (1 stick)
  • 1 cup packed brown sugar
  • 3-5 tablespoons heavy cream
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 heaping teaspoon salt

Chocolate Ganache

  • 1/3 cup heavy cream
  • 1/2 tablespoon butter
  • 1/2 tablespoon corn syrup
  • 4 oz. semi-sweet chocolate, chopped


  • Chocolate Cake: Add 2 chopped Toffee Bars to a microwave safe bowl and melt in the microwave at MEDIUM (50% power), stirring at 30-second intervals (about 1 1/2 minutes total time). Stir until smooth. Set aside.
  • Beat butter and brown sugar at medium speed with an electric mixer for 4 minutes. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
  • Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla and one chopped Toffee Bar.
  • Grease two 10-inch round cake pans with nonstick cooking spray containing flour or butter and flour the pans. Divide batter evenly between the pans and bake at 350° F for 25-35 minutes or until a wooden pick inserted in center of cake comes out clean (mine took exactly 33 minutes). Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack before icing.
  • Caramel Icing: Add butter and brown sugar to a small saucepan and stir over medium heat until butter is melted. Transfer to a mixing bowl and add 3 tablespoons heavy cream, powdered sugar, vanilla and salt. Beat with a handheld electric mixer at medium high speed for 4 minutes. Let cool to room temperature, approximately 10-15 minutes. Icing will thicken upon standing. If icing has become too thick after cooling, beat in additional heavy cream, one tablespoon at a time to reach desired consistency..
  • After cakes are cool and icing has cooled for 15 minutes, spread approximately 1/2 cup caramel icing on top of one cake round and sprinkle with 1/4 of a chopped Toffee Bar. Top caramel icing/chopped candy bar with the other cake and continue to frost. I like to cover the cake in a thin layer of icing then let it set, then finish with remaining icing for a more opaque look.
  • Chocolate Ganache: Add heavy cream, butter and corn syrup to a large microwave safe bowl and heat for two minutes, stir to combine. Heat at 30 second intervals if butter is not completely melted at this point. Add chopped chocolate and stir until chocolate is melted. Let cool for 15 minutes. Spread the ganache just to the edges of the top of the cake. Push the chocolate over the edge of the cake in a few spots to create some “drips” if desired. Garnish cake with remaining chopped Milk Chocolate (3/4 of a bar).


*Chop and keep Toffee Bars separate in order to measure. You will melt 2, stir in one to the cake batter, use 1/4 in between cake layers and the rest to garnish the cake. Detailed directions in recipe.
**Total time does not include cake, caramel and ganache cooling.