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Triple Chocolate Cake with Caramel

15 mins
25 mins
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This cake is an excellent option to enjoy on any occasion, as it is a classic mixture of flavors and textures that only Egg San Juan® can give you in your pastry recipes. This is a triple chocolate cake with spectacular caramel topping, which will be a success at your next party or meeting. To make it incredible, it is important that you cool the biscuits well before assembling the cake and that your bitumen is soft, in order to handle it well.
Learn more about Huevo San Juan®


8 portions
  • 5 cups flour
  • 1 teaspoon salt
  • 4 teaspoons baking soda
  • 1 cup butter
  • 2 cups sugar
  • 1 cup oil
  • 2 San Juan® Eggs
  • 2 teaspoons liquid vanilla
  • 1 cup milk
  • 1/2 cups dark chocolate
  • 1/3 cups cocoa
  • 1/2 cups chocolate, milk
  • 1/2 cups White chocolate
  • 2 cups butter, at room temperature, for buttercream
  • 1 cup powdered sugar, for the buttercream
  • 1 cup sugar, for the sauce
  • 1/4 cups Water, for the sauce
  • 1 tablespoon lemon juice, for the sauce
  • 2 tablespoons butter, for the sauce
  • 3/4 cups sour cream, for the sauce
  • Meringue, to decorate
  • enough powdered sugar, to decorate
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For the cake, beat the butter, the sugar and add the oil little by little until it is completely integrated. Mix the flour, salt and baking powder and add to the butter; add the egg, vanilla and milk alternating with the flour mixture until finished. Divide the smoothie into 3 equal parts and mix the bitter chocolate with the cocoa, and the milk chocolate with the white chocolate.
Add the shake in different molds and bake at 180 ° C for 25 minutes. Remove from the oven and cool. Reservation.
For the buttercream, beat the butter with the glass sugar until you get a homogeneous cream. Reservation.
For the caramel sauce, heat the sugar in a pot over medium heat, add the water and lemon juice, cook until it forms a golden caramel, add the butter and mix; Add the cream and mix perfectly until the sugar dissolves, remove from heat and cool until it has a temperature of 20 ° C. Reservation.
On a board, cut the biscuits in half and reserve.
To form the cake, place the dark chocolate sponge cake divided into two, then the milk chocolate cake and finally the white chocolate cake. Fill each layer with the buttercream and cover the cake with it. Refrigerate a few minutes.
Decorate the cake with caramel sauce, meringues and a little sugar glass.


It is decorated with caramel sauce, meringues and glass sugar.


It is important that you cool the biscuits well before assembling the cake and that your bitumen is soft to be able to handle it well. Chill the cake perfectly before you decorate it with caramel sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Angélica Reyes
25/08/2020 23:45:49
De cuántos cm de diámetro son los moldes?
Juana Vasquez
14/07/2020 18:37:58
Se ve deliciosa lo prepararé
Maria Oso
09/04/2020 23:02:50
Cual es el chocolate de leche

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