Chocolate Salted Caramel Fondant Fancies

Name: Chocolate Salted Caramel Fondant Fancies
Prep time: 120 min
Cook time: 30 min
Total time: 285 min
Ingredients: 180 grams Unsalted butter or margarine (room temperature); 180 grams White caster sugar; 3 medium Eggs (room temperature); 150 grams Self-raising flour; 30 grams Cocoa powder; 1 teaspoon Baking powder; 2 tablespoon Milk; 150 grams Unsalted butter (softened); 250 grams Icing sugar; 50 grams Cocoa powder; 2 tablespoons Milk; 2 tablespoons Boiling water; 9 teaspoon Salted caramel sauce (shop-bought or homemade); 200 grams Milk chocolate (I used Menier Swiss Milk Chocolate); 200 grams Dark chocolate (I used Menier 70% Dark Chocolate); 440 millilitres Double cream; 40 grams Unsalted butter (very soft and cut into chunks); 50 grams Milk chocolate (melted for drizzling on top)

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Indulgence in every bite, these Chocolate Salted Caramel Fondant Fancies are utterly irresistible! Inspired by the very first technical challenge on The Great British Bake Off season 16, this recipe gives the classic teatime favourite a luxurious chocolate twist. Beneath the glossy chocolate ganache, you’ll find fluffy chocolate sponge, a hidden pocket of gooey salted caramel, and a chocolate buttercream dome for that signature fondant fancies look.

Anyone who’s watched Bake Off will know fondant fancies have a bit of a reputation for being fiddly – but that’s all part of the fun. If you’re ready to put your baking skills to the test, trust the process, take your time, and you’ll be rewarded with a truly special dessert!

This recipe is kindly sponsored by Menier Chocolate. I only ever recommend products I personally use, love and trust!

Your Ingredients List

Unsalted butter: Used in the sponge for flavour and fluffiness, in the buttercream for a creamy texture, and in the ganache for added gloss and softness.
Caster sugar: Sweetens the sponge while helping create a light, fluffy crumb.
Eggs: Provide structure, stability, and lift to the sponge.
Self-raising flour: Gives the sponge its rise and a soft, tender texture. You can swap for plain all-purpose flour if needed, just add an extra 1.5 teaspoons of baking powder for the raising agent.
Cocoa powder: Used in both the sponge and buttercream for a rich, chocolatey flavour. I used Menier 100% Cocoa Powder.
Baking powder: Boosts the sponge’s rise for an airy, lighter texture.
Milk: Used in the sponge and buttercream to loosen the mixture and keep everything moist and smooth.
Icing sugar: Sweetens and softens the buttercream while giving it a fluffy finish.
Salted caramel sauce: Adds a sweet-salty hit in the middle of the chocolate fancies. Either use a shop-bought good-quality jar of salted caramel or make your own.
Milk chocolate: Used in the ganache and drizzle decoration for sweetness, creaminess, and a glossy finish. I used Menier Milk Chocolate.
Dark chocolate: Balances the milk chocolate by adding depth and richness to the ganache. I used Menier 70% Dark Chocolate.
Double cream: Makes the ganache silky, pourable, and perfectly glossy.

RECIPE AT A GLANCE

TASTE

If you enjoy rich, indulgent and decadent desserts, these chocolate fancies with hints of salty caramel will be a huge hit!

TEXTURE

Light, soft sponge with a gooey caramel centre, creamy buttercream, and a silky chocolate ganache glaze.

SKILL

Fondant fancies are known for being a little fiddly and time-consuming to make. So this recipe is perfect if you’re looking for a bit of a challenge or a weekend bake.

SERVES

This recipe makes 9 generously sized chocolate fondant fancies.

A Great British Bake Off Inspired Recipe

If you watched the first episode of the Great British Bake Off Series 16 and thought I’m never making fondant fancies – you and me both! That was until I couldn’t stop thinking about how delicious chocolate fancies would be 😍 So I decided to take on the challenge and tackle this technical bake.

Do I regret it? Absolutely not, they taste incredible!

Was it challenging? Not entirely, just a lot of steps.

Were they time-consuming to make? 100% YES!

If you’re planning to make these chocolate fancies, set aside a whole day so you can enjoy the process without rushing. The fact that the contestants on Bake Off only had two hours to make fondant fancies blows my mind – kudos! You can find more copycat GBBO recipes on my website.

Great British Bake Off Series 16 episode 1 technical bake fonant fancies — Image source

How To Make Chocolate Salted Caramel Fondant Fancies

Step 1: Make the chocolate sponge

There’s nothing fancy about the chocolate sponge, it follows the standard sponge cake method of equal parts butter, sugar and flour, plus eggs. However, we substitute some of the flour for cocoa powder to make it chocolatey. We also add a splash of milk for richness and baking powder for extra lift. Spread the mixture into an 8″ square baking tin and bake for 30 minutes at 160°C fan. Then it’s into the freezer to cool down and firm up.

Step 2: Prepare the buttercream

Meanwhile, whip up the buttercream. Beat the butter first until it’s soft and fluffy. Then add the icing sugar, cocoa powder, milk and boiling water. Give everything a good mix to make a smooth and creamy chocolate buttercream.

a bowl filled with chocolate buttercream

Step 3: Slice and fill the chocolate fancies with caramel

Take the sponge out of the freezer. Trim 1 inch off each side of the cake so you have perfectly straight edges. Feel free to snack on the offcuts 😉 Now cut the sponge into 9 equal cakes, each one measuring 2×2 inches. I used a tape measure to make sure they were perfectly even.

Using a small knife, cut a hole in the middle of each cake and scoop out the sponge. Fill the holes with salted caramel (I found it was easiest to pipe it inside). Trim the removed sponge to make a flat disc and pop these back in the holes to seal in the caramel filling.

cutting a chocolate sponge to make fondant fancies

taking out the middle part of the sponge

Step 5: Apply the buttercream

Let me caveat this part of the recipe by saying coating the cakes in buttercream is optional. If you have the time (and patience), I would recommend doing it to seal in stray crumbs and create a smooth base for the ganache to coat. However, you can skip this part if you don’t mind a more “rustic” bumpy finish.

I found the best way to buttercream the cakes is to cut squares of baking paper and sit the cakes on top of them. Then hold the sponges steady on top and use a palette knife to spread the buttercream up the sides, starting from the base. Use more buttercream than needed and remove the excess when smoothing it out. Buttercream the tops last. This will take a little while and is a bit fiddly, but remember the coating doesn’t have to be super neat or crumb-free. Just pop an episode of your favourite series on and get stuck in.

Spoon the remaining buttercream into a piping bag and snip off the end. Pipe a dome on top of each cake for that signature fondant fancies look. Carefully lift the cakes onto a chopping board or baking tray using the baking paper, and pop them in the freezer to firm up.

coating fondant fancies in chocolate buttercream

piping a dome of chocolate buttercream on top of the cakes

Step 4: Coat in chocolate ganache

First, make the chocolate ganache. Pour hot cream over finely chopped milk and dark chocolate, then cover the bowl with a plate and leave it for a minute to start the melting process. Stir gently from the centre outwards until the mixture is smooth and glossy, then mix in the softened butter. Leave the ganache to cool at room temperature for about 15 minutes, until it’s pourable but not hot. Transfer to a jug, ready for coating the fancies.

When it comes to coating fondant fancies, the secret is to pour generously and let gravity do most of the work. Place the chilled cakes on a wire rack set over a tray or large baking sheet lined with baking paper — this will catch any drips and save on mess. Working one cake at a time, pour the ganache liberally over the top, letting it cascade down the sides. You’ll use more ganache than you think, but overpouring gives a far smoother, more professional finish. If needed, you can use a small palette knife to gently nudge the ganache into any gaps, but work quickly before it begins to set.

Once coated, leave the chocolate fancies at room temperature for about 30 minutes to allow the ganache to firm up. Then carefully transfer them onto a serving board using a palette knife or flat cake lifter.

Tip: You’ll have a lot of ganache left over after the pour, so don’t throw it away! Scoop it into a plastic container or sandwich bag and pop it in the freezer — it’ll keep beautifully for up to 3 months. Perfect for swirling through brownies, sandwiching macarons, or drizzling over ice cream.

coating fondant fancies in chocolate ganache

Decoration ideas for your Chocolate Fondant Fancies

Keep it simple and classic by drizzling a little melted chocolate over the top of each fancy for a neat, elegant finish. You could also sprinkle over a few chocolate curls, chopped nuts, or even a pinch of sea salt to highlight the caramel filling. If you’re feeling creative, try adding tiny gold leaf accents or freeze-dried raspberries for something a little more showstopping.

Recipe FAQ’s

Are there any parts of the recipe I can prep ahead?

Yes, several stages can be made in advance to save time. Sponge: Bake up to 3 days ahead and store it well wrapped, or freeze for up to 1 month. Buttercream: Make up to 3 days in advance and store in the fridge; bring to room temperature and re-whip before using. You can apply the buttercream crumb-coating and keep the cakes in the fridge overnight too, before coating them in ganache the following day (that’s exactly what I did).

Can I make these chocolate fondant fancies without the salted caramel filling?

Yes of course. You can skip the caramel entirely or replace it with chocolate ganache, dulce de leche, or even pistachio cream for a different flavour twist.

Why do I need to freeze the sponge?

Freezing the whole sponge makes it firmer and locks in any crumbs, which helps you cut perfectly neat squares. Freezing the buttercream-coated cakes, helps to ganache pour on smoothly and stick to the sponge. Essential for getting that polished fondant fancy look.

How do I fix ganache that is too runny or too thick?

If your ganache is too thin, stir in a little more melted chocolate. If it’s too thick/split/grainy, add a splash of warm cream until you reach a smooth, pourable consistency.

How do I stop the ganache from melting the buttercream?

Make sure the buttercream-coated cakes are well chilled before glazing and allow the ganache to cool until pourable but not hot.

How long do chocolate fondant fancies keep?

Pop the fancies in a baking tin and store at room temperature for up to 2 days. Beyond this, store them in the fridge (2 extra days max). For the best texture, bring them to room temperature before serving.