Chocolate Cake with Caramel and Coffee Icing
Indulge in the rich and decadent layers of this Chocolate Cake with Caramel and Coffee Icing. The soft, moist chocolate cake perfectly complements the velvety caramel and coffee icing, offering a sweet and slightly bitter contrast that makes every bite irresistible. This cake is perfect for coffee lovers and anyone with a sweet tooth looking for a unique twist on a classic dessert.
Ingredients
For the Chocolate Cake:
2 cups (240g) all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
½ cup (50g) unsweetened cocoa powder
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
For the Caramel Coffee Icing:
1 cup (200g) granulated sugar
6 tbsp (90g) unsalted butter
½ cup (120ml) heavy cream
1 tsp vanilla extract
1 tbsp instant coffee granules (or 2 tbsp brewed coffee)
Pinch of salt
Instructions
Prepare the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin, which is normal.
Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Caramel Coffee Icing:
In a medium saucepan over medium heat, melt the sugar until it turns golden brown and begins to caramelize. Stir occasionally to avoid burning.
Once the sugar has melted, add the butter and stir until fully incorporated.
Carefully pour in the heavy cream and continue stirring. Be cautious as the mixture may bubble up.
Stir in the vanilla extract, coffee granules (or brewed coffee), and a pinch of salt. Continue stirring until the icing is smooth and has thickened slightly.
Remove from heat and allow the icing to cool for about 15 minutes before spreading it on the cake.
Assemble the Cake:
Place one cake layer on a serving platter. Spread a generous layer of caramel coffee icing on top.
Add the second cake layer on top and frost the entire cake with the remaining icing, ensuring a smooth and even coating.
Optionally, drizzle extra caramel on top or garnish with a sprinkle of coffee grounds for an extra touch.
Serve and Enjoy:
Slice and enjoy the rich flavors of Chocolate Cake with Caramel and Coffee Icing. The combination of moist chocolate cake with the sweet and coffee-infused caramel icing is sure to impress your guests!
Tips:
Caramel Icing: Be patient while making the caramel; ensure the sugar is melted slowly to avoid burning.
Coffee Flavor: Adjust the amount of coffee in the icing depending on how strong you want the coffee flavor. You can also use espresso for a more robust flavor.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
This Chocolate Cake with Caramel and Coffee Icing will bring a perfect balance of sweetness and depth to your dessert table!