💕😋Mocha Chocolate Layer Cake with Caramel Drizzle💕😋
Ingredients:
For the Chocolate Cake Layers:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot brewed coffee (strong)
For the Mocha Cream Filling:
1 ½ cups heavy whipping cream
250 g cream cheese (softened)
½ cup powdered sugar
1 tbsp instant coffee dissolved in 2 tbsp hot water
1 tsp vanilla extract
For the Caramel Drizzle:
1 cup granulated sugar
6 tbsp butter (room temperature)
½ cup heavy cream (warm)
Pinch of salt
For Chocolate Drizzle:
100 g dark chocolate
2 tbsp heavy cream
Instructions:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Slowly stir in hot coffee (batter will be thin).
Divide between pans and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely before layering.
Prepare the Mocha Cream:
Beat cream cheese and powdered sugar until smooth.
Add dissolved coffee and vanilla. Mix well.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold into the cream cheese mixture. Chill until ready to use.
Caramel Drizzle:
Heat sugar in a saucepan over medium heat until melted and amber in color.
Stir in butter until fully combined.
Slowly add warm cream, whisking constantly.
Remove from heat, add a pinch of salt, and let cool.
Assemble:
Place the first cake layer, spread mocha cream, repeat with the next layers.
Frost the top with remaining mocha cream.
Drizzle with caramel sauce and melted chocolate.
Chill for 1 hour before serving for clean slices.
Slice, Serve and Enjoy 😋💕😊
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