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Delicious Chocolate Cake with Coffee Caramel: A Decadent Delight for Every Occasion

Chocolate Cake with Coffee Caramel
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A rich and decadent chocolate cake infused with coffee and layered with smooth caramel, perfect for special occasions or indulgent desserts.

Ingredients

Scale
  • For the Cake:
  • 1 ¾ cups (220g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot brewed coffee
  • For the Coffee Caramel:
  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) water
  • ½ cup (120ml) heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp instant coffee granules
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
  4. Stir in hot coffee (batter will be thin). Pour evenly into prepared pans.
  5. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack.
  6. Make the Coffee Caramel: In a saucepan, heat sugar and water over medium heat until amber-colored (do not stir).
  7. Remove from heat; carefully whisk in heavy cream, butter, coffee granules, vanilla, and salt. Let cool slightly.
  8. Assemble: Drizzle caramel between cake layers and over the top. Serve immediately or refrigerate.

Notes

  • For a stronger coffee flavor, add 1 extra tsp of instant coffee to the caramel.
  • Cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
  • If caramel hardens, gently reheat before serving.

Nutrition

Find it online: https://us.recipesfood.org/chocolate-cake-with-coffee-caramel/

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