This cake hits all the right spots. I am ecstatic about making it & sharing this recipe with you guys! This cake is a crazy amazing combination of coffee, chocolate and caramel. All of these strong flavors compliment each other so well, you will not be dissapointed!
Chocolate Cake– Yields 1- 6″ cake round (double for larger cake or cupcakes)
- 1 cup sugar
- 1 cup ap flour
- 1/4 cup + 2 tbsp. cocoa powder
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 1 egg, at room temperature
- 1/4 cup vegetable or canola oil
- 1 tsp. vanilla extract
- 1/2 cup hot water
- In a bowl combine the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a separate bowl or measuring cup, combine your wet ingredients: milk, eggs, vegetable oil, vanilla and water.
- With a whisk, combine the wet and dry ingredients & mix until there is no raw flour or cocoa powder clinging to the sides.
- Spray & line your cake pans with parchment or wax paper.
- Pour batter into cake pans and bake at 350 for 35-40 minutes.
- 6 oz. bittersweet chocolate
- 1 tbs. coconut oil or butter
- 2 tsp. dark roast coffee or espresso grounds
- In a double boiler or using the microwave, place the chocolate in a glass/heat proof bowl and melt chocolate & coconut oil / butter.
- Once chocolate is smooth with no clumps, stir in the coffee grounds.
- Keep warm for icing the cake.
Salted Caramel Frosting
- 1 cup butter, salted
- 2 cups brown sugar
- 1/4 cup heavy cream
- 1/4 tsp. salt
- 1/3 – 1/2 cup heavy cream
- 5 cups powdered sugar
- In a medium heavy bottom sauce pan, melt the butter on medium heat.
- Add in the brown sugar and heavy cream, stir to combine.
- Let mixture come to a slow boil for about 2 minutes, stirring about every 30 seconds.
- Remove mixture from the heat, let cool in kitchen aid bowl or large glass bowl for about 30 minutes, or until bowl has cooled off significantly.
- After mixture has cooled, add the salt and 1/2 of the the powdered sugar. Whip on low speed.
- Mixture will start to look separated, that’s okay, it will come together once you start adding the heavy cream.
- With the mixer on low, slowly pour half of the heavy cream down the side of the bowl.
- Add the rest of the sugar, whip on slow and add the remaining heavy cream. Whip for about 1 minute on medium to allow mixture to fluff up a little.
- Add more powdered sugar or heavy cream to consistency if needed. Frosting should have a consistency like buttercream, if the frosting is too hard it won’t spread properly.
- Allow frosting to sit out at room temperature until completely cooled before using.
- Tips on the frosting: The frosting will harden up in the fridge, which is why the frosting needs to be at room temperature for frosting. If you notice your frosting is too thick after you’ve made it and it’s sitting at room temperature, simply mix in more heavy cream, stirring slowly until your desired consistency is achieved. It’s also extremely important the sugar mixture doesn’t boil rapidly on the stove when making the caramel. Slow bubbling will ensure caramelization is happening but not creating a hard caramel.
Assembling and Decorating the Cake
- On a cake turntable or desired serving platter, cut the cake in half
- Reserve the top layer to the side.
- Using a spoon, spoon the warm ganache on top of the bottom layer, ensuring the ganache soaks into the cake. Spread ganache towards the edges. It’s fine if it runs down the sides of the layer.
- Spread about 1/3 – 1/2 cup of frosting on the bottom layer, covering the surface of the cake, bringing the frosting to the edges, letting it hang over a bit.
- Place the top layer on. Repeat steps 2 & 3.
- With an offset spatula holding it tightly against the sides of the cake, spread the excess frosting hanging off the sides of the cake on the outside of the cake. It will mix with the ganache and create an “ombre” look.
- Drizzle the warm coffee ganache on the top of the cake in horizontal lines. With a toothpick, drag the toothpick vertically through the ganache lines, to create a pattern.
- Take pics, slice & enjoy!
I hope you’ve enjoyed this recipe and these pictures! A beautiful cake is like a beautiful woman, (so all women) you can’t have too many pictures! That’s my belief at least. Let me know in the comments what you think, and share this recipe with a friend who would love this flavor combination! Thank you friends for reading, happy baking!