Chocolate Cake with Caramel and Coffee Icing

Introduction

Chocolate Cake with Caramel and Coffee Icing is a delightful dessert that combines rich chocolate flavor with the sweet taste of caramel and a hint of coffee. This cake is perfect for celebrations, parties, or simply to enjoy at home. It offers a moist texture and a creamy, sweet topping that is hard to resist. Whether you are a chocolate lover or just looking for a sweet treat, this cake is sure to please everyone.

Why Make This Recipe

Making Chocolate Cake with Caramel and Coffee Icing is a fantastic way to enjoy a classic dessert with a twist. The combination of flavors is not only delicious but also rewarding to create. This cake is easy to make, and you can impress your family and friends with your baking skills. It’s a great choice for birthdays, holidays, or even just a weekend indulgence. Plus, everyone loves chocolate cake!

How to Make Chocolate Cake with Caramel and Coffee Icing

Ingredients

2 cups (240g) all-purpose flour
1 1⁄2 tsp baking powder
1 1⁄2 tsp baking soda
1⁄2 tsp salt
1 cup (200g) granulated sugar
1⁄2 cup (50g) unsweetened cocoa powder
2 large eggs
1 cup (240ml) whole milk
1⁄2 cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
1 cup (200g) granulated sugar (for icing)
6 tbsp (90g) unsalted butter
1⁄2 cup (120ml) heavy cream
1 tsp vanilla extract (for icing)
1 tbsp instant coffee granules (or 2 tbsp brewed coffee)
Pinch of salt (for icing)

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
Add the eggs, milk, oil, and vanilla to the dry ingredients; mix until combined.
Slowly add the boiling water; mix until the batter is smooth.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes until a toothpick comes out clean from the center.
Allow the cakes to cool in the pans for a few minutes, then transfer to wire racks to cool completely.
For the icing, melt the 1 cup of sugar in a saucepan over medium heat until it turns golden brown.
Add the butter and stir until it is fully incorporated.
Carefully pour in the heavy cream, stirring continuously until smooth.
Add the vanilla, coffee granules, and salt; continue stirring until everything is well combined. Let cool for 15 minutes.
To assemble the cake, place one layer on a serving platter and spread icing on top. Add the second cake layer and frost the entire cake with the remaining icing.
If desired, drizzle extra caramel or add a garnish. Serve and enjoy!

How to Serve Chocolate Cake with Caramel and Coffee Icing

Slice the cake into equal pieces and serve it on plates. A scoop of vanilla ice cream or a dollop of whipped cream on the side can add extra indulgence. This cake pairs nicely with a cup of coffee or a glass of milk for a complete dessert experience.

How to Store Chocolate Cake with Caramel and Coffee Icing

To store the cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to about 5 days. You can also freeze slices of the cake for up to 3 months; just make sure to wrap them tightly.

Tips to Make Chocolate Cake with Caramel and Coffee Icing

Always measure your ingredients accurately for the best results.
Make sure to let the cake cool completely before icing it to prevent the icing from melting.
You can use brewed coffee instead of instant coffee granules for a stronger flavor.
Experiment with toppings like nuts or chocolate shavings for added texture.

Variation

You can add pieces of chocolate or nuts to the cake batter for more texture. If you prefer a different flavor, consider using a mocha-flavored icing or adding a layer of chocolate ganache on top.

FAQs

Q1: Can I make this cake ahead of time?
A1: Yes, you can make the cake a day in advance and store it in the refrigerator. Just keep the icing separate and frost it before serving.

Q2: Can I use a different type of flour?
A2: You can use cake flour for a lighter texture, but be aware that it may change the overall structure slightly.

Q3: What can I substitute for eggs in this recipe?
A3: You can use applesauce or mashed banana as a substitute for eggs. Use about 1/4 cup per egg.

Enjoy baking and sharing this scrumptious Chocolate Cake with Caramel and Coffee Icing with your loved ones!