Chocolate Cake with Caramel and Coffee Icing

Why You’ll Love This Recipe

This Chocolate Cake with Caramel and Coffee Icing is a perfect balance of sweet and savory. The cake’s rich chocolate flavor pairs wonderfully with the caramel’s buttery richness, while the coffee adds a deep, roasted note to the icing. It’s a dessert that offers both indulgence and complexity, making it ideal for special occasions or as a treat for yourself. The combination of flavors is sure to impress anyone, from casual coffee drinkers to true coffee connoisseurs. With its moist texture and smooth icing, this cake is both a visual and culinary delight.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin, which is normal.
5. 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.
6. 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:

1. In a medium saucepan over medium heat, melt the sugar until it turns golden brown and begins to caramelize. Stir occasionally to avoid burning.
2. Once the sugar has melted, add the butter and stir until fully incorporated.
3. Carefully pour in the heavy cream and continue stirring. Be cautious as the mixture may bubble up.
4. 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.
5. Remove from heat and allow the icing to cool for about 15 minutes before spreading it on the cake.

Assemble the Cake:

1. Place one cake layer on a serving platter. Spread a generous layer of caramel coffee icing on top.
2. Add the second cake layer on top and frost the entire cake with the remaining icing, ensuring a smooth and even coating.
3. 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!

Servings and Timing

This recipe yields approximately 12 servings. The total preparation and cooking time is around 1 hour and 15 minutes, with an additional 15 minutes for the icing to cool. Be sure to let the cake cool completely before frosting for the best results.

Variations

• Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend. Ensure that the other ingredients are certified gluten-free.
• Nutty Addition: Add a handful of chopped walnuts or pecans to the batter for a delightful crunch and extra flavor.
• Dairy-Free: Substitute the butter with dairy-free butter and the milk with a plant-based milk (such as almond or oat milk) for a dairy-free version of the cake.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer longer freshness, refrigerate the cake for up to 5 days. To reheat, simply warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5 minutes. Allow the cake to cool to room temperature before serving if you want to preserve the texture of the icing.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance. Allow the cakes to cool completely, then store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

2. Can I use a different type of coffee for the icing?

Yes, you can use brewed espresso or cold brew concentrate for a stronger coffee flavor in the icing. You can also experiment with flavored coffees if you’d like a different twist.

3. How can I make the icing thicker?

If the icing is too runny, return it to the stovetop over low heat and let it cook for a few more minutes, stirring constantly, until it thickens.

4. Is there a way to make the cake more moist?

You can add a bit of sour cream or yogurt to the batter, which will help keep the cake moist and tender.

5. Can I freeze the cake?

Yes, you can freeze both the cake layers and the iced cake. Wrap the layers in plastic wrap and foil before freezing. If freezing the entire iced cake, allow the icing to set before wrapping and freezing.

6. What if I don’t have instant coffee?

You can use brewed coffee in place of instant coffee granules. Use about 2 tablespoons of brewed coffee for every tablespoon of instant coffee.

7. Can I use a different flavor of icing?

Absolutely! You can swap the coffee for a flavored syrup or extract (like vanilla or hazelnut) to create a different icing flavor.

8. How long does the caramel coffee icing take to cool?

Allow the caramel coffee icing to cool for at least 15 minutes before spreading it on the cake. It should be thick enough to spread but still pourable.

9. Can I make this cake in one pan?

Yes, you can bake this cake in one 9-inch round pan. Just make sure to adjust the baking time, checking for doneness around 45 minutes.

10. How do I prevent the caramel from burning?

Keep the heat at medium and stir the sugar frequently as it melts. Don’t rush the process, as heating it too quickly can lead to burning.

Conclusion

This Chocolate Cake with Caramel and Coffee Icing is a showstopper dessert that will satisfy any sweet tooth and coffee lover alike. The layers of rich, moist chocolate cake paired with the creamy, slightly bitter caramel coffee icing create a perfect balance of flavors. Whether you’re baking for a special occasion or treating yourself, this cake will make any day feel like a celebration. Enjoy!

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