Description of this recipe
This Caramel Coffee Layer Cake Slice is a decadent treat that perfectly balances the rich flavors of chocolate, coffee, and caramel. Each layer is infused with a delightful coffee aroma, making it an ideal dessert for coffee lovers. The moist chocolate coffee cake layers, coupled with a luscious caramel coffee cream filling and a salted caramel drip, create a symphony of flavors and textures that will leave you craving more.
Why you will love this recipe
You’ll fall in love with this recipe because it’s a coffee lover’s dream come true! Imagine sinking your teeth into a slice of moist chocolate coffee cake, embraced by a creamy caramel coffee filling, and drizzled with a luscious salted caramel. The combination of bitter coffee, sweet caramel, and rich chocolate is simply irresistible. Plus, the decorative topping with whipped caramel frosting, coffee beans, and crushed cookies adds a touch of elegance, making it perfect for any celebration or a simple, indulgent treat. This cake isn’t just a dessert; it’s an experience that will tantalize your taste buds and impress your friends and family.
Ingredients:
Chocolate Coffee Cake Layers
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- ¼ tsp salt
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- ½ cup strong brewed coffee (cooled)
Caramel Coffee Cream Filling
- 1 cup mascarpone or cream cheese
- ½ cup dulce de leche or thick caramel sauce
- 2 tbsp instant coffee dissolved in 1 tbsp hot water
- ¾ cup cold heavy cream
- ⅓ cup powdered sugar
Salted Caramel Drip
- ½ cup sugar
- 2 tbsp water
- ¼ cup heavy cream
- 2 tbsp unsalted butter
- ½ tsp sea salt
Topping
- Whipped caramel frosting swirl
- Coffee beans or chocolate-coated espresso beans
- Crushed cookies or cake crumbs
Preparation:
Step 1: Prepare the Chocolate Coffee Cake Layers
Preheat your oven to 350°F (175°C). This ensures the cake layers bake evenly. Grease and line three 8-inch cake pans with parchment paper. Greasing prevents the cake from sticking, while parchment paper allows for easy removal.
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures all dry ingredients are evenly distributed, resulting in a consistent cake texture.
In a separate bowl, whisk together the granulated sugar, vegetable oil, large eggs, vanilla extract, and buttermilk until well combined. Buttermilk adds moisture and a slight tang that enhances the chocolate flavor. Gradually add the cooled strong brewed coffee. The coffee intensifies the chocolate flavor and adds a subtle coffee aroma.
Gradually add the dry ingredients to the wet ingredients, whisking until just smooth. Be careful not to overmix, as this can result in a tough cake. Divide the batter evenly among the prepared cake pans. This ensures each layer is of uniform thickness.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 25 minutes to prevent overbaking. Once baked, let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling completely prevents the layers from falling apart when frosting.
Step 2: Make the Caramel Coffee Cream Filling
In a large bowl, whip the cold heavy cream and powdered sugar together using an electric mixer until soft peaks form. Be careful not to overwhip, as this can result in grainy cream. Set aside.
In another bowl, beat the mascarpone or cream cheese until smooth. This ensures there are no lumps in the filling. Add the dulce de leche or thick caramel sauce and the dissolved instant coffee. Beat until well combined. The coffee enhances the caramel flavor, creating a harmonious blend.
Gently fold the whipped cream into the caramel mixture until light and fluffy. Be careful not to deflate the whipped cream, as this adds airiness to the filling. Cover the bowl and chill in the refrigerator for at least 20 minutes. Chilling helps the filling to firm up, making it easier to spread between the cake layers.
Step 3: Prepare the Salted Caramel Drip
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, stop stirring and let the mixture cook until it turns a deep amber color. Monitor the mixture closely to prevent burning.
Remove the saucepan from the heat. Carefully pour in the heavy cream and whisk vigorously. The mixture will bubble up, so be cautious. Add the unsalted butter and sea salt. Stir until everything is smooth and well combined. The sea salt enhances the sweetness of the caramel, creating a balanced flavor.
Let the caramel drip cool slightly before using. This allows it to thicken to the right consistency for drizzling.
Step 4: Assemble the Cake
Place one of the cooled cake layers on a serving plate or cake stand. Spread an even layer of the chilled caramel coffee cream filling over the top. The filling should be generous but not so thick that it squishes out when you add the next layer.
Carefully place the second cake layer on top of the filling. Repeat the process with another layer of caramel coffee cream filling. Top with the final cake layer.
Chill the assembled cake in the refrigerator for at least 30 minutes to allow the filling to set. This makes it easier to apply the caramel drip.
Step 5: Finish and Decorate
Pour the slightly cooled salted caramel drip over the top of the cake, allowing it to cascade down the sides. Use a spoon or spatula to guide the drip if necessary.
Decorate the top of the cake with swirls of whipped caramel frosting. You can pipe the frosting using a piping bag or simply spread it with a knife.
Arrange coffee beans or chocolate-coated espresso beans around the top of the cake. Sprinkle crushed cookies or cake crumbs over the frosting and caramel drip. These toppings add texture and visual appeal.
Serve the Caramel Coffee Layer Cake Slice immediately or chill for later enjoyment.
COOKING Rating:
Intermediate
Serving Suggestions:
Serve chilled with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with a cup of hot coffee or a latte to enhance the coffee flavors. Serve as a show-stopping dessert for parties, gatherings, or special occasions. Garnish with fresh berries or a sprinkle of cocoa powder for an elegant touch.
Tips:
Ensure all ingredients are at room temperature for even mixing. Use high-quality cocoa powder and coffee for the best flavor. Do not overbake the cake layers, or they will be dry. Chill the cake layers before assembling to prevent the filling from melting. Make the caramel drip ahead of time and store it in the refrigerator for up to a week. Reheat gently before using. Adjust the sweetness of the caramel coffee cream filling to your taste by adding more or less powdered sugar.
Prep Time:
45 minutes
Cook Time:
25-30 minutes
Total Time:
1 hour 30 minutes (including chilling time)
Nutritional Information:
(Approximate values per slice)
Calories:
550 kcal
Protein:
7 g
Sodium:
250 mg
Conclusion
This Caramel Coffee Layer Cake Slice is more than just a dessert; it’s an indulgence. With its moist chocolate coffee cake layers, creamy caramel coffee filling, and luscious salted caramel drip, every bite is a symphony of flavors and textures. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. So gather your ingredients, put on your apron, and prepare to create a masterpiece that will delight your taste buds and leave everyone wanting more. Enjoy the process, and savor every moment of this delightful culinary adventure!
Questions and Answers About This Recipe
Q1: Can I use regular coffee instead of strong brewed coffee?
A: While you can use regular coffee, strong brewed coffee enhances the chocolate flavor and adds a more pronounced coffee aroma. If you use regular coffee, consider adding an extra tablespoon of instant coffee granules to intensify the flavor.
Q2: Can I substitute the mascarpone or cream cheese with another ingredient?
A: Yes, you can substitute mascarpone or cream cheese with equal parts of softened cream cheese. Just ensure it is at room temperature before beating to avoid lumps.
Q3: How long can I store the Caramel Coffee Layer Cake Slice?
A: You can store the Caramel Coffee Layer Cake Slice in the refrigerator for up to 3-4 days. Ensure it is covered to prevent it from drying out. The flavors may even meld together more, making it even more delicious the next day!
Q4: Can I make the cake layers ahead of time?
A: Absolutely! The cake layers can be made a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. Bring them to room temperature before assembling the cake.
Q5: What can I use if I don’t have dulce de leche?
A: If you don’t have dulce de leche, you can use a thick caramel sauce as a substitute. Alternatively, you can make your own dulce de leche by simmering a can of sweetened condensed milk (unopened) in a pot of water for 2-3 hours, ensuring the can is fully submerged at all times. Let it cool completely before opening.
