Two things you enjoy in One? Coffee & Chocolate Cake with added Caramel on top. I am feeling so hungry while writing this recipe, its not even funny. MoldsIt's not necessary you have to make these mini cakes with this recipe. You can try and make this recipe in different molds like, a 6 cup Bundt Pan, Muffins, Mini Muffins, 6 Inch Cake Pans. Honestly, use any pan or liners you have available at home and fill it up to 75% with this cake batter.This recipe is will yield you 6 cups of batter. Feel free to multiply by 1.5x or 2x to yield 9 or even 12 cups of batter respectively, to fit in the mold you have at home. Few things to keep in mind while baking a Cake:1. Temperature: Use room temperature ingredients, especially the ones you keep in the fridge, like milk, eggs, butter. Room temperature will guarantee better results. 2. Don't Over mix: Avoid using a whisk attachment, use a paddle or spatula again. Over mixing your batter can lead to a less fluffy cake. Mix it only till when it's required. 3. Avoid Opening the Oven too much: Every time you open the oven to check on your cake, you change the temperature of the oven, which can lead to cracks on the cake. 4. Sieve your Dry Ingredients: Try and sieve all your dry ingredients, from flour to coffee powder. It will lead to a cleaner batter and softer cake. This recipe is for those, who love both chocolates and coffee at the same time. Try it at home, with any pan you like and enjoy. Getting to the recipe now:
Equipment
- oven
- Molds
- Stand Mixer (Optional)
- Spatula
- Measuring Cups & Spoons
Ingredients
Chocolate Coffee Cake Batter (6 Cups)
- 1 cup Cake Flour or All Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tsp Espresso/Coffee Powder (Add 2 tsp for a stronger Coffee Taste)
- ½ cup Butter Unsalted (Softened)
- 1 Egg
- ⅓ cup Milk
- ¾ cup + 2 tbsp Caster Sugar
Espresso Caramel
- ½ cup Granulated Sugar
- ¼ cup Butter
- ¼ Cream (room temperature)
- ½ shot Brewed Espresso
Instructions
For Chocolate Coffee Cake
- Pre-heat the oven to 180C. Generously line a 6 cup pan, whether Bundt, Cake or Mini with Oil & Dry Flour.
- Whisk together the dry ingredients (Cocoa, Flour, Baking Soda, Baking Powder and Espresso/Coffee Powder) in one bowl and sieve.
- In another bowl, or in a stand mixture with a Paddle attachment, beat butter & sugar until fluffy. Add in the eggs too, one by one, letting them incorporate completely.
- Fold the dry ingredients into the wet ingredients alternating with milk, starting and ending with flour mixture. Mix only until well combined. Don't over mix.
- Pour the batter in desired pan. Shake it, in order for it to level properly and put in the preheated oven. It will take 25-35 minutes, depends on the oven you are using. Insert a toothpick or a Cake Tester to check.
- Carefully take the cake out of the mold after it has cooled a bit. Let it cool a bit more.
For the Espresso Caramel
- Heat the sugar in a saucepan over medium heat until a golden amber color is achieved. Keep stirring occasionally so the sugar doesn't stick to the pan but don't stir too much as well. Let it cook.
- Add the butter and mix until completely melted and mixed. Next, add the cream but keep whisking as the mixture will start bubbling.
- Transfer the sauce to a clean bowl. After which, add the shot of espresso and mix well. Let it cool to thicken. Pour it over the cake when ready to serve.
Closing Note
Doesn't this recipe make your mouth water. For more recipes on Chocolate, Coffee and Caramel, use the links below!
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