Chocolate, Coffee & Caramel Cake | Caramel Mocha Latte Cake
Your favorite festive dessert turned into a delicious cake! Decadent chocolate cake layers filled with fluffy dalgona coffee whipped cream and salted caramel sauce.
Equipment
- 2 6-inch cake pans
- Electric or stand mixer
- Offset spatula
- Piping bags, optional for decoration
Ingredients
Chocolate Cake
- 125 ml full-fat milk
- 1 tbsp vinegar
- 120 gs all-purpose flour
- 100 gs white granulated sugar
- 100 gs packed brown sugar
- 1 tsp baking powder
- 3/4th tsp baking soda
- 38 gs cocoa powder
- 1/2 tsp salt
- 1 tsp coffee powder
- 1 egg
- 60 ml neutral oil
- 1 tsp vanilla essence
- 125 ml boiling water
Dalgona Coffee Whipped Cream
- 80 gs white granulated sugar
- 12 gs coffee powder
- 30-40 ml milk
- 120 ml liquid whipping cream
Salted Caramel Sauce
- 100 gs sugar
- 45 gs unsalted butter
- 60 ml liquid whipping cream/heavy cream
- 1/2 tsp salt
Instructions
Chocolate Cake
- Preheat the oven to 180 degrees Celsius. Prepare the cake pans by greasing them with butter and flour to make sure that the cake does not stick while baking.
- Prepare the buttermilk by adding vinegar to the milk and let it sit for 10 minutes.125 ml full-fat milk, 1 tbsp vinegar
- Once the buttermilk is ready, add the remaining liquid ingredients - oil, egg, and vanilla essence in the same bowl and whisk until lightly combined.1 egg, 1 tsp vanilla essence, 60 ml neutral oil
- In a bowl, combine all your dry ingredients: flour, white sugar, brown sugar, baking powder, baking soda, and salt using a hand whisk.120 gs all-purpose flour, 100 gs white granulated sugar, 100 gs packed brown sugar, 1 tsp baking powder, 3/4th tsp baking soda, 1/2 tsp salt
- Add the liquid ingredients to the dry ingredients and whisk until everything is well combined.
- In a separate bowl, mix the cocoa powder and coffee powder with hot water until combined. This allows the chocolate and coffee powder to become more pronounced in the cake.38 gs cocoa powder, 1 tsp coffee powder, 125 ml boiling water
- Pour the chocolate water mixture into the batter and keep mixing until the water is well incorporated.
- Pour the batter into your cake pans and bake for 20 mins or until a test toothpick comes out clean. Let the cake layers cool before assembling.
Dalgona Coffee Whipped Cream
- Make the dalgona coffee mixture: In a bowl, add the coffee powder, sugar, and milk and whip on high speed using an electric mixer until the mixture becomes light and fluffy, about 5 minutes.80 gs white granulated sugar, 12 gs coffee powder, 30-40 ml milk
- Meanwhile, whip the whipping cream to medium peaks, then add the dalgona coffee mixture and whip to stiff peaks.120 ml liquid whipping cream
Salted Caramel Sauce
- Heat the sugar in a pan on medium heat. Keep mixing it often to ensure that the sugar melts evenly. Once the sugar has completely melted and reached n amber color, add the butter and whisk until it's well combined with the sugar.100 gs sugar, 45 gs unsalted butter
- Let the sauce cook for a minute, then add the liquid cream while whisking. Be careful as the sauce will bubble at this step. Let the sauce simmer on low heat for another 1-2 minutes, then take it off the heat and add the salt. Let it cool and thicken before serving.60 ml liquid whipping cream/heavy cream, 1/2 tsp salt
Assembly
- Once the cake layers have cooled, place the first layer on a plate, then spread a thick layer of the dalgona coffee whipped cream. Next, pipe a border of the whipped cream on the side to create a space for the caramel sauce. This will ensure that the sauce does not leak out.
- Spoon some caramel sauce in the center of the piped border, then place the second cake layer on top and repeat the process.
- Cover the outside of the cake with the remaining whipped cream, then pour the remaining caramel sauce on top. Finish the cake by piping a high layer of whipping cream. You can decorate it any way you like!
Notes
Storage:
This cake can be stored for 2-3 days in the fridge in an airtight container.
Tips and tricks:
- Whipping cream: Make sure your whipping cream is cold before you start whipping it to ensure you get a stiff and stable cream. Room-temperature whipping cream does not whip as well as cold one.
- Semi-stiff/ stiff peaks: These terms describe how much whipping is required for the cream. Semi-stiff peaks refer to medium whipped cream, where when you pick your whisk up from the cream, it creates semi-stiff peaks. Stiff peaks refer to fully whipped cream, where when you pick up your whisk from the cream, it creates stiff, stable peaks.