Chocolate Coffee Cake with Caramel Filling

This rich and indulgent Chocolate Coffee Cake with Caramel Filling is a perfect treat for coffee and chocolate lovers. The moist coffee-infused cake layers, luscious caramel filling, and glossy chocolate topping make it a dessert that’s sure to impress.

Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes

Ingredients
Cake:

  • 3 eggs
  • Pinch of salt
  • 150 g (3/4 cup) sugar
  • 8 g (1 tablespoon) vanilla sugar
  • 80 ml (1/3 cup) oil
  • 100 ml (1/2 cup) milk
  • 1 tablespoon instant coffee
  • 180 g (1 1/2 cups) flour
  • 20 g (3 tablespoons) bitter cocoa powder
  • 15 g (1 tablespoon) baking powder

Caramel Filling:

  • 1 tablespoon sugar
  • 1 tablespoon bitter cocoa powder
  • 1 tablespoon cornstarch
  • 250 ml (1 cup) milk
  • 60 g (2 oz) dark chocolate
  • 1 teaspoon butter

Topping:

  • 60 g (2 oz) dark chocolate

Directions

Preheat the Oven:

  • Preheat your oven to 180°C (350°F).
  • Grease and line an 18×27 cm (7×10 inch) baking mold with parchment paper.

Prepare the Cake Batter:

  • In a large bowl, whisk 3 eggs with a pinch of salt until frothy.
  • Gradually add 150 g sugar and 8 g vanilla sugar, whisking until pale and fluffy.
  • Mix in 80 ml oil and 100 ml milk until combined.
  • Dissolve 1 tablespoon instant coffee in a small amount of hot water and add it to the mixture.
  • In a separate bowl, sift together 180 g flour, 20 g bitter cocoa powder, and 15 g baking powder. Gradually fold the dry ingredients into the wet mixture until well combined.

Bake the Cake:

  • Pour the batter into the prepared baking mold and smooth the top.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely in the mold.

Prepare the Caramel Filling:

  • In a saucepan, combine 1 tablespoon sugar, 1 tablespoon bitter cocoa powder, and 1 tablespoon cornstarch.
  • Gradually whisk in 250 ml milk to avoid lumps.
  • Cook over medium heat, stirring constantly, until thickened and boiling.
  • Remove from heat and stir in 60 g dark chocolate and 1 teaspoon butter until smooth.
  • Cool to room temperature, then refrigerate until needed.

Assemble the Cake:

  • Once the cake is cool, remove it from the mold and slice horizontally to create two layers.
  • Spread the caramel filling evenly over the bottom layer. Place the top layer back on.

Prepare the Topping:

  • Melt 60 g dark chocolate in a microwave-safe bowl or over a double boiler.
  • Spread the melted chocolate over the top of the cake, allowing it to drip down the sides decoratively.

Serve:

  • Let the topping set before slicing. Enjoy!

Serving Suggestions

  • Pair with a cup of hot coffee or espresso.
  • Serve with whipped cream or vanilla ice cream.
  • Sprinkle crushed nuts or cocoa powder on top for added texture.
  • Garnish with chocolate curls or coffee beans for an elegant finish.
  • Serve chilled for a firmer texture or at room temperature for a softer filling.

Cooking Tips

  • Use high-quality cocoa and chocolate for the best flavor.
  • Ensure the cake is completely cool before slicing to prevent crumbling.
  • Refrigerate the caramel filling until it thickens for easier spreading.
  • If the chocolate topping is too thick, add a teaspoon of oil for smoother consistency.
  • For a stronger coffee flavor, increase the amount of instant coffee.

Nutritional Benefits

  • Dark chocolate provides antioxidants and may improve mood.
  • Eggs and milk contribute protein and calcium.
  • Homemade caramel filling contains fewer additives than store-bought.

Dietary Information

  • Contains gluten, dairy, and eggs.
  • Not suitable for vegans or those with gluten allergies.

Nutritional Facts (Per Serving, Approximate for 10 servings)

  • Calories: 270
  • Protein: 5 g
  • Fat: 12 g
  • Carbohydrates: 36 g
  • Fiber: 2 g

Storage

  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze slices individually, wrapped tightly, for up to 3 months. Thaw overnight in the fridge.

Why You’ll Love This Recipe

  • The combination of coffee, chocolate, and caramel creates a sophisticated flavor profile.
  • Perfect for celebrations or as a treat for guests.
  • Simple ingredients and easy-to-follow steps.
  • The luscious caramel filling adds a decadent touch.

Conclusion
This Chocolate Coffee Cake with Caramel Filling is a delightful dessert that’s perfect for any occasion. Its rich flavors, moist texture, and creamy filling make it a memorable treat. Whether you’re sharing with loved ones or indulging yourself, this cake will leave you craving more!

Frequently Asked Questions

  1. Can I use instant espresso instead of coffee?
    Yes, instant espresso will give a stronger coffee flavor.
  2. Can I substitute the dark chocolate?
    You can use milk chocolate for a sweeter flavor, but the cake will be less intense.
  3. How do I store leftovers?
    Store in the fridge in an airtight container for up to 5 days.
  4. Can I make this cake gluten-free?
    Use gluten-free flour as a substitute, but the texture may vary.
  5. What can I use instead of caramel filling?
    You can substitute with Nutella, dulce de leche, or whipped cream.
  6. Can I double the recipe for a larger crowd?
    Yes, double the ingredients and use a larger baking pan.
  7. Can I skip the coffee?
    Yes, but the coffee enhances the chocolate flavor.
  8. Can I make this cake ahead of time?
    Yes, prepare the cake and filling a day in advance. Assemble before serving.
  9. What other toppings can I use?
    Try ganache, powdered sugar, or a chocolate drizzle.
  10. Can I use a different mold size?
    Yes, adjust baking time based on the thickness of the batter.