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