Chocolate Cake with Caramel (Printable Version)
# What You'll Need:
→ Salted Caramel
01 -
1 cup white sugar
02 -
5 tbsp softened unsalted butter
03 -
½ cup room temp heavy cream
04 -
1 tsp sea salt
05 -
1 tsp vanilla extract
→ Chocolate Cake
06 -
1 cup plain flour
07 -
1 cup white sugar
08 -
¼ cup plus 2 tbsp cocoa powder (unsweetened)
09 -
1 tsp baking soda
10 -
½ tsp salt
11 -
1 whole large egg
12 -
½ cup buttermilk
13 -
½ cup cooking oil
14 -
1 tsp vanilla extract
15 -
½ cup hot brewed coffee
→ Caramel Mousse
16 -
1 cup softened cream cheese
17 -
½ cup cooled caramel sauce
18 -
1 cup chilled heavy cream
19 -
1 tsp vanilla extract
→ Topping
20 -
⅓ cup caramel sauce
# Preparation Steps:
01 -
Melt sugar in a sturdy pan until it turns amber. Carefully mix in butter then cream. Stir salt and vanilla into the mix. Cool in fridge until thickened
02 -
Combine all dry stuff first, then add wet ingredients but leave coffee out. Mix thoroughly and lastly pour in the hot coffee. Cook in a paper-lined springform pan at 300°F for about 25-30 mins
03 -
Beat the cream with vanilla until it forms firm peaks. Mix cream cheese with caramel till smooth, then gently combine with the whipped cream
04 -
Layer the mousse on top of the cooled cake. Let it sit in the fridge for 6 hours or leave it overnight
05 -
Drizzle remaining caramel on top and spread it around evenly
# Additional Tips:
01 -
Store-bought caramel works too
02 -
Don't skip the coffee - it makes the chocolate taste better
03 -
Stays fresh in the fridge for 4 days
04 -
You can freeze it for up to a month