Mocha Caramel Coffee Cake
This mocha caramel coffee cake blends rich mocha coffee, velvety caramel, and soft cake layers into one irresistible dessert.
Ingredients
For the Cake:
- All-purpose flour: 2 cups
- Cocoa powder: ¼ cup
- Instant coffee or espresso: 2 tablespoons
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Granulated sugar: 1 cup
- Butter softened: ½ cup
- Eggs: 2
- Buttermilk: ¾ cup
- Vanilla extract: 1 teaspoon
For the Caramel Topping:
- Brown sugar: ½ cup
- Heavy cream: ½ cup
- Butter: 3 tablespoons
- Salt: ½ teaspoon
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, mix flour, cocoa powder, coffee, baking powder, and baking soda.
- Cream sugar and butter in a separate bowl. Beat in eggs, then add buttermilk and vanilla.
- Slowly mix in dry ingredients until smooth.
Prepare the Caramel:
- In a saucepan, combine brown sugar, cream, butter, and salt. Cook on medium heat, stirring constantly, until smooth.
Assemble the Cake:
- Pour half of the cake batter into the prepared pan. Drizzle with half of the caramel sauce.
- Add the remaining batter and drizzle the rest of the caramel on top.
Bake:
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool and Serve:
- Let the cake cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 8%
- Vitamin C: 2%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- For extra indulgence, top with whipped cream or a scoop of vanilla ice cream.
- Store in an airtight container for up to 3 days. The caramel topping becomes even more delightful the next day.