Moist Chocolate Cake with Caramel Cream
An ultra-moist chocolate cake made with boiling coffee and cocoa, finished with fluffy cream cheese topping and glossy homemade caramel drizzle. Perfect for celebrations or everyday indulgence.
Equipment
- 1 Mixing bowls
- 1 | Whisk |
- 1 | Sifter |
- 1 | Round cake pan | 9-inch
- 1 | Saucepan | for caramel
- 1 | Oven mitts |
- 1 | Spatula |
Ingredients
- 2 | cups | cake flour |
- ¾ | cup | cocoa powder | preferably Cadbury
- 1½ | cups | granulated sugar |
- 2 | tsp | baking powder |
- 1 | tsp | baking soda |
- ½ | tsp | salt |
- 2 | | large eggs |
- 1 | cup | buttermilk |
- ½ | cup | vegetable oil |
- 2 | tsp | vanilla extract |
- 1 | cup | boiling coffee |
- 1 | cup | granulated sugar | for caramel
- 6 | tbsp | unsalted butter | for caramel
- ½ | cup | heavy cream | for caramel
- 8 | oz | cream cheese | softened
- ½ | cup | powdered sugar |
- 1 | tsp | vanilla extract | for cream
Instructions
- Preheat oven to 140°C and grease a 9-inch round cake pan.
- Sift cake flour, cocoa, sugar, baking powder, baking soda, and salt into a large bowl.
- Whisk eggs, buttermilk, oil, and vanilla in a separate bowl until smooth.
- Add wet ingredients to dry and mix until just combined.
- Pour in boiling coffee while whisking until the batter is glossy and thin.
- Pour batter into prepared pan and bake 40-45 minutes until a toothpick tests clean.
- For caramel: melt sugar until amber, stir in butter, then carefully add cream and cook until smooth.
- Beat cream cheese, powdered sugar, and vanilla until fluffy; spread over cooled cake.
- Drizzle warm caramel over the cream topping and serve.
Notes
Store covered in the refrigerator up to 4 days.
Bring slices to room temperature before serving for best texture.
Freeze unfrosted cake up to 2 months, well wrapped.
Use instant coffee if fresh brewed is unavailable.
Bring slices to room temperature before serving for best texture.
Freeze unfrosted cake up to 2 months, well wrapped.
Use instant coffee if fresh brewed is unavailable.