CARAMEL COFFEE LAYER CAKE SLICE

 

INGREDIENTS

Chocolate Coffee Cake Layers

1¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 tsp baking powder

1½ tsp baking soda

¼ tsp salt

1½ cups granulated sugar

½ cup vegetable oil

2 large eggs

1 cup buttermilk

1 tsp vanilla extract

½ cup strong brewed coffee (cooled)

Caramel Coffee Cream Filling

1 cup mascarpone or cream cheese

½ cup dulce de leche or thick caramel sauce

2 tbsp instant coffee dissolved in 1 tbsp hot water

¾ cup cold heavy cream

⅓ cup powdered sugar

Salted Caramel Drip

½ cup sugar

2 tbsp water

¼ cup heavy cream

2 tbsp unsalted butter

½ tsp sea salt

Topping

Whipped caramel frosting swirl

Coffee beans or chocolate-coated espresso beans

Crushed cookies or cake crumbs

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INSTRUCTIONS

1. Bake Cake Layers
Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.
In a bowl, mix flour, cocoa, baking powder, soda, and salt.
In another bowl, whisk sugar, oil, eggs, vanilla, and buttermilk. Add coffee and mix.
Gradually add dry ingredients and whisk until smooth.
Divide into pans and bake for 25–30 mins. Cool completely.

2. Make Caramel Coffee Cream
Whip heavy cream and powdered sugar to soft peaks.
In another bowl, beat mascarpone, dulce de leche, and dissolved coffee.
Fold whipped cream into caramel mix until fluffy. Chill 20 mins.

3. Caramel Drip
In a pan, melt sugar and water until amber. Remove from heat. Add cream, butter, and salt. Stir until smooth. Cool before using.

4. Assemble Cake
Layer cake with caramel coffee cream between each layer.
Chill for 30 minutes to firm up.

5. Finish
Pour caramel drip over the top. Decorate with piped cream, coffee beans, and cookie crumbs.