Mocha & Salted Caramel Cake

My Dad is the handyman of the house, the perpetual tinkerer, the consummate engineer. If there’s anything broken, chances are he can fix it. (Otherwise, it’s probably not worth fixing.) He’s a very hands-on kind of guy, and since I’ve long since tossed aside any engineering ambitions, I feel that that’s a trait I’ve inherited from him in my baking.

Mocha & Salted Caramel Cake

Having recently made a chocolate cake with peanut butter icing to great success, I simply tinkered with the recipe. By swapping out the water with strong coffee, I now have a mocha cake, which I thought would go great with my salted caramel buttercream icing. Think of it as a Starbucks frappuccino in cake form.

I have to admit that the picture is of a tiny 5-inch cake (half the recipe) because I know we’ll be pigging out at a Father’s Day dinner and completely forget about saving room for dessert. But the recipe I”m giving you below is for a regular 7-inch cake (for people who do remember to save room for dessert).

 

INGREDIENTS

For the cake:

  • 1/4 cup vegetable oil
  • 200g caster sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp coffee oil (opt.)
  • 1/2 cup milk
  • 30g unsweetened cocoa powder
  • 135g all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup hot strong coffee

For the icing:

DIRECTIONS

Step 1: Preheat your oven to 175°C (350°F). Grease and line two 7-inch round cake tins.

Step 2: Mix together the first seven ingredients until well combined. Then, sift in the cocoa, flour, baking powder and baking soda and stir in. Finally, pour in the hot coffee and stir to finish your batter. Divide the batter evenly between the two tins and bake for 35 minutes. Cool before icing.

Step 3: Make up the icing according to the recipe except halved. Don’t forget to save the excess salted caramel sauce for decoration.

Step 4: To assemble the cake, put one layer on your serving board, spread half the salted caramel icing on it. Then add the second layer on top, and spread the remaining icing over. Decorate with chocolate shavings and drizzles of salted caramel icing.

 

 

 



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