Indulgent Coffee Cake (Print Version)

# Ingredients:

→ Cake

01 - 3/4 cup caramel topping meant for ice cream
02 - 1/4 teaspoon nutmeg, ground fresh
03 - 1/2 teaspoon table salt
04 - 1/2 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 2 tablespoons cornstarch
07 - 2 cups flour (all-purpose)
08 - 1 teaspoon vanilla flavoring
09 - 2 eggs, large
10 - 1 cup packed brown sugar
11 - 1/2 cup butter, at room temperature
12 - 4 teaspoons coffee powder, instant
13 - 1 cup of buttermilk

→ Frosting

14 - 3/4 cup semisweet chocolate chips that have been melted
15 - 1/4 cup powdered sugar
16 - 1/2 cup butter, softened up
17 - 1/4 cup water that’s hot and boiling
18 - 2 teaspoons quick coffee granules
19 - 1 tablespoon cocoa powder used for baking

# Instructions:

01 - Heat up the buttermilk and stir in the instant coffee until it dissolves.
02 - Beat the butter and sugar until creamy. Toss in eggs and vanilla, then add dry stuff in turns with the coffee-flavored buttermilk.
03 - Dump batter into a 13x9 pan. Bake at 350°F for 20–25 minutes. Poke some holes here and there, then drizzle caramel over.
04 - Stir cocoa and instant coffee into boiling water. Then whip butter with sugar, adding in melted chocolate and coffee mix at the end.
05 - Slather the frosting over the cooled-off cake evenly.

# Notes:

01 - Don’t frost until the cake has had time to cool all the way.
02 - Leave about 2 inches between the holes when poking.
03 - Let the caramel completely soak into the cake.

Back