Chocolate Caramel Cake (Printable Version)
Moist cake paired with velvety caramel mousse and caramel drizzle. It’s a fancy treat for parties or get-togethers.
# What You'll Need:
01 -
1 cup white sugar.
02 -
5 tablespoons soft unsalted butter.
03 -
1/2 cup heavy cream at room temp.
04 -
1 teaspoon fine sea salt.
05 -
1 teaspoon pure vanilla.
06 -
1 cup regular flour.
07 -
1 cup white sugar.
08 -
6 tablespoons cocoa powder (unsweetened).
09 -
1 teaspoon baking soda.
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1/2 teaspoon fine salt.
11 -
1 large egg.
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1/2 cup tangy buttermilk.
13 -
1/2 cup oil (vegetable).
14 -
1 teaspoon pure vanilla.
15 -
1/2 cup hot brewed coffee.
16 -
1 cup softened cream cheese.
17 -
1/2 cup thick salted caramel sauce.
18 -
1 cup chilled heavy whipping cream.
19 -
1 teaspoon pure vanilla.
20 -
1/3 cup salted caramel for drizzling on top.
# Steps to Follow:
01 -
Melt the sugar, carefully stir in butter and cream. Mix in salt and vanilla, then let it cool until thickened.
02 -
Mix together the dry stuff, then add everything wet except coffee. Stir the coffee in last. Bake for 25-30 minutes at 300°F.
03 -
Whisk cream with vanilla until fluffy. Blend cream cheese with caramel sauce, then gently mix in the whipped cream.
04 -
Spread the mousse evenly over the cooled cake. Pop it in the fridge for at least 6 hours, or overnight for best results.
05 -
Drizzle the remaining caramel sauce over the chilled cake before you serve.
# Additional Notes:
01 -
Pre-made caramel works too.
02 -
Coffee makes the chocolate taste deeper.
03 -
Stays fresh for 4 days in the fridge.