Thursday, June 18, 2015

Mocha Cake with Caramel Icing




This is the perfect combination of Coffee, chocolate and Caramel in one simple recipe!
Easy, delicious and budget friendly, it’s a great cake for any special occasion or any other day! Enjoy!

Ingredients:
  • 1 C All Purpose Flour
  • 1 oz. (28 g) Unsweetened Chocolate (100% Cacao)
  • ½ C Granulated Sugar
  • 2 T Unsalted Butter
  • ½ C Milk
  • 1 Large Egg
  • 1 T Instant Espresso Powder
  • ½ Tsp Baking Powder
  • ½  Tsp Baking Soda
  • ¼ Tsp Salt


Ingredients for the Icing:
  • 2 C Powdered Sugar
  • 2 oz. Unsalted Butter (4 T = ¼ C =56 g)
  • 8 oz. Cream Cheese (226 g)
  • 7 oz . La Lechera Dulce de Leche/Caramel (½ C = 190 g)
  • 1 Tsp Vanilla Extract


To Decorate:
  • ¼ - ½ C Chocolate Covered Coffee Beans/ Small Chocolate Candies


Preheat the Oven to 350ºF (180ºC)

Grease and flour your pan. I’m using a 6 x 2 in Round Pan

To make the Cake:
In a bowl combine the flour with the salt, baking powder, baking soda and sugar, stir well and set aside for a minute.

Chop the unsweetened chocolate into small pieces and place them in a bowl, add in the butter and place them in the microwave for one minute so they can melt together. Stir and set aside for a minute.

In a large bowl, combine the milk with the espresso powder, stir for one minute just to make sure the coffee is well dissolved, and then add in the egg,  whisk until the egg is well incorporated with the rest of the ingredients.

Sift the flour mixture onto the milk mixture, stir together until combined, do not over mix. Add in the the melted chocolate, and stir again until combined.  Pour the batter into your prepared pan, and bake at 350ºF for about 30-35 minutes or until the cake is well cooked.

Let the cake cool completely before decorating it.

To make the Icing:
In an electric mixer  on high speed beat the cream cheese with the butter for about 2 minutes or until everything is well combined into a creamy paste. Scrape down the sides of the bowl and add in the vanilla and the Dulce de leche/caramel,   continue to mix on high speed for 2 more minutes until well combined.   Scrape down the sides of the bowl,  add in half the powdered sugar, and beat for 20 seconds, add in the rest of the sugar and  set the speed to high and continue to mix for another 2 more minutes on high speed until you get a fluffy and creamy icing.


Once the cake is cold and the icing is done.
Cut the cake in half horizontally, you will end up with two layers. Using a knife flatten  up the top layer.  

Spread the surface of the bottom layer with some of the icing, make the icing layer about ¼ - ½ inch thick. then place the top layer over the icing on the bottom layer.

Now cover the whole cake with the icing.  Place the leftover icing in a piping bag and decorate the cake any way you want.


Decorate with the Chocolate covered Coffee Beans or chocolate candy. Enjoy!

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