Chocolate Coffee Cake with Caramel Filling

Chocolate Coffee Cake with Caramel Filling

Ingredients
Cake:

• • 3 eggs
  • Pinch of salt
  • 150 g (3/4 cup) sugar

• • 8 g (1 tablespoon) vanilla sugar
  • 80 ml (1/3 cup) oil
  • 100 ml (1/2 cup) milk

• • 1 tablespoon instant coffee
  • 180 g (1 1/2 cups) flour
  • 20 g (3 tablespoons) bitter cocoa powder

• 15 g (1 tablespoon) baking powder

Caramel Filling:

• • 1 tablespoon sugar

• • 1 tablespoon bitter cocoa powder
  • 1 tablespoon cornstarch
  • 250 ml (1 cup) milk

• 60 g (2 oz) dark chocolate
• 1 teaspoon butter

Topping:

• 60 g (2 oz) dark chocolate

Directions

Preheat the Oven:

• Preheat your oven to 180°C (350°F).
• Grease and line an 18×27 cm (7×10 inch) baking mold with parchment paper.

Prepare the Cake Batter:

• • In a large bowl, whisk 3 eggs with a pinch of salt until frothy.
  • Gradually add 150 g sugar and 8 g vanilla sugar, whisking until pale and fluffy.
  • Mix in 80 ml oil and 100 ml milk until combined.

• Dissolve 1 tablespoon instant coffee in a small amount of hot water and add it to the mixture.
• In a separate bowl, sift together 180 g flour, 20 g bitter cocoa powder, and 15 g baking powder. Gradually fold the dry ingredients into the wet mixture until well combined.

Bake the Cake:

• • Pour the batter into the prepared baking mold and smooth the top.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely in the mold.

Prepare the Caramel Filling:

• • In a saucepan, combine 1 tablespoon sugar, 1 tablespoon bitter cocoa powder, and 1 tablespoon cornstarch.
  • Gradually whisk in 250 ml milk to avoid lumps.

• • Cook over medium heat, stirring constantly, until thickened and boiling.
  • Remove from heat and stir in 60 g dark chocolate and 1 teaspoon butter until smooth.
  • Cool to room temperature, then refrigerate until needed.

Assemble the Cake:

• • Once the cake is cool, remove it from the mold and slice horizontally to create two layers.
  • Spread the caramel filling evenly over the bottom layer. Place the top layer back on.

Prepare the Topping:

• • Melt 60 g dark chocolate in a microwave-safe bowl or over a double boiler.
  • Spread the melted chocolate over the top of the cake, allowing it to drip down the sides decoratively.

Serve:

• Let the topping set before slicing. Enjoy!

Serving Suggestions

• • Pair with a cup of hot coffee or espresso.
  • Serve with whipped cream or vanilla ice cream.
  • Sprinkle crushed nuts or cocoa powder on top for added texture.

• Garnish with chocolate curls or coffee beans for an elegant finish.
• Serve chilled for a firmer texture or at room temperature for a softer filling.

Cooking Tips

• • Use high-quality cocoa and chocolate for the best flavor.
  • Ensure the cake is completely cool before slicing to prevent crumbling.
  • Refrigerate the caramel filling until it thickens for easier spreading.

• If the chocolate topping is too thick, add a teaspoon of oil for smoother consistency.
• For a stronger coffee flavor, increase the amount of instant coffee.

Nutritional Benefits

• Dark chocolate provides antioxidants and may improve mood.
• Eggs and milk contribute protein and calcium.
• Homemade caramel filling contains fewer additives than store-bought.