Choco Cake with Caramel (Print Version)
# Ingredients:
→ Salted Caramel
01 -
1 cup white sugar
02 -
5 tbsp unsalted butter, softened
03 -
½ cup heavy cream, not cold
04 -
1 tsp sea salt
05 -
1 tsp vanilla flavor
→ Chocolate Cake
06 -
1 cup regular flour
07 -
1 cup white sugar
08 -
¼ cup plus 2 tbsp cocoa powder, unsweetened
09 -
1 tsp baking soda
10 -
½ tsp salt
11 -
1 big egg
12 -
½ cup buttermilk
13 -
½ cup cooking oil
14 -
1 tsp vanilla flavor
15 -
½ cup fresh hot coffee
→ Caramel Mousse
16 -
1 cup cream cheese, softened
17 -
½ cup cooled salted caramel mix
18 -
1 cup cold heavy cream
19 -
1 tsp vanilla flavor
→ Topping
20 -
⅓ cup salted caramel mix
# Instructions:
01 -
Melt sugar in a sturdy pot till brown and liquid. Carefully put in butter then cream, mix in salt and vanilla. Cool in fridge till it gets thick
02 -
Combine dry stuff first, add wet items except coffee. Blend well, then stir coffee in. Cook in paper-lined springform at 300°F about 25-30 mins
03 -
Beat cold cream with vanilla till firm peaks show up. Mix cream cheese with caramel till smooth, then gently fold whipped cream in
04 -
Put mousse on top of cool cake. Leave in fridge all night or at least 6 hours to firm up
05 -
Pour leftover caramel on the firm cake, making sure it covers the top evenly
# Notes:
01 -
Store-bought caramel works too
02 -
Don't skip the coffee, it makes chocolate taste better
03 -
Stays good in the fridge for 4 days
04 -
You can freeze it up to a month