This rich and decadent chocolate cake with espresso buttercream and caramel glaze combines all the flavours of your favourite coffee splurge.
I had a hard time coming up with a name for this moist and decadent chocolate bundt cake. Mutant Oreo cake? Humongous whoppie pie? Nope, although both of those would obviously be delicious. Mocha-choca-lata-frappa-supa-dupa-caramello cake? A+ for descriptiveness, but doesn’t exactly roll off the tongue. Sounds more like song lyrics than a clever name for an indulgent dessert. So Caramel Glazed Mochaccino Cake it became. A cake by any other name, is just as delicious.
The bittersweet chocolate, cocoa and coffee combine for a rich, moist cake with a soft texture and real depth of flavour. A luscious layer of delicately flavoured coffee buttercream and a generous drizzle of caramel finish it all off. This truly is a special cake that is super easy to make, and even easier to enjoy! Now, if only it had the caffeine kick of a Caramel Mochaccino.
Caramel Mochaccino Cake
- 2 squares bittersweet chocolate, coarsely chopped
- 3/4 cup vegetable or canola oil
- 1 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1/2 cup cocoa powder, sifted
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup fresh brewed espresso or dark roast coffee
- 1 cup buttermilk
- 1/3 cup butter, softened
- 1 and 1/2 cups icing sugar, sifted
- 2-3 tablespoons fresh brewed espresso or dark roast coffee
- find my recipe here (just omit the salt)
- Preheat oven to 350°. Grease and flour a bundt pan.
- Melt the chocolate over low heat in a small saucepan, stirring often. Remove from heat and let cool slightly. Whisk in the oil and sugar until smooth, then beat in the egg.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Add in the melted chocolate mixture, espresso or coffee, and buttermilk and mix gently just until combined.
- Pour the batter into the prepared bundt pan and bake 45-50 minutes, or just until a toothpick inserted in the middle comes out almost clean.
- Cool on a wire rack for 10-15 minutes, then turn out and let cool completely.
- While the cake is cooling, make the coffee buttercream. Beat the butter until smooth and fluffy. Slowly add in the icing sugar, beating well. Add in the espresso or coffee, a few drops at a time, until desired consistency and flavour is reached.
- Once the cake is completely cool, cut horizontally into two layers. Frost the bottom layer generously and gently replace the top layer.
- Drizzle with caramel and serve.