Caramel Mochaccino Cake

This rich and decadent chocolate cake with espresso buttercream and caramel glaze combines all the flavours of your favourite coffee splurge. 

Caramel Mochaccino Cake | Christina With Caramel

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.

Caramel Mochaccino Cake

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

  • Servings: 12
  • Time: 1 hour
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INGREDIENTS

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

Coffee Buttercream

  • 1/3 cup butter, softened
  • 1 and 1/2 cups icing sugar, sifted
  • 2-3 tablespoons fresh brewed espresso or dark roast coffee

Caramel

DIRECTIONS

  1. Preheat oven to 350°. Grease and flour a bundt pan.
  2. 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.
  3. 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.
  4. 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.
  5. Cool on a wire rack for 10-15 minutes, then turn out and let cool completely.
  6. 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.
  7. Once the cake is completely cool, cut horizontally into two layers. Frost the bottom layer generously and gently replace the top layer.
  8. Drizzle with caramel and serve.

Caramel Mochaccino Cake

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