Mocha Caramel Cake

Mocha Caramel Cake!

         How can you go wrong with chocolate, caramel, and coffee???!!! This delicious cake was inspired by all three of those flavors, at the request of a good family friend, who asked me to create something based around their favorite flavors. I decided to twist things up and adapt my classic chocolate cake to create this perfect combo of flavors…enjoy!

You’ll need:

1 1/2 cups organic brown sugar

1 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Flour

1/2 cup almond flour

2 tsp xanthan gum

1 cup  cocoa powder

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Kerrygold Butter, melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

3 tbsp natural caramel syrup

1/2 cup dark chocolate chips

1 cup strong hot coffee

 

Preheat the oven to 350°F.  Prepare a 13×9 pan by greasing.

 

In a medium bowl, combine the brown sugar, flours, cocoa, baking powder, baking soda, and salt.

 

In a separate bowl, whip together the butter, eggs, buttermilk, caramel, and vanilla.

 

Then, slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate chips.

 

Add hot coffee to the batter and mix well, until the batter is thin.  Then pour evenly into the prepared pan and bake for about 25–30 minutes or until a toothpick comes out clean.

 

Once the cakes have finished baking allow them to completely cool before frosting!

 

Espresso Butter Cream Frosting

 

1 1/2 cups Kerrygold Salted Butter

3 cups powdered sugar

2 tsp instant espresso

1 tsp vanilla extract

heavy whipping cream, as needed

 

First, dissolve espresso powder in a small amount of cream, then set aside until needed.

 

In a large bowl, whip the butter with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, then add in the espresso cream and vanilla.

 

To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition and alternate with the heavy cream if needed to thin your frosting.

 

Spread the frosting over the top of the cooled cake. Drizzle generously with caramel sauce then cut, serve, and enjoy this incredible Mocha Caramel Cake!

mocha caramel cake gluten-free delectably different kitchen


Mocha Caramel Cake

Mocha Caramel Cake

Ingredients

    Mocha Caramel Cake:
  • 1 1/2 cups organic brown sugar
  • 1 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
  • 1/2 cup almond flour
  • 2 tsp xanthan gum
  • 1 cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1/2 cup Kerrygold Butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 3 tbsp natural caramel syrup
  • 1/2 cup dark chocolate chips
  • 1 cup strong hot coffee
    Espresso Butter Cream Frosting:
  • 1 1/2 cups Kerrygold Salted Butter
  • 3 cups powdered sugar
  • 2 tsp instant espresso
  • 1 tsp vanilla extract
  • heavy whipping cream, as needed

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Grease a 13x9 pan.
  2. In a medium bowl, combine the brown sugar, flours, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, whip together the butter, eggs, buttermilk, caramel, and vanilla.
  4. Slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.
  5. Fold in the chocolate chips.
  6. Add hot coffee to the batter and mix well, until the batter is thin.
  7. Pour evenly into the prepared pan and bake for about 25–30 minutes or until a toothpick comes out clean.
  8. Once the cakes have finished baking allow them to completely cool before frosting.
    For the Frosting:
  1. Dissolve espresso powder in a small amount of cream, then set aside until needed.
  2. In a large bowl, whip the butter with an electric mixer until light and fluffy.
  3. Whip in one cup of powdered sugar, then add in the espresso cream and vanilla.
  4. To finish, whip in the remaining two cups of powdered sugar, one cup at a time. Beat well between each addition and alternate with the heavy cream if needed.
  5. Spread the frosting over the top of the cooled cake.
  6. Drizzle generously with caramel sauce then cut, serve, and enjoy this incredible Mocha Caramel Cake!
http://delectablydifferentkitchen.com/2016/07/mocha-caramel-cake/

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