Decadent Gooey Coffee Caramel Cake

Instructions

Step 1: Prepare the Coffee Chocolate Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper circles.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix on low speed with an electric mixer until just combined. Do not overmix.
5. Carefully stir in the hot strong brewed coffee until the batter is smooth. The batter will be thin.
6. Divide the batter evenly among the three prepared cake pans.
7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out with moist crumbs attached.
8. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Step 2: Make the Homemade Caramel Sauce

1. In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten all the sugar.
2. Cook over medium-high heat without stirring. Swirl the pan occasionally to ensure even cooking.
3. Watch carefully as the sugar mixture will begin to bubble and then turn amber. Continue cooking until it reaches a deep amber color. This can happen quickly, so do not walk away.
4. Once the desired color is achieved, immediately remove the pan from the heat. Carefully and slowly pour in the warmed heavy cream while constantly whisking. The mixture will bubble up vigorously.
5. Add the cubed butter and salt, whisking until the butter is fully melted and incorporated.
6. Stir in the vanilla extract.
7. Pour the caramel into a heatproof jar or bowl and let it cool completely to room temperature. It will thicken as it cools.

Step 3: Prepare the Coffee Buttercream Frosting

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and pale, about 2-3 minutes.
2. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
3. Add the cooled strong brewed coffee (or dissolved espresso powder), vanilla extract, and pinch of salt. Beat on medium-high speed until the frosting is light, fluffy, and smooth, about 3-5 minutes. If it’s too thick, add a tiny bit more coffee; if too thin, add a bit more powdered sugar.

Step 4: Assemble and Decorate the Cake

1. Once the cake layers are completely cool, use a serrated knife to level the tops if necessary, creating flat surfaces.
2. Place one cake layer on your serving plate or cake stand. Spread about ½ cup of coffee buttercream evenly over the top.
3. Pipe a dam of buttercream around the edge of the first layer. This will hold the caramel filling in place.
4. Pour about ½ cup of the cooled caramel sauce inside the buttercream dam, spreading it gently.
5. Place the second cake layer on top and repeat the buttercream and caramel filling steps.
6. Place the third cake layer on top.
7. Apply a thin crumb coat of coffee buttercream all over the cake to seal in any loose crumbs. Refrigerate for 15-20 minutes to set the crumb coat.
8. Once the crumb coat is set, apply a final, thicker layer of coffee buttercream to the top and sides of the cake, smoothing it with an offset spatula or bench scraper.
9. Warm the remaining caramel sauce slightly if it’s too thick to drizzle ( microwave for 10-15 seconds).
10. Carefully spoon or pipe the caramel sauce over the top edge of the cake, allowing it to drip down the sides for that decadent gooey effect.
11. Decorate the top of the cake with chocolate chips or chocolate shavings.
12. Refrigerate the cake for at least 30 minutes before slicing and serving to allow the frosting and caramel to set.

Cooking Tips and Variations

• High-Quality Ingredients: Always use good quality cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give a darker color and milder chocolate taste.
• Don’t Overmix: When making the cake batter, mix just until the ingredients are combined. Overmixing can develop the gluten too much, leading to a tough cake.
• Hot Coffee for Cake: The hot coffee in the cake batter not only enhances the chocolate flavor but also helps to bloom the cocoa powder and create a tender, moist crumb.
• Caramel Caution: When making caramel, do not walk away from the stove. Sugar can go from perfect to burnt in a matter of seconds. Have all your ingredients measured and ready to go.
• Warmed Cream for Caramel: Adding warmed heavy cream to the hot sugar helps prevent the caramel from seizing up as much.
• Cool Cake Layers: Ensure your cake layers are completely cool before frosting and assembling. Warm cakes will melt the frosting and cause a messy collapse.
• Leveling Cakes: For a professional-looking cake, use a serrated knife or a cake leveler to trim any domed tops from your cake layers.
• Room Temperature Butter for Buttercream: Softened, but not melted, butter is crucial for a smooth, creamy buttercream.
• Coffee Strength: Adjust the strength of the coffee in your buttercream to your preference. You can use espresso powder for a more intense coffee flavor.
• Salted Caramel Variation: Increase the amount of salt in the caramel sauce to ¾ to 1 teaspoon for a more pronounced salted caramel flavor.
• Nutty Addition: Toast and finely chop some pecans or walnuts and sprinkle them between the caramel layers for added crunch.
• Chocolate Ganache Drizzle: Instead of caramel, you could drizzle a dark chocolate ganache over the top for an even more intense chocolate experience.
• Espresso Powder in Cake: For an even deeper coffee flavor in the cake, you can add 1-2 teaspoons of espresso powder to the dry ingredients.

Storage and Reheating

Storage: This Decadent Gooey Coffee Caramel Cake is best stored in an airtight container at room temperature for up to 2 days. If you need to store it longer, or if your kitchen is particularly warm, it can be refrigerated for up to 5 days. When refrigerating, ensure it’s well-covered to prevent drying out and absorbing other odors from the fridge.

Reheating: If the cake has been refrigerated, it’s highly recommended to bring it back to room temperature before serving. This allows the cake layers to soften, the caramel to become gooey again, and the buttercream to achieve its ideal creamy texture. Simply remove the cake from the refrigerator 1-2 hours before you plan to serve it. Do not microwave individual slices, as this can melt the frosting and caramel too quickly and unevenly.

Frequently Asked Questions

What kind of coffee should I use for this cake?

For the cake layers and buttercream, a strong brewed coffee is ideal. You can use your favorite dark roast or espresso blend. If you don’t have brewed coffee, you can dissolve instant espresso powder in hot water to create a concentrated coffee liquid. The stronger the coffee, the more pronounced the flavor will be in the finished cake.

Can I make the caramel sauce in advance?

Yes, absolutely! The homemade caramel sauce can be made up to a week in advance. Store it in an airtight container in the refrigerator. When you’re ready to use it, you may need to warm it gently in a saucepan over low heat or in the microwave for short bursts (stirring frequently) until it reaches a pourable consistency. Be careful not to overheat it.

My cake layers came out dry. What went wrong?

Dry cake layers are typically a result of overbaking. Ovens can vary, so always keep an eye on your cakes towards the end of the baking time. Start checking for doneness a few minutes before the recipe suggests. A wooden skewer or toothpick inserted into the center of the cake should come out with moist crumbs, not wet batter, and not completely clean (which indicates it’s likely overbaked).

Can I freeze this cake?

Yes, you can freeze individual cake layers or the assembled cake. To freeze layers, wrap each cooled layer tightly in plastic wrap, then in foil. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before frosting. To freeze an assembled cake, first, freeze it uncovered until the frosting is firm (about 1-2 hours), then wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight, then bring to room temperature before serving.