Chocolate Coffee Cake with Caramel Filling
Ingredients:
Cake:
3 eggs
Pinch of salt
150 g sugar
8 g vanilla sugar
80 ml oil
100 ml milk
1 tablespoon instant coffee
180 g flour
20 g bitter cocoa
15 g baking powder
Caramel Filling:
1 tablespoon sugar
1 tablespoon bitter cocoa
1 tablespoon cornstarch
250 ml milk
60 g dark chocolate
1 teaspoon butter
Topping:
60 g dark chocolate
Directions:
Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and line an 18×27 cm baking mold with parchment paper.
Prepare the Cake Batter:
In a large bowl, whisk together 3 eggs with a pinch of salt until frothy.
Gradually add 150 g sugar and 8 g vanilla sugar, whisking until the mixture is pale and fluffy.
Add 80 ml oil and 100 ml milk, and mix well.
Dissolve 1 tablespoon of instant coffee in a small amount of hot water and add it to the mixture.
In a separate bowl, sift together 180 g flour, 20 g bitter cocoa, and 15 g baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Bake the Cake:
Pour the batter into the prepared baking mold and smooth the top.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool completely in the mold.
Prepare the Caramel Filling:
In a saucepan, combine 1 tablespoon sugar, 1 tablespoon bitter cocoa, and 1 tablespoon cornstarch.
Gradually add 250 ml milk, whisking constantly to avoid lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat and add 60 g dark chocolate and 1 teaspoon butter, stirring until the chocolate is melted and the mixture is smooth.
Let the caramel filling cool to room temperature, then refrigerate until ready to use.
Assemble the Cake:
Once the cake is completely cool, remove it from the mold. Slice it horizontally to create two layers.
Spread the caramel filling evenly over the bottom layer and place the top layer back on.
Prepare the Topping:
Melt 60 g dark chocolate in a microwave-safe bowl or over a double boiler.
Spread the melted chocolate over the top of the cake, allowing it to drip down the sides for a decorative effect.
Serve:
Allow the topping to set before slicing and serving. Enjoy your rich and decadent Chocolate Coffee Cake with Caramel Filling!
Serving Suggestions:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a cup of coffee or tea for an indulgent afternoon treat.