Chocolate Coffee Cake with Caramel Filling
Ingredients
Cake:
- 3 eggs
- Pinch of salt
- 150 g (3/4 cup) sugar
- 8 g (1 tablespoon) vanilla sugar
- 80 ml (1/3 cup) oil
- 100 ml (1/2 cup) milk
- 1 tablespoon instant coffee
- 180 g (1 1/2 cups) flour
- 20 g (3 tablespoons) bitter cocoa powder
- 15 g (1 tablespoon) baking powder
Caramel Filling:
- 1 tablespoon sugar
- 1 tablespoon bitter cocoa powder
- 1 tablespoon cornstarch
- 250 ml (1 cup) milk
- 60 g (2 oz) dark chocolate
- 1 teaspoon butter
Topping:
- 60 g (2 oz) dark chocolate
Directions
Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Grease and line an 18×27 cm (7×10 inch) baking mold with parchment paper.
Prepare the Cake Batter:
- In a large bowl, whisk 3 eggs with a pinch of salt until frothy.
- Gradually add 150 g sugar and 8 g vanilla sugar, whisking until pale and fluffy.
- Mix in 80 ml oil and 100 ml milk until combined.
- Dissolve 1 tablespoon 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 powder, and 15 g baking powder. Gradually fold the dry ingredients into the wet mixture until well combined.
Bake the Cake:
- Pour the batter into the prepared baking mold and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the mold.
Prepare the Caramel Filling:
- In a saucepan, combine 1 tablespoon sugar, 1 tablespoon bitter cocoa powder, and 1 tablespoon cornstarch.
- Gradually whisk in 250 ml milk to avoid lumps.
- Cook over medium heat, stirring constantly, until thickened and boiling.
- Remove from heat and stir in 60 g dark chocolate and 1 teaspoon butter until smooth.
- Cool to room temperature, then refrigerate until needed.
Assemble the Cake:
- Once the cake is cool, remove it from the mold and slice horizontally to create two layers.
- Spread the caramel filling evenly over the bottom layer. 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 decoratively.
Serve:
- Let the topping set before slicing. Enjoy!
Serving Suggestions
- Pair with a cup of hot coffee or espresso.
- Serve with whipped cream or vanilla ice cream.
- Sprinkle crushed nuts or cocoa powder on top for added texture.
- Garnish with chocolate curls or coffee beans for an elegant finish.
- Serve chilled for a firmer texture or at room temperature for a softer filling.
Cooking Tips
- Use high-quality cocoa and chocolate for the best flavor.
- Ensure the cake is completely cool before slicing to prevent crumbling.
- Refrigerate the caramel filling until it thickens for easier spreading.
- If the chocolate topping is too thick, add a teaspoon of oil for smoother consistency.
- For a stronger coffee flavor, increase the amount of instant coffee.
Nutritional Benefits
- Dark chocolate provides antioxidants and may improve mood.
- Eggs and milk contribute protein and calcium.
- Homemade caramel filling contains fewer additives than store-bought.