Christmas Eve came around and I had a gnarly baking itch to satisfy. Epic Caramel Mocha Cake was the answer. Cookies simply did not cut it.
Though this is part of my off-the-hip series, this is not exactly a simple recipe. There are four different components working in harmony to make the masterpiece that is the caramel mocha cake. Of course there are ways that one could make it even MORE over the top…but I’ll leave that up to your imagination. If you get frisky and create an upgrade, I’d love to hear from you!
Without further ado…I present the recipe for Epic Caramel Mocha Cake:
Caramel Mocha Cake
Mise en Plas
|Cafe Latte Frosting:
- Stir the sugar and water together in a medium saucepan.
- Tap the cream of tartar against the side of the pan.
- Bring to a low boil. There should be 4-8 Columns of tiny bubbles. Cover with a lid so the steam can wash down the sides.ware the lid on for most of the cooking time.
- When it is amber colored remove it from the heat. Let it cool until to 150° or so.
- Meanwhile, heat the cream until it just comes to a boil. Keep warm.
- Fold the warm cream and butter.
- Stir and fold until dairy and sugar are one. This will take a while.
- Fold the nuts in at the end.
- Hold it at room temperature until you build the cake.
Make the Cake
- Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Beat the eggs well in a separate bowl.
- Add the eggs, milk, and butter to the dry ingredients.
- Beat it all together with a mixer until smooth and pours like a ribbon off the beaters or spatula. make sure you scrape down the sides of the bowl several times.
- Divide the batter into 3-4 cake pans that have been buttered and floured.
- Bake at 350°F for about25 minutes,or until a toothpick inserted into the middle comes out clean.
- Allow to fully cool before frosting.
Make the Frosting
- A note on sugar: To make, grind a cup of sugar down in a food processor until much finer, but not powdery.
- Beat the superfine sugar, cream cheese, and butter together until light and fluffy. This will take at least a few minutes.
- Next, add most of the powdered sugar. Beat until well integrated.
- Add the shot of espresso. Beat to combine.
- Adjust the consistency of the frosting. Add more powdered sugar it too moist. Add a few drops of water if too dry. Beat until it is just right.
Make the Ganache
the cream to just a simmer.
- Meanwhile, break the chocolate into chunks.
- Drop in the hot cream. Let it sit for a few minutes to melt.
- Beat until fully melted.
A note on qanache: it is amazingly versatile. Use as a chocolate coating. Beat after chilling to make frosting or filling. Chill and use as a truffle filling.
Building the Cake:
- Level off the cake layers with a serrated knife. opt: Reserve scraps for cake pops.
- Spread a layer of nutty caramel between each layer of cake.
- Cover the cake in a thin layer Of frosting. Allow to dry.
- Spread a thicker layer of frosting over the first, focusing on the sides.
- Spoon slightly warm ganache over the center of the cake.
- Cover it. Work from the center out.
- Spoon a little at the edges go that it drips down the side.
- Smooth with a hot water could metal spatula.
- Refrigate to set. 10. Finish with any desired piping or decoraton.
- Keep covered in the fridge. Allow slices to come to room temperature before serving.>/li>
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