COFFEE CARAMEL CAKE WITH CHOCOLATE GANACHE

INGREDIENTS

For Coffee Cake Layers:

  • 1/3 cup (75g) unsalted butter, softened at room temperature
  • 2 1/4 cups (450g) white granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons (8ml) vanilla extract
  • 1 ½ cups (355ml) buttermilk
  • 3 tablespoons (9g) instant coffee powder (put through food processor)
  • 3 cups (375g) all-purpose flour
  • 3 ¾ teaspoons (15g) baking powder
  • 1/8 teaspoon salt

For Salted Caramel Frosting:

  • 14 ounces (396g) dulce de leche
  • 1 cup (226g) unsalted butter, softened at room temperature
  • 1 cup (226g) salted butter, softened at room temperature
  • 1 tablespoon (15ml) Kahula, optional

For soaking cake layers: 

  • ½ cup (118ml) Kahula coffee liqueur OR strong coffee

For Chocolate Ganache:

  • 1/2 cup (90g) semi-sweet baking chocolate
  • 1/2 cup (118ml) cream
COFFEE CARAMEL CAKE WITH CHOCOLATE GANACHE #Cakerecipes


INSTRUCTIONS

  1. Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
  2. Whisk together butter and sugar in mixer bowl. Add eggs and vanilla and whisk until smooth. In separate bowl, combine buttermilk and coffee. Whisk until smooth. In separate bowl, sift together flour, baking powder and salt. Add buttermilk and flour, alternating. Stir until no clumps remain.
  3. Divide batter evenly between cake pans. Bake in preheated oven for 45 minutes or until toothpick inserted into center of cake comes out clean. Remove cake layers from pans; cool on wire rack. Once cakes are cooled completely, use serrated knife to level off the top and slice the layers in half.
  4. Full instructions visit @tatyanaseverydayfood

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