4 layers of rich, moist chocolate cake slathered in a mocha frosting and drizzled in homemade caramel sauce. This cake is the perfect combination of chocolate and caramel!
Just look at those drips! How could you resist?
This cake was so amazing. The chocolate cake recipe is THE BEST. It's moist, rich, and just dense enough to make a sturdy layer cake. Something that has become a necessary step in making chocolate cakes for me is adding coffee. Adding coffee is one of those secret weapons you learn to use everywhere you possibly can. Coffee enhances and brings out the richness of the chocolate flavor. It doesn't make it coffee-flavored, just ultra chocolate-y. Once you try it you won't go back!
I decided to add coffee to the frosting, however. This does make it coffee flavored, since it isn't being baked out. Coffee + chocolate = mocha! Add some caramel and you have yourself a "caramel mocha cake"!!
The caramel sauce was leftover from making it homemade, here. What better way to use such nectar of the gods than to dump it on a cake? Exactly.
The cake recipe makes 2 thick 6-inch layers that I divided in half to get 4 layers. The frosting makes enough to fill and frost the cake. The caramel sauce...never enough.
- 1/2 cup butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1/2 tea. vanilla
- 1/2 tea. salt
- 1 tea. baking powder
- 1 tea. baking soda
- 1 3/4 cup. all-purpose flour
- 1/2 cup cocoa powder
- 1 cup hot black coffee
Find the recipe for caramel sauce here!
- 1 1/2 cups butter, room temperature
- 1/2 cup coffee, room temperature
- 1/3 cup cocoa powder
- 6-8 cups powdered sugar
- 1/2 tea. salt