Ingredients

Chocolate Sponge Cake

200 grams (7 ounces) chocolate
150 grams (5.5 ounces) all-purpose flour
200 grams (7 ounces) sugar
3 large eggs
1 teaspoon baking powder
100 milliliters (3.5 fluid ounces) milk
We recommend:

Coffee Mousse

200 milliliters (7 fluid ounces) heavy cream
50 grams (1.5 ounces) sugar
2 tablespoons instant coffee
5 grams (0.2 ounces) gelatin
We recommend:

Coffee Caramel

100 grams (3.5 ounces) sugar
50 grams (1.5 ounces) butter
100 milliliters (3.5 fluid ounces) heavy cream
1 tablespoon instant coffee
We recommend:

Instructions

Step 1

Prepare the Chocolate Sponge Cake

Preheat your oven to 180°C (350°F). Melt the *chocolate* gently until smooth. In a bowl, whisk the *eggs* and *sugar* until light and fluffy.

Sift the *flour* and *baking powder* together and fold into the egg mixture along with the melted chocolate. Add *milk* gradually, mixing until well combined.

Pour the batter into a greased cake pan and bake for about 25-30 minutes. Let it cool completely.

Step 2

Create the Coffee Mousse

In a small bowl, dissolve the *gelatin* in cold water and let it bloom. Meanwhile, whip the *heavy cream* with *sugar* until soft peaks form.

Carefully fold the dissolved *instant coffee* and the bloomed gelatin into the whipped cream. Place the mousse in the refrigerator for at least an hour to set.

Step 3

Make the Coffee Caramel

In a *saucepan*, melt the *sugar* over medium heat until it turns a deep amber color. Stir in the *butter*, followed by *cream* and the *instant coffee*. Mix until smooth.

Allow the caramel to cool slightly before drizzling over the mousse and sponge layers when assembling the cake.

Step 4

Assemble the Cake

Once the cake and mousse are ready, spread the *coffee mousse* evenly on top of the chocolate sponge cake. Pour the *coffee caramel* over the mousse layer.

Refrigerate the cake for several hours or overnight to allow the flavors to meld. Enjoy your delightful Caramel Latte Cake.

Servings

Discover delightful ways to *savor* your Caramel Latte Cake! 🎉

**Turn an ordinary day into a festive occasion** by pairing a slice of this cake with a steaming cup of cappuccino ☕ or an icy cold brew. The combination enhances the coffee notes in the cake's mousse and caramel, creating a perfectly harmonized treat.

For a *sophisticated touch*, garnish each piece with a dollop of whipped cream and a dash of cocoa powder. Serve it on your finest china to impress at fancy dinners or casual coffee chats.

Baking for a crowd? 😊 Pair your cake with a scoop of vanilla ice cream 🍨 to add a creamy, refreshing contrast. Add a few fresh raspberries for a pop of color and tartness that complements the dessert's richness.

Equipment

Variations

*Create* a gluten-free masterpiece by swapping out your regular flour with almond flour or a trusted gluten-free blend. This keeps your cake fluffy while catering to those with gluten sensibilities. 🌿

For a *vegan delight*, switch the cream-based ingredients with coconut cream and replace eggs with a flaxseed-water mixture. Use vegan chocolate chips for that *irresistible chocolatey flavor* without the dairy. 🌱

With these tweaks, everyone can indulge *without a worry*—deliciously inclusive for all dietary choices. 🍰

Faq

  • How do I prevent my cake from sticking to the pan?

    Always line your pan with parchment paper and generously grease the sides. A smooth removal guaranteed!

  • What if I don't have a springform pan?

    An 8 or 9-inch round cake pan will work too—just ensure it's well-lined to remove the cake cleanly.

  • Can I make the cake layers in advance?

    Absolutely! Bake the layers, let them cool, and wrap tightly in plastic wrap. They can be stored in the fridge for up to 2 days.

  • How do I know if my chocolate sponge is done?

    The best test is a toothpick inserted into the center—it should come out mostly clean with just a few crumbs for perfect sponginess.

  • How can I achieve the perfect coffee mousse texture?

    Make sure your cream is chilled before whipping, and fold gently to keep the airiness!

  • Is it possible to substitute instant coffee in the caramel?

    You can use brewed espresso for a deeper flavor, just adjust the liquid ratios to maintain consistency.

Nutrition facts

Caramel Latte Cake Recipe
Recipe Yield:10 servings
Calories:Estimated per serving
Calories (Min - Max):450 - 550
Total Fat:25g
Saturated Fat:15g
Protein:6g
Total Carbohydrate:55g
Total Sugars:40g