Ingredients
Chocolate Sponge Cake
Coffee Mousse
Coffee Caramel
Instructions
Step 1
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
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
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
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
Ensure you have multiple sizes to keep your ingredients organized and avoid flavor cross-over.
A stand mixer is ideal for effortless blending, but a hand mixer works just as well!
Use a springform pan to make unmolding your cake a breeze. Always line the base with parchment paper.
A trusty spatula helps in folding and spreading, ensuring smooth, even layers.
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.