Ingredients
Chocolate cake layers
- 100 milliliters (0.42 cups) buttermilk
- 4 pieces/large eggs
- 70 grams (2.47 ounces) flour
- 30 grams (1.06 ounces) cocoa
- Pinch of baking soda
- 100 grams (3.53 ounces) sugar
Nut caramel
- 50 grams (1.76 ounces) almonds
- 115 grams (4.06 ounces) sugar
- 90 milliliters (0.38 cups) whipping cream
- 45 grams (1.59 ounces) butter
- 30 milliliters (0.13 cups) water
Coffee cream
- 400 grams (14.11 ounces) ricotta
- 200 grams (7.05 ounces) soft cottage cheese
- 2 teaspoons instant coffee
- 80 grams (2.82 ounces) sugar
Equipment
- Mixing Bowls
Having various sizes can prevent cross-contamination and speed up your prep work.
- Electric Mixer
A stand or hand mixer will ensure your egg whites and creams are perfectly whipped.
- Springform Pan (16cm | 6.30 inches)
Ensures easy removal and clean layers.
- Saucepan
A thick-bottom saucepan helps control the caramelization process better.
- Spatula
Great for folding ingredients gently to preserve airiness.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Servings
🍽️ **Serving Suggestions & Ideas** 🍽️
Let's face it—this Chocolate Caramel Coffee Cake is a star attraction in its own right. But, there are ways to take it to the next level!
🔹 Temperature: Serve the cake chilled to maintain its structure, but let it sit out for about 10 minutes before slicing for the flavors to really shine.
🔹 Presentation: Add a dusting of powdered sugar or cocoa powder over the top for a sophisticated finish. If you're feeling extra creative, a drizzle of caramel sauce over each slice can add both flavor and flair.
🔹 Pairs Well With: A hot cup of espresso or a chilled glass of dessert wine pairs fabulously with this cake. 🍷 For a non-alcoholic option, a cold brew coffee or chai latte would complement the flavors wonderfully.
🔹 Occasions: Perfect for special occasions like birthdays, anniversaries, or even as an extravagant weekend bake. This cake promises a memorable eating experience, no matter the event. 🎉
Variations
**Gluten-Free & Vegan Variations 🌱🍰**
Love the idea of this cake but need it to be gluten-free or vegan? No problem!
**Gluten-Free**: Simply swap the regular flour with a high-quality gluten-free flour blend. Ensure your baking soda and cocoa powder are also labeled gluten-free.
**Vegan**: Replace the buttermilk with plant-based milk (such as almond or soy milk) mixed with a teaspoon of apple cider vinegar. Substitute the eggs using a flaxseed or chia seed "egg" (1 tablespoon ground seeds + 3 tablespoons water for each egg). Use dairy-free alternatives for ricotta and cottage cheese, like cashew-based or almond-based versions, and ensure your sugar is vegan-friendly. For butter, use a plant-based butter spread.
Faq
- How do I fold egg whites into the batter without deflating them?
Use a spatula to gently fold in one-third of the egg whites first to lighten the batter, then carefully fold in the remaining whites, lifting from the bottom and folding over the top.
- Why is my caramel burning?
Caramel can burn quickly, so keep a close eye on it and reduce heat as soon as the sugar starts to brown. Stirring too early can cause crystallization, so be patient!
- How do I achieve even layers in my cake?
Use a serrated knife to level the top of the sponge, and always use a ring mold for assembly to ensure neat layers.
- Can I make the cake components ahead of time?
Yes, you can! The sponge, caramel, and coffee cream can all be made a day ahead and assembled the next day to save time and reduce stress.
- How can I make my cake more moist?
Adding a soaking liquid (like diluted liquor, milk, or simple syrup) between layers can enhance moistness and flavor.
- Can I freeze this cake?
Yes! Wrap it well in plastic wrap and aluminum foil to avoid freezer burn. Thaw it in the fridge overnight before serving.