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


  • 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.


Step 1

1. Divide the eggs into whites and yolks. Whip the egg whites with sugar to stiff peaks. Ensure there is no trace of yolk in the whites for better volume. Add all other ingredients to the yolks and mix well. Then gently fold in the whipped egg whites. Pour the batter into a 16cm (6.30 inch) ring mold.

Step 2

2. Bake the sponge cake at 392°F (200°C) for 30-45 minutes. Check with a toothpick; it should come out clean. Cool the cake completely, remove it from the mold, wrap in plastic wrap, and refrigerate for at least 4 hours, ideally overnight.

Step 3

3. For the caramel, put water and sugar in a saucepan with a thick bottom. Heat over medium heat until all the sugar melts. Reduce the heat and wait until the sugar starts turning brownish. Do not stir while caramelizing to avoid crystallization.

Step 4

4. Remove from heat and carefully pour in the hot cream while stirring vigorously, then add the butter. Pour the caramel into a container, let it cool, and refrigerate for 2 hours. Once set, add chopped almonds and mix well.

Step 5

5. Whip all the ingredients for the coffee cream until smooth. Ensure a homogeneous mixture without lumps.

Step 6

6. Assemble the cake: Cut the sponge cake into 3 even layers. Place the first layer in the ring mold, soak it lightly with liquor (whiskey/milk with sugar). Spread a layer of coffee cream over it, then spoon some nut caramel in the center. Repeat the process for the remaining layers. Assemble the cake and refrigerate overnight.


🍽️ **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. 🎉


**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.


  • 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.

Nutrition facts

Chocolate cake with coffee cream & nut caramel
Recipe Yield:8 servings
Calories:Approximately 500-600 calories per serving
Calories (Min - Max):500 - 600
Total Fat:30 grams
Saturated Fat:15 grams
Protein:10 grams
Total Carbohydrate:50 grams
Total Sugars:40 grams