Chocolate-Mocha-Caramel Cake

chocolate-mocha-caramel cake
Chocolate-Mocha-Caramel Cake
Makes 1 (9-inch) cake
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  1. 2 1/2 cups all-purpose flour
  2. 2 cups sugar
  3. 1 cup unsweetened cocoa powder
  4. 1 1/2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 1 cup cold strong-brewed coffee
  8. 1 cup vegetable oil
  9. 3 large eggs
  10. 1 cup sour cream
  1. 1 1/2 cups sugar
  2. 6 egg whites
  3. 2 cups unsalted butter, softened
  4. 2/3 cup hot caramel topping*
  5. Garnish: chopped chocolate-covered espresso beans, chopped pecans
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
  2. For batter: In a large bowl, whisk together flour and next 5 ingredients. In a small bowl, whisk together coffee, oil, and eggs. Add coffee mixture to flour mixture, and beat with a mixer at medium speed until smooth. Stir in sour cream. Pour batter into prepared pans.
  3. Bake for 23 to 27 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. For frosting: In the top of a double boiler, whisk together sugar and egg whites until combined. Cook, without stirring, over simmering water until mixture registers 140° on a candy thermometer. Immediately pour mixture into the bowl of a heavy-duty stand mixer, and beat at high speed for 10 minutes
  5. Reduce speed to medium-low, and add butter 2 tablespoons at a time, beating well after each addition. Beat in caramel topping until combined.
  6. Spread frosting between layers and on top and sides of cake. Garnish with espresso beans and pecans, if desired.
  1. *We used Smucker’s Hot Caramel Topping.
Paula Deen Magazine