Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a round cake pan to prevent sticking. In a medium bowl, sift together the all-purpose flour, cocoa powder, instant coffee or espresso powder, baking powder, and baking soda until well combined.
- In a separate large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This ensures a smooth texture for your cake.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the buttermilk and vanilla extract to create a smooth batter.
- Gradually add the dry ingredients into the wet mixture, mixing slowly until you have a smooth, well-blended batter without overmixing.
- In a medium saucepan, combine the brown sugar, heavy cream, butter, and salt. Heat over medium heat, stirring constantly, until the sauce becomes smooth and slightly thickened. Remove from heat and set aside.
- Pour half of the cake batter into the greased cake pan, spreading it evenly. Drizzle half of the caramel sauce over the batter. Then pour the remaining batter on top and finish by drizzling the remaining caramel sauce over the surface.
- Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Once slightly cooled, slice and serve to enjoy the perfect balance of mocha and caramel flavors.
Nutrition
Notes
Ingredient Substitution: I've definitely been caught without buttermilk before, and my go-to is to add a tablespoon of lemon juice or white vinegar to regular milk, letting it sit for five minutes.