COFFEE CARAMEL CAKE WITH CHOCOLATE GANACHE
The BEST, most extravagant coffee caramel cake ever! This cake has been one of the most popular cake recipes on my blog and for a very good reason! It’s simply delicious. This dessert creation is made with moist coffee and buttermilk cake layers, flavored with Kahlua and frosted with a salted caramel frosting. A glossy chocolate ganache finishes the top of the cake and coffee macarons garnish the top! This decadent and delicious-beyond-words cake is very simple to put together! It’s a true coffee-caramel-chocolate lover’s dream. And those coffee macaron are home-made! I have a step-by-step tutorial so you can make those at home, too! You can find the link down below.
I’ve had soo many great reviews and feedback about this recipe. My readers have made it for birthdays, anniversaries and other special occasions. It’s perfect for every special event! If you don’t have time to make macarons, you can also garnish the top of this cake with cookies, coffee beans, or even chocolate truffles.
INGREDIENTS
INSTRUCTIONS
for full recipes please see : tatyanaseverydayfood.com
I’ve had soo many great reviews and feedback about this recipe. My readers have made it for birthdays, anniversaries and other special occasions. It’s perfect for every special event! If you don’t have time to make macarons, you can also garnish the top of this cake with cookies, coffee beans, or even chocolate truffles.
INGREDIENTS
- For Coffee Cake Layers:
- 1/3 cup (75g) unsalted butter, softened at room temperature
- 2 1/4 cups (450g) white granulated sugar
- 3 large eggs
- 1 1/2 teaspoons (8ml) vanilla extract
- 1 ½ cups (355ml) buttermilk
- 3 tablespoons (9g) instant coffee powder (put through food processor)
- 3 cups (375g) all-purpose flour
- 3 ¾ teaspoons (15g) baking powder
- 1/8 teaspoon salt
- For Salted Caramel Frosting:
- 14 ounces (396g) dulce de leche
- 1 cup (226g) unsalted butter, softened at room temperature
- 1 cup (226g) salted butter, softened at room temperature
- 1 tablespoon (15ml) Kahula, optional
- For soaking cake layers: ½ cup (118ml) Kahula coffee liqueur OR strong coffee
- For Chocolate Ganache:
- 1/2 cup (90g) semi-sweet baking chocolate
- 1/2 cup (118ml) cream
- For Garnish: Coffee Macarons http://tatyanaseverydayfood.com/recipe-items/coffee-macarons-caramel-filling/
INSTRUCTIONS
- Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
- ........................................
for full recipes please see : tatyanaseverydayfood.com
0 Response to "COFFEE CARAMEL CAKE WITH CHOCOLATE GANACHE"
Posting Komentar