COFFEE CARAMEL CAKE
 
 
Ingredients
  • For the coffee sponge
  • 3 + ½ cup all-purpose flour
  • 2 teaspoon baking powder
  • 2+ ¼ cup yogurt
  • ¾ tsp baking soda
  • 2 cups caster sugar
  • 1 cup + 2 tbsp vegetable oil
  • 3 tbsp coffee powder
  • 2 teaspoon vanilla extract
  • For the caramel sauce
  • Click here for the recipe
  • For the chocolate ganache frosting
  • 1+1/2 cup (350g) fresh cream
  • 2 cups (350g) dark chocolate, chopped
  • For the garnish
  • ½ cup whipped cream
  • Cocoa powder, for dusting
  • Lady finger biscuits
Instructions
  1. Preheat the oven at 180 degrees Celsius and line a deep 7-8 -inch cake tin with parchment paper.
  2. To make the coffee cake, in a bowl add the yogurt and baking soda and give it a quick mix and set it aside to foam up.
  3. In a separate bowl, sift together all-purpose flour, baking powder and set aside.
  4. As the yogurt mixture has foamed up, add the coffee, caster sugar and oil in it and give it a quick mix. Add vanilla extract too.
  5. Gently fold in the dry ingredients into the wet ingredients, till no large flour pockets are present. Do not over mix at this stage.
  6. Pour the batter into the lined cake tin and bake it at 180*C for about 45-50 minutes or until the skewer inserted in the centre comes out clean.
  7. Let it cool properly and remove the cake from the tin.
  8. Meanwhile, follow the instructions to make the caramel sauce. Transfer it later into a piping bag.
  9. To make the chocolate ganache, heat the cream in a saucepan set over medium heat until it just starts to simmer.
  10. Pour the hot cream over chopped chocolate and mix well until no lumps of chocolate remain and you are left with a smooth, silky ganache.
  11. Let the ganache cool at room temperature. Transfer it later into a piping bag.
  12. For the assembly, slice the sponge into 3 flat and equal layers. Lay the first layer on a turn table and soak it with some espresso or milk.
  13. Pipe the chocolate ganache over the sponge and make a well surrounding the edges.
  14. Fill the cavity with caramel sauce and place the second layer of sponge over it.
  15. Repeat the process for the second and third layer and coat the sides of the cake with ganache as well.
  16. Refrigerate it for 30 mins or until the chocolate sets.
  17. Before serving, add dollops of whipped cream on top and dust it with cocoa powder. Stick the lady finger biscuits to the edges and tie it with a ribbon to give a rustic elegant look.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/coffee-caramel-cake/