Luscious Chocolate Caramel Coffee Cake

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Luscious Chocolate Caramel Coffee Cake is a decadent, indulgent dessert that combines the rich flavors of chocolate and caramel with the moist, fluffy texture of a coffee cake. The cake is beautifully marbled with chocolate swirls, while the caramel topping adds a sweet, golden finish. This treat is perfect for breakfast, brunch, or dessert, and its melt-in-your-mouth goodness is sure to delight anyone who loves the combination of chocolate and caramel.

Origin:

The origins of coffee cakes can be traced to Northern Europe, where it was traditionally served with coffee. Over time, the American version has evolved to include various flavors and fillings, with chocolate and caramel being two of the most beloved combinations. This recipe takes the classic coffee cake to new heights with a rich and decadent twist.

Ingredients:

For the Cake:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) milk
  • 1/2 cup (45g) cocoa powder (unsweetened)

For the Chocolate Filling:

  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 tablespoon unsalted butter

For the Caramel Topping:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) brown sugar (packed)
  • 1/4 cup (60ml) heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions:

Prepare the Cake Batter:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternately add the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. In a small bowl, mix the cocoa powder with the milk to form a smooth chocolate mixture. Add the cocoa mixture to the batter and fold it in until you get a marbled effect.

Prepare the Chocolate Filling:

  1. In a microwave-safe bowl, melt the chocolate chips and butter together in the microwave in 20-second intervals, stirring between each, until smooth and fully melted. Set aside to cool slightly.

Assemble the Cake:

  1. Pour half of the cake batter into the prepared pan and spread it evenly.
  2. Drizzle the melted chocolate mixture over the batter, then add the remaining batter on top. Use a knife or skewer to swirl the chocolate through the batter for a marbled effect.
  3. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Caramel Topping:

  1. While the cake is cooling, make the caramel topping. In a medium saucepan, melt the butter over medium heat.
  2. Add the brown sugar and heavy cream, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, stirring constantly, until the caramel thickens.
  3. Remove the caramel from heat and stir in the vanilla extract and salt. Let the caramel cool slightly before pouring it over the cooled cake.

Serve:

  1. Once the cake has cooled completely, drizzle the warm caramel topping over the top.
  2. Slice and enjoy the rich, gooey, chocolatey goodness of this Luscious Chocolate Caramel Coffee Cake!

Tips for Success:

  • Make sure the butter is softened to room temperature for the cake batter to mix properly.
  • For an extra touch of indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream when serving.
  • If you prefer a more intense caramel flavor, you can add a pinch of sea salt to the caramel topping.

Recommendations:

  • This cake pairs wonderfully with a strong cup of coffee or tea, making it a perfect dessert or treat for brunch or afternoon tea.
  • Leftover cake can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.

Nutrition (per serving, approximate for 12 servings):

  • Calories: ~380
  • Protein: 4g
  • Fat: 20g
  • Carbohydrates: 47g
  • Sugar: 35g
  • Fiber: 2g
  • Sodium: 150mg

This Luscious Chocolate Caramel Coffee Cake is the ultimate dessert for any chocolate and caramel lover. With its moist cake, chocolatey swirl, and rich caramel topping, it’s guaranteed to become a favorite in your dessert rotation!

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