Coffee Caramel Cake with Chocolate Ganache


For Coffee Cake Layer

1/3 cup unsalted butter, softened at room temperature

2 ¼ cups white granulated sugar

3 large eggs

1 ½ teaspoons vanilla

1 ½ cups buttermilk

3 tablespoons instant coffee powder (put through food processor)

3 cups all-purpose flour.

3 3/4 teaspoons baking powder

1/8 teaspoon salt

For salted Caramel Frosting:

14 ounces dulce de leche

½ pound, 2 sticks, unsalted butter, softened at room temperature

½ pound, 2 sticks, salted butter, softened at room temperature

1 tablespoon Kahula coffee liqueur, optional

For soaking cake layers: ½ cup Kahula coffee liqueur or strong  coffee

For Chocolate Ganache:

4.5 ounces semi-sweet baking chocolate

½ cup cream

For Garnish: Coffee Macarons


1-      Preheat oven to 350 F. Line2, 8 inch cake pans with parchment paper and spray with non-stick spray, set aside.

2-      Whisk together butter and sugar in mixer bowl, add eggs and vanilla and whisk until smooth. In a separate bowl, combine buttermilk and coffee. Whisk until smooth. In separate bowl, sift together flour, baking powder and salt. Add buttermilk and flour, alternating. Stir until no clumps remain.

3-      Divide batter evenly between cake pans. Bake in preheated oven for 45 minutes or until toothpick inserted into centre of cake comes out clean. Remove cake layers from pans, cool on wire rack. Once cakes are cooled completely, use serrated knife to level off the top and slice the layers in half.

4-      Prepare frosting: place softened butter into mixer bowl. Whisk on high speed, scraping side of bowl often, until butter is light and fluffy and white in color. Add dulce de leche and kahula, if desired. Reserve ¾ cup frosting and place into pastry bag tipped with star tip.

5-      To assemble cake: using spoon or dispenser bottle, lightly soak each cake layer with Kahula or coffe. Spread a thine layer of frosting between layers and on sides and top. Smooth over with flat spatula. Place into refrigerator to set for 20-30 minutes.

6-      Meanwhile, prepare chocolate ganache: heat cream in small saucepan until almost simmering, be careful not to burn it! Remove from heat and whisk in chocolate. Whisk until chocolate is melted and starts to thicken. Chocolate needs to start cooling, do not pour hot chocolate onto cake! Let stand for 5 minutes and let air bubbles escape. Pure half of the chocolate into a disposable pastry bag or ziplock bag.

7-      Use chocolate ganache to garnish sides of cake. Pour more chocolate over the top and smooth over with spatula. Place cake into refrigerator to set, about 20-30 minutes.

8-      If desired, garnish top of cake with reserved frosting after chocolate has set. Can also add decorative coffee macaron cookies. Keep cake refrigerated

Serving: 8 as Dessert