Description
Un gâteau au chocolat ultra moelleux garni d’une crème au caramel salé et de morceaux croquants de toffee pour un dessert spectaculaire.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 cup buttermilk
- 1 cup hot coffee
- 1 1/2 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1/2 cup salted caramel sauce
- 1 cup crushed toffee bits
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 175°C (350°F) and grease two 8-inch cake pans.
- Mix flour, sugar, cocoa powder, and baking soda in a large bowl.
- Add buttermilk and mix until combined.
- Slowly pour in hot coffee and stir until batter is smooth.
- Divide batter between cake pans and bake for 30–35 minutes.
- Cool cakes completely before frosting.
- Beat butter and powdered sugar until light and fluffy.
- Fold salted caramel sauce into the frosting until smooth.
- Place first cake layer on a serving plate and spread caramel buttercream over the top.
- Sprinkle generously with toffee bits and chocolate chips.
- Add second cake layer and frost the entire cake.
- Press extra toffee bits onto the sides and drizzle caramel sauce over the top.
Notes
Hot coffee intensifies the chocolate flavor without making the cake taste like coffee. Chill the cake slightly before slicing for cleaner layers.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 690
- Sugar: 58g
- Sodium: 360mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 86g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg