content image

Caramelito Coffee Chocolate Cake

A delicious rich, moist chocolate enriched with coffee, sandwiched with a Nespresso coffee buttercream makes the perfect birthday, dessert or just everyday cake!

40 minutes
1 hour 30 minutes
Jump to method
Ingredients checklist
For the cakes
225 Gram
350 Gram
85 Gram
1.5 Teaspoon
1.5 Teaspoon
2 --empty--
250 ml
125 ml
1 Teaspoon
1 Teaspoon
250 --empty--
For the icing
100 Gram
200 Gram
2 --empty--
Jump to ingredients
  1. Preheat the oven to 180℃ (160 fan) and grease & line 2x 8in circular cake tins
  2. Combine the flour, sugar and cocoa until well mixed
  3. Add in the baking powder, bicarb, vanilla, eggs, oil and milk and mix into a smooth batter
  4. Add in the boiling coffee and gently swirl until fully mixed in
  5. Pour evenly into the 2 cake tins and tap lightly on the counter to remove bubbles
  6. Bake for 20-30mins until risen, springy and a skewer comes out clean
  7. Leave to cool in the tins, then turn out onto a rack and cool completely
  8. Make the icing in a stand/hand mixer by combining butter, icing sugar and a splash of coffee. Gradually add more coffee to taste, adjusting icing sugar if needed
  9. Once cakes are fully cool, ice roughly with a palette knife and top with cocoa, grated milk chocolate and grated white chocolate
  10. Keep in an airtight container for up to 1 week (but best for the first 2-3 days)