Salted Caramel Mocha Cake
Two layers of moist dark chocolate sponge paired with two layer of rich tender coffee sponge. Gooey salted caramel is sandwiched in-between each layer, before it is wrapped in a chocolate espresso buttercream for that mocha flavour.
Salted Caramel Mocha Cake
Here’s Why You’ll Love This Salted Caramel Mocha Cake:
Intense chocolate and coffee flavour throughout - w're using fine dark cocoa powder for that incomparable dark colour and rich flavour, plus coffee which enhances that chocolate flavour notes.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cakes is self raising flour, in combination with levelling agents (trust me!)
Light Brown Sugar and Caster Sugar: a combination for the perfect level of sweetness and moist crumb
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Coffee: adding warm coffee intensifies the chocolate flavour of the cake.
Swaps and Substitutions:
Dairy Free Double Cream - Dairy alternatives such as heavy cream and double cream can be used in both the cake and the frosting.
Unsalted Dairy Free Butter – Dairy alternatives can be used, as well as salted butter.
Dark Chocolate – Dark chocolate chips, baking chocolate, or good-quality chocolate bars can be used just made sure that the chocolate is at least 50% cocoa solids.
Oil - any flavourless oil can be used in this recipe. You could also use olive oil however this will change the taste of the cake.
Recipe