Chocolate Mocha Cake Recipe
Locally made by The Bread Chic Bakery, house made whey caramel
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Ingredients
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Cake Ingredients
Whey Caramel Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine Everything
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Finally, stir in the hot brewed coffee until the batter is smooth.
- 5
Bake the Cake
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Whey Caramel Preparation
- 7
Prepare Caramel
In a medium saucepan over medium heat, combine the granulated sugar and allow it to melt without stirring until it turns a deep amber color.
- 8
Add Butter and Cream
Once the sugar has melted, carefully add the unsalted butter and heavy cream. Stir continuously until the mixture is smooth and combined.
- 9
Add Whey and Salt
Stir in the whey protein powder and salt, mixing until fully incorporated and the caramel has thickened slightly.
- 10
Cool the Caramel
Remove from heat and let the caramel cool slightly before using it to drizzle over the cooled chocolate mocha cake.