Caramel Mocha Cake
Ingredients
#### For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ tsp salt
- 1 cup unsalted butter
- 2 eggs at room temperature
- 4 tbsp dark chocolate cocoa powder
- 1 cup water
- ½ cup buttermilk
- 1 tsp baking soda
- 1 tsp instant coffee
- 1 tsp vanilla extract
- 1 tbsp white vinegar
#### For the Frosting:
- ½ cup unsalted butter
- 1 cup light brown sugar
- ⅓ cup whole milk at room temperature
- 1 tbsp instant coffee
- 1 tsp vanilla extract
- 1 tsp salt
- 3 cups powdered sugar sifted
Instructions
#### For the Cake:
- Preheat your oven to 375°F. Grease a 9×13 inch pan.
- In a large bowl, mix together the flour, sugar, and salt.
- In a saucepan, melt the butter. Add cocoa and water, bring to a boil, stirring frequently. Remove from heat, stir in instant coffee, and pour over the flour mixture, beating well.
- Add buttermilk, eggs, baking soda, vanilla, and vinegar. Mix well.
- Bake for 25-30 minutes or until a toothpick comes out clean from the center. Let it cool while you prepare the frosting.
#### For the Frosting:
- Warm the milk in the microwave for 20 seconds, stir in instant coffee, and set aside.
- In a pot, melt butter and brown sugar, stirring continually. Bring to a boil for 2 minutes, then remove from heat. Stir in the milk and return to the stove to boil for 1 more minute. Remove from heat and stir in salt and vanilla extract. Let it cool for 10 minutes.
- Sift the powdered sugar in a bowl. Pour the mixture from the stove over it. Beat with a hand-held mixer until smooth.
- Once the cake has cooled, spread the frosting on top. If the frosting gets stiff, beat for 30 seconds to smooth it out.
- Use a sifter to sprinkle cocoa and powdered sugar. Slice and savor the sweetness!