Light and airy, with a decadent crumb and a hint or caramel, this chocolate caramel cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.
I rely on a few cups of coffee most of the days. Although there are days I get so busy I simply don’t get the chance to sit down and enjoy it, I still manage to drink two cups of coffee by lunch time and brew a third one just before dinner or right after. It keeps me going.
On the other hand, there are days I simply put behind me the mile-long list of things to do. Relaxing on the deck, with a book or the newspaper, a steaming coffee cup and a piece of this chocolate caramel cake should definitely be a mandatory activity.
I love all kinds of cakes, especially chocolate, but this cake has been my go-to recipe when I need to whip something up in a jiffy.
The cake itself comes together in 10 minutes and it needs 30 minutes to bake.
Just like other cakes, you start by creaming the butter with the sugar, until light and fluffy. For best results, make sure the butter is at room temperature. Soft enough for your finger to leave an imprint when pressed, but not so soft that your finger easily presses through it.
The eggs are then added, one by one followed by the Greek yogurt and coffee creamer.
The addition of the Greek yogurt makes this cake so moist and tender while the coffee creamer gives the cake a subtle caramel flavor.
Last, the flour, cocoa powder and baking powder is added to the cake batter and gently folded it.
This chocolate cake is so versatile. This time I used caramel macchiato coffee creamer but you can use whatever flavor you love most.
Once the cake has been baked and cooled, just heat a few vanilla caramels with a little macchiato coffee creamer and pour it over the cake. I prefer to slice the cake first so I have icing running down on the sides.
If you want to give the cake a fancy look, you can decorate with a dollop of chocolate ganache or frosting or a big scoop of ice-cream.
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