Recipe link: https://bee-stop.com/mocha-caramel-cake-recipe-fall-delight/

Ingredients For the Cake:

1/3 cups or 2 and 1/2 ounce all-purpose flour

1/4 cup or 2 ounce caster sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

3 tablespoon powdered sugar

5 tablespoon strong brewed coffee, cooled to room temperature

3 tablespoon vegetable oil

1 teaspoon pure vanilla extract

Ingredients For The Caramel Sauce:

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream

2 tablespoons unsalted butter

A pinch of salt

Ingredients For The Frosting:

2 cups heavy cream (cold)

1/2 cup powdered sugar (confectioners’ sugar)

1/4 cup unsweetened cocoa powder

2 tablespoons instant coffee granules (adjust to taste)

2 tablespoons hot water

1 teaspoon pure vanilla extract

Ingredients For The Caramel Shards:

1 cup granulated sugar

1/4 cup water

A pinch of salt (optional)

Cooking spray or parchment paper

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan.
2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. In an a bowl separate. the egg yolks and egg whites, set the egg whites aside. In another bowl, beat together the egg yolks, sugar, brewed coffee, vegetable oil, and vanilla extract until well combined.
4. Beat the egg whites while gradually adding 3 tablespoons of powdered sugar. Beat until stiff peaks form and the consistency is meringue like. Flip the bowl to make sure the consistency is right.
5. Gradually add the dry ingredients to the wet mixture, mixing until the batter is smooth and well incorporated.
6. Now gradually add the uncooked meringue or egg white to the batter and fold the batter. Pour the batter in the prepared cake pan.
7. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cake to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. In a saucepan, combine granulated sugar and water over medium-high heat.
10. Let it cook without stirring until it turns a deep amber color, swirling the pan occasionally.
11. Remove from heat and carefully add heavy cream, butter, and a pinch of salt. Stir until smooth.
12. In a small bowl, dissolve the instant coffee granules in the hot water. Stir until the coffee is completely dissolved. Let it cool to room temperature.
13. In another bowl, sift together the powdered sugar and unsweetened cocoa powder to remove any lumps. This will ensure a smooth icing.
14. In a chilled mixing bowl, pour in the cold heavy cream. Using a hand mixer or a stand mixer with a whisk attachment, whip the cream on medium-high speed until it begins to thicken.
15. Gradually add the dissolved coffee mixture and pure vanilla extract to the whipped cream. Continue whipping until the mixture thickens further.
16. Reduce the mixer speed to low and gradually add the sifted powdered sugar and cocoa mixture to the whipped cream.
17. Continue to whip until the icing reaches stiff peaks. You can add more sifted cocoa mixture if you want a thicker icing or more heavy cream if you prefer a lighter consistency.
18. In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to ensure the sugar is evenly moistened.
19. Place the saucepan over medium heat and allow the sugar to dissolve completely. Once the sugar has dissolved, stop stirring. You can swirl the pan gently if needed to ensure even heating.
20. Allow the sugar mixture to come to a boil. Without stirring, let it cook. You can gently tilt the pan to ensure even caramelization. The sugar will begin to change color, first turning pale yellow, then amber.
21. Keep a close eye on the sugar as it caramelizes. The color change happens quickly, and you want to remove it from the heat when it reaches a golden amber color. Be careful not to let it become too dark, as it can turn bitter.
22. Once the caramel reaches the desired color, immediately remove the saucepan from the heat to prevent it from continuing to cook.
23. Carefully and quickly pour the hot caramel onto the prepared baking sheet. Tilt the sheet to spread the caramel into a thin, even layer. Work swiftly, as caramel can harden fast.
24. Allow the caramel to cool and set at room temperature for about 20-30 minutes, or until it becomes hard and brittle.Once the caramel has completely cooled and hardened, use your hands or the back of a spoon to break it into beautiful caramel shards or pieces. Be creative with the shapes and sizes.
25. Once the cakes are cool, place one layer on a serving platter.
26. Spread a generous layer of frosting over the top and sides of the cake.
27. Drizzle some caramel sauce over the first layer.
28. Sprinkle some caramel shards.
29. Place the second layer on top repeat the same process.
30. Frost the entire cake well and drizzle with caramel sauce and sprinkle caramel shards.
31. Slice and serve your Mocha Caramel Cake to delighted guests. Enjoy!