2teaspooninstant coffee dissolved in 1 cup hot water
1/2cupCanola Oil
1teaspoonvanilla extract
Buttercream
250gbutter, softened
400gicing sugar, sifted
1/2cupSalted Caramel Sauce
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 175C half an hour before you start. Grease twor 22cm-25cm spring-form pans and line with baking paper.
In the bowl of a stand mixer, whisk together the sugar, flour, cocoa, bicarb, baking powder and salt.
Make a well in the centre and add all of the wet ingredients - eggs, buttermilk, oil, vanilla, coffee.
Mix on medium speed for 2 minutes.
Pour evenly into the 2 prepared baking pans. Place in the oven and cook for around 30 minutes or until a toothpick inserted in the centre, comes out clean. Cool in the tins for 10 minutes, then turn out onto wire racks to cool. Cool completely before frosting.
For the buttercream, whisk the butter until it is pale and creamy. Add the sugar a little at a time until it is fully incorporated and whisk for 3 minutes.
Add the Salted Caramel Sauce and whisk for a further 2 minutes.
Frost your cake and devour.
Author: Marie
Course: Afternoon Tea, Dessert, Sweets
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.