Layers of chocolate cake, filled and covered in caramel coffee buttercream, topped with chocolate ganache and finished with swirls of buttercream make up this caramel mocha cake.

I actually made this cake for my birthday a few weeks ago because it's one of my favourites. I committed to a full four layers because it was my birthday and I really wanted as much cake as possible!

The Cake

I've stuck with my tried and tested delicious vegan chocolate cake recipe for the base of this cake. It's delicious as a mint chocolate cake, and a cookies and cream cake.

You make this cake with avocado, oil and cocoa powder which makes it's super rich without being a sugar overload.

The Buttercream

Now, this buttercream is where the magic happens. It's made with vegan butter, icing sugar, and caramel coffee.

Start with whisking the butter until it's light in colour, and beat in the icing sugar until it's super smooth and creamy. Then you hand mix it with a wooden spoon for a couple of minutes after to knock all the air bubbles out.

To loosen the buttercream up a bit, and to add flavour, pour in some room temperature caramel coffee. The caramel coffee just takes it to a whole new level.

The Topping

I added a rich chocolate ganache to this cake. It goes perfectly with the caramel chocolate flavour and looks super fancy too!

Heat up some coconut milk in a saucepan until it starts to bubble. Then pour it over some dark chocolate, and leave it to all melt together. Once everything has melted, you'll have a perfect ganache ready to pour over your cake.

Next, top the cake with some swirls of buttercream, and some chocolate coffee beans, or some more chocolate.

It's that simple to make this caramel mocha cake. I think it's hands-down one of my favourite cakes I've made.

Caramel Mocha Cake (vegan)

Prep Time: 60 mins
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 12 slices 1x
Category: Cakes
Cuisine: Dessert
Diet: Vegan

Print Recipe

Description

Fudgy chocolate cake layers with a deliciously creamy caramel mocha buttercream, topped with a rich chocolate ganache and more swirls of buttercream

Ingredients

Scale

For the chocolate cake:

200 g avocado
375 g light brown sugar
465 g plain flour
65 g cocoa powder
1.25 tsp bicarbonate of soda
2.5 tsp baking powder
530 ml dairy-free milk
200 ml vegetable oil

For the caramel mocha buttercream:

375 g dairy-free butter
1000 g icing sugar
50 ml caramel coffee (brewed, then cooled)

For the chocolate ganache:

200 ml coconut milk
150 g dark chocolate

Instructions

For the chocolate cake:

Preheat the oven to 180°C (160°C fan)
Grease and line four 6 inch round cake tins.
Put the avocado into a food processor. Process until smooth and creamy.
Add all the remaining cake ingredients into the food processor, and blitz until creamy and smooth
Divide the cake batter equally into the cake tins.
Bake for 40-45 minutes, until a knife inserted in the middle comes out clean. Leave to cool in the cake tin.

For the caramel mocha buttercream:

In a large mixing bowl, cream the butter for 5 minutes.
Add a few spoonfuls of icing sugar, and whisk until combined. Repeat until all icing sugar is mixed in.
Pour in the cooled caramel coffee, and whisk until creamy and light.

For the chocolate ganache:

In a pan, heat the coconut milk until just boiling.
Pour the hot cream over the chocolate, and leave for 5 minutes.
Whisk the ganache together, and pour into a piping bag.

To assemble the cake:

Put a cake layer on a cake board, and cover with frosting. Repeat with all layers.
Coat the whole cake with a smooth layer of buttercream. Reserve some buttercream for topping.
Use a piping bag to pour the ganache over the sides and the top.
Fill a piping bag with remaining buttercream, and pipe swirls on top of the cake.
Cover the top of the cake with chocolate sprinkles, or shavings.