This chocolate cake is designed for a 7x11 inch baking dish, but if you don't have that size you can use an 8 or 9 inch square dish or metal pan. You may have to adjust the baking time slightly.
Course Dessert
Cuisine American
Keyword Caramel Macchiato, Chocolate Cake
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Chilling and Cooling 3 hourshours
Total Time 3 hourshours55 minutesminutes
Servings 8
Cost 5
Equipment
7x11 Inch Baking Dish
Ingredients
1cupall-purpose flour(130 grams)
½tspsalt
½tspbaking powder
1tspbaking soda
1cupsugar(190 grams)
¼cupplus 2 tablespoons unsweetened cocoa powder
½cuphot brewed coffee
½cupvegetable oil canola or light olive oil
½cupwhole milk
1largeegg
½tspvanilla
Macchiato Cream Frosting
1cupheavy whipping cream240 ml/8 oz
⅓cupconfectioners’ sugar40 grams
1teaspoonvanilla extract
3tablespoonsboiling water
2tablespoonsinstant coffeenot espresso powder
1 ½cups7 oz weight Marshmallow Fluff
Instructions
Preheat oven to 350 F. Grease a 7x11 inch baking dish or spray with cooking spray.
In a large mixing bowl, stir together flour, salt, baking soda, baking powder and sugar.
Whisk together the cocoa powder and the hot coffee until smooth. Let it cool slightly.
Add the cocoa mixture to the bowl with the flour mixture, then stir in the oil, milk, egg and vanilla. Stir until well mixed, then beat until smooth. You can beat by hand or with an electric mixer, but if using a mixer don’t beat too long.
Pour the batter into the pan and bake at 350 for about 25 minutes or until the cake springs back lightly when touched. An 8 inch pan might take a little longer, while a 9 inch square might take a little less. The 25 minutes worked for the 7x11 inch pan.
Let cake cool completely, then making the topping.
Topping: Beat cream until stiff peaks just start to form. Beat in confectioners’ sugar and vanilla. Set aside.
Put boiling water in a large mixing bowl. Add instant coffee and stir until dissolved. Stir in marshmallow crème. Using an electric mixer, beat until smooth.
Fold the sweetened whipped cream into the marshmallow mixture. Spread mixture over cooled cake. Drizzle cake with chocolate syrup and caramel syrup.