This Chocolate Cafe Au Lait Cake is a decadent dessert that marries the deep flavor of chocolate with the aromatic kick of coffee. The base is a moist devil’s food cake, topped with a crunchy mixture of melted margarine, graham cracker crumbs, chocolate chips, and walnuts. Once baked, the layers are frosted with a light, sweet whipped cream infused with instant coffee powder and powdered sugar. The contrast between the dense cake, the crisp topping, and the airy coffee cream makes this a sophisticated treat. It is perfect for birthdays, holidays, or any occasion calling for an impressive homemade dessert. The coffee notes enhance the chocolate without overpowering it, creating a balanced and indulgent experience for all guests.
Chocolate Cafe Au Lait Cake
Description
This Chocolate Cafe Au Lait Cake is a decadent dessert that marries the deep flavor of chocolate with the aromatic kick of coffee. The base is a moist devil's food cake, topped with a crunchy mixture of melted margarine, graham cracker crumbs, chocolate chips, and walnuts. Once baked, the layers are frosted with a light, sweet whipped cream infused with instant coffee powder and powdered sugar. The contrast between the dense cake, the crisp topping, and the airy coffee cream makes this a sophisticated treat. It is perfect for birthdays, holidays, or any occasion calling for an impressive homemade dessert. The coffee notes enhance the chocolate without overpowering it, creating a balanced and indulgent experience for all guests.Ingredients
Directions
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Preheat oven to 350 degrees F (177&# 194;°C).
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Grease and flour two 9-inch round cake pans.
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In a medium saucepan over low heat, melt the margarine. Alternatively, melt in a microwave-safe bowl on High for 1-1/2 minutes.
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Stir in the graham cracker crumbs and let the mixture cool slightly.
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Once cool, stir in the semisweet chocolate chips and chopped walnuts; set aside.
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Prepare the devil's food cake mix according to package directions.
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Divide the cake batter evenly between the two prepared pans.
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Sprinkle the crumb-chocolate-walnut mixture over the batter in each pan, dividing evenly.
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Using your fingertips or the back of a spoon, lightly press the topping into the batter so it does not sink completely.
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Bake for 30-35 minutes, or until a cake tester inserted in the center comes out clean.
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Remove cakes from the oven and let them cool completely in the pans before unmolding.
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In a medium bowl, beat heavy cream, instant coffee powder, and sifted powdered sugar with an electric mixer on high speed until stiff peaks form.
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Place one cooled cake layer on a serving plate with the crumb topping facing up.
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Spread three-quarters of the whipped cream mixture over the first layer.
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Top with the second cake layer, also with the crumb topping facing up.
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Frost the sides of the cake with the remaining whipped cream, leaving the top unfrosted.
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Refrigerate the cake until ready to serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 948.0kcal
- % Daily Value *
- Total Fat 43.7g68%
- Saturated Fat 22.5g113%
- Cholesterol 62.5mg21%
- Sodium 1328.2mg56%
- Total Carbohydrate 98.2g33%
- Dietary Fiber 7.9g32%
- Sugars 82.1g
- Protein 32.8g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
