Mocha Caramel Cake with Meringues

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  • 3 h + overnight + cooling time
  • Serves 14
  • Medium
  • 100 C & 170 C
Mocha Caramel Cake with Meringues

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Cake Layers
380 gr Plain Flour
80 gr Butter
450 gr Crystal Sugar
3 Egg
350 ml Milk warm
15 gr Cocoa melted
16 gr Baking Powder 1 small pack
15 gr Instant Coffee
8 gr Vanilla Sugar 1 small pack
1/2 Vanilla Bean scraped
a pinch Salt
450 butter Butter
400 gr Dulce de Leche
5 gr Instant Coffee fine powder
30 ml Espresso
Chocolate Ganache
100 gr Dark Chocolate
130 ml Heavy Cream
2 Egg White
1/2 cup Crystal Sugar
3 drops Lemon Juice
1/2 Vanilla Bean scraped
6 tsp Cocoa

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So we had this birthday celebration this weekend and, of course, I could not help myself, even if I was one of the guests, to bake a cake. But I didn’t want a regular cake with whipping cream, or a pie with custard, but I wanted strong flavours and chocolate, not too much, not too little, whatever, you get it. I had no idea what to make!

And because my best ideas regarding cooking come while I take a hot bath, I prepared a nice scented moment for myself and I decided that I wanted coffe, chocolate, caramel and meringues, but I just didn’t know in which order and I also wanted a recipe for an amateur not a pastry chef with over the top ingredients and techniques. So I started browsing the Internet for ideas and that is when I discovered Tatyana’s recipe and website. Just take a look and see what amazing things she can make!

Her recipe was just exactly what I needed. I read it, made my adjustments, my own decoration idea and there it was. Sunday morning I had the perfect cake for a guy who loves coffee, caramel and chocolate. And for my pride. Mostly for my pride…


If you want to bake two cake layers in the same time don’t forget to switch the upper one with the bottom one after 25 minutes in the oven.

Let your layers cool off completely before you cut them, so you can make a nice smooth cut.

If your buttercream shifts place your cold bowl in hot water (if your bowl is warm for some reason, place it in ice cold water) and continue mixing until the butter is well incorporated. In 2-3 minutes it’s repaired and ready to go.

Take your time with frosting the cake. It will take a while until you get that nice, smooth layer. I used a metal bench scraper and it worked like a little wonder. Try all your spatulas and tools and figure out what works best for you.

Let the chocolate ganache cool off, because hot ganache will melt your buttercream.

If you are short of time and you have never tried meringues before, buy them. They take a long time and they can fail. But if you have enough time, just like me, bake them yourself. I promise that next time I will make better photos and shapes of these little meringues. This time I totally forgot, being mesmerized by my cake.

You don’t have a lot of surface to decorate, so make your meringues small. 

The original recipe is different, I only used it as an inspiration, so if you want another vision check her website as well. 

If you cannot find dulce de leche buy condensed milk and cook it au bain marie for 20 minutes, until thick.

Use an electronic kitchen scale. It really helps.

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The Cake Layers

Preheat your oven to 180 C. Place parchment paper in two 8 inch trays and set aside. Cream butter and sugar together and add the eggs and vanilla. Whisk until smooth.


Mix together the milk and the coffee in a mug, making sure that all the coffee is dissolved and let it cool off. In a large bowl sift the flour with the baking powder and the salt and set aside.


When your butter mixture is smooth, put your mixer on low and add 2 tbsp of flour mixture and 2 tsp of coffee with milk at a time, until everything is incorporated. At last, add the cocoa. You want to take your time with this step, so you get a very smooth batter.


Pour the batter in a bowl and weigh it and divide it between your two trays. Bake for 50 minutes to 1 hour until toothpick inserted into center of cake comes out clean. Remove from the oven and allow to cool for 10-15 minutes. Revome from tins and cool completely before leveling and cutting in half. Use a good sharp bread knife or a cake leveler to cut the top (bump) of the cake and make a smooth. Cut every cake in half using the same method.



Cream your butter using a paddle attachment, until white and fluffy. Add the instant coffee powder and mix well. Continue with 1 tbsp of dulce de leche and 1 tsp of coffee at a time until everything is incorporated. Place butter cream in a bowl and cover with plastic.


Frosting the cake

Take your cake layers and decide which one will be the bottom and which one will be the top. If you have one that is thicker use it as a bottom and if you have one that is smooth and straight use is as a top. It will help you with making a beautiful and smooth outside. Now it's the right time to decide also on what are you going to display the cake.


Grab your plate/plateau/cake holder and put 1/2 tbsp of buttercream in the center. This will help your first layer stick to the plate. Spread a thin layer of cream and top the layers. Using a long flat spatula make an outside base than you continute to level and smooth with a bench scraper or a "sharp" spatula. Place cake in the refrigerator overnight or at least for 6 hours. You want the buttercream to set and harden and the cake layers to become moist.


Chocolate Ganache

Bring the heavy cream to boil and be careful not to burn. Pour oven chopped chocolate and whisk until you obtain a smooth chocolate cream. Let it cool off and thicken a little bit. Take your cake out of the fridge and using a spoon pour chocolate on the edges of the cake so you create a nice dripping effect. Pour the rest of the chocolate in the middle and level with a spatula. Place the cake back in the refrigerator.



For this cake we are going to make 3 kinds of meringues and we will preheat out oven at 100 C. Wipe your bowl and whisk with a bit of vinegar and a paper cloth, because you want it as clean as possible. Beat the egg whites until they start to stiffen. Gradually add sugar, increasing the speed of your mixer. Whisk until you obtain a thick, glossy paste.


Grab a little bit between your fingers and if you still feel sugar crystals whisk more. If not, add the lemon drops and the vanilla bean and mix on high speed for 2 more minutes.


Grab 3 tall glasses and arrange 3 piping bags with different points and the end - I used a small round one, a "shark teeth" one and a large round one. Now it's time to take 4-5 tbsp of meringue from your bowl and fill one piping bag. Add 3 tsp of cocoa and mix you meringue again for 1 minute. Take 4-5 tbsp of meringue and fill the second piping bag. Add another 3 tsp of cocoa and mix you meringue again for 1 minute. Take 4-5 tbsp of meringue and fill the third piping bag.


Put parchament paper of your oven tray and form 5 large white meringues, 8 small light-cocoa meringues and 4 medium dark meringues. This might still leave you with some meringue "batter" and if you want you can form the rest on another tray and use them for a nice meringue & Nutella cookie sandwich.


Bake for 1 & 1/2 hour to 3 hours or until crisp and easy to lift from the paper. Leave them in the oven with the door opened, until the oven has cooled down, for at least 1 hour. This time we want them crisp inside and outside, because we will crush them.


Decorating the cake

Take out your cake from the fridge. Grab a small painting brush a dip it in edible golden glitter. Make a thin stripe at the base of the cake and draw some thick lines on the two sides of the top. Keep 3 white meringues and 5-6 medium dark meringues and crush the rest into fine dust with bigger chunks. Place the 3 white meringues in the center-back of the cake and place the other ones on the rest of the surface and gently, very gently press them on the ganache. Sprinkle with meringue dust and pieces. Bring a little glam to your white meringues by dusting the tops with some gold glitter. And that's it! You are ready to show off!


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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