Zutaten für Patty's Cake With Espresso Caramel Sauce
- Unsweetened Chocolate Squares
- 2 tablespoons unsalted butter (for caramel sauce)
- Strong Coffee
- Bourbon
- 4 large eggs
- Vanilla
- Cake Flour
- 1 cup granulated sugar (for caramel sauce)
- Baking Soda
- ½ teaspoon salt
- ¼ cup water (for caramel sauce)
- ½ cup heavy cream (for caramel sauce)
- 2 tablespoons strong brewed espresso (for caramel sauce)
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Zubereitung von Patty's Cake With Espresso Caramel Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Espresso Caramel Sauce:** In a medium saucepan over medium heat, combine 1 cup granulated sugar and ¼ cup water. Cook without stirring until the sugar dissolves and turns a light amber color.
- Carefully pour in ½ cup heavy cream (be cautious as it will bubble up) and whisk until smooth.
- Remove from heat and stir in 2 tablespoons strong brewed espresso and 2 tablespoons unsalted butter until melted and incorporated.
- Once the cake is completely cool, pour the espresso caramel sauce over the top and let it drizzle down the sides. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
201g
Fat
62g
Carbs
25g
