Some people say less is more, but not me! I say more is more, and with this cake — you definitely want more!
Here’s what you need for the cake:
I mix the ingredients in my KitchenAid mixer with paddle attachment in this order: (Or you can do it by hand. — If using a mixer, you may want to stop from time to time in order to scrape down the sides of the bowl.)
1/4 cup + 1 Tbsp Canola oil (Or vegetable oil, or XLOO — Whatever you prefer.)
1 cup = 1 Tbsp sugar
1 tsp vanilla extract
1 large egg
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup unsweetened cocoa powder
3/4 cup brewed coffee — cooled. (I brew extra in the morning and save it for the cake.)
1 cup all-purpose unbleached flour
Preheat oven to 350 degrees F.
Once ingredients are mixed well, pour the batter into a lightly oiled 9″ round cake pan. Bake for about 30 minutes, or until you can poke the center with a toothpick, and have out come out clean. Let the cake cool in the pan for about 10 minutes before transferring to a wire cooling rack to cool completely.
Here’s what you need for the icing:
Combine in mixer with whisk attachment:
1/4 cup brewed coffee – cooled
2 TBSP Meringue Powder (or powdered eggs – both are found in most grocery store baking aisles and are fairly inexpensive.)
1 Tbsp unsweetened cocoa powder
2 cups powdered sugar
Once the cake has cooled, frost it accordingly. You may need to stir the icing again before hand, as it is a hard-set icing.
Here’s what you need for the caramel sauce:
Combine in small sauce pan on medium heat:
1/4 c brewed coffee
1 cup sugar
1 Tbsp bourbon
1 tsp vanilla
Simmer on medium heat about 10 minutes, stirring occasionally with a wooden spoon.
remove from heat and add:
1 tsp unsweetened cocoa powder
1/4 cup milk. (I use skim, but use what you like.)
Once you have blended the cocoa and milk to the mixture, put it back on medium heat for about 2 more minutes. It will likely bubble a bit — this is fine, just be careful to stir it to avoid having it bubble over the pan.
Remove from the heat, and let it sit for about 5 minutes to cool and thicken.
Once it has cooled, drizzle the sauce over the top of the cake, and save the rest to drizzle over individual pieces.