Luscious Chocolate Caramel Coffee Cake
### Ingredients:
**For the Cake:**
– 1 ¾ cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsweetened cocoa powder
– 1 cup granulated sugar
– ½ cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup vegetable oil
– 1 cup buttermilk
– ½ cup hot coffee
**For the Caramel Filling:**
– 1 cup caramel sauce (store-bought or homemade)
– ½ teaspoon sea salt
**For the Chocolate Ganache Topping:**
– 1 cup semi-sweet chocolate chips
– ½ cup heavy cream
**For the Crumb Topping:**
– ½ cup all-purpose flour
– ¼ cup brown sugar, packed
– ¼ cup unsalted butter, melted
– ¼ cup mini chocolate chips
### Instructions:
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. **Make the Cake Batter**:
– In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
– In another bowl, whisk together the sugar, brown sugar, eggs, and vanilla extract until well combined.
– Add the vegetable oil and buttermilk to the sugar mixture and mix until smooth.
– Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
– Stir in the hot coffee until the batter is smooth.
3. **Prepare the Caramel Filling**:
– In a small bowl, mix the caramel sauce with the sea salt. Set aside.
4. **Assemble the Cake**:
– Pour half of the cake batter into the prepared pan.
– Drizzle the salted caramel sauce over the batter, spreading it evenly.
– Pour the remaining cake batter over the caramel layer.
5. **Make the Crumb Topping**:
– In a small bowl, mix together the flour, brown sugar, and melted butter until crumbly.
– Stir in the mini chocolate chips.
6. **Bake the Cake**:
– Sprinkle the crumb topping evenly over the cake batter.
– Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. **Prepare the Chocolate Ganache**:
– In a microwave-safe bowl, heat the heavy cream until hot but not boiling.
– Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes.
– Stir until the mixture is smooth and glossy.
8. **Finish the Cake**:
– Once the cake is cool, pour the chocolate ganache over the top, allowing it to drip down the sides.
– Let the ganache set before slicing and serving.
Enjoy your Luscious Chocolate Caramel Coffee Cake with a cup of your favorite coffee!