Sorry if you saw the Caramel Macchiato Chocolate Cake post earlier only to notice it mysteriously disappear. I accidentally deleted the whole thing! Here it is again. As mentioned, it’s a new rendition of the One-Bowl Chocolate Mocha Cake I created for a Cooking Light contest years ago.
The new version has some significant changes, with the first being it doesn’t require mayonnaise. My old one called for Hellman’s Light, as that was the sponsored ingredient. This version just uses an egg, oil, milk and water. Also, instead of non-dairy whipped topping (Cool Whip), this new version uses sweetened whipped cream. If you like Cool Whip and want to make things really easy, you can skip the whole step of whipping and sweetening 1 cup of cream and use a full 8 oz tub of Cool Whip. If you want to lighten it up a bit, you could use Cool Whip Light.
Caramel Macchiato Chocolate Cake Pan Size
The other version of this cake was baked in a 9×13 inch pan. This cake calls for a 7×11 inch baking dish. Glass looks nice, and since this is a serve out of the pan kind of cake I opted for glass. That, plus I just felt sorry for my 7×11 inch dish because it doesn’t get used often enough. If you don’t have the 7×11 inch dish, an 8 or 9 inch square dish or metal pan should work just fine.
My favorite part of making this cake is drizzling caramel and chocolate sundae syrups over the top. Honestly, that’s pretty much the best of my decorating ability right there. This is why I’m not a pastry chef. I use Hershey’s Caramel Sundae Syrup for the caramel syrup and (usually) Hershey’s Chocolate Syrup for the chocolate. For this cake I finally tried making homemade syrup using a recipe from Allrecipes.com and it was pretty good! So if you don’t feel like using store bought chocolate syrup you could give that recipe a try.
Caramel Macchiato Chocolate Cake
- 7×11 Inch Baking Dish
- 1 cup all-purpose flour (130 grams)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup sugar (190 grams)
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/2 cup hot brewed coffee
- 1/2 cup vegetable oil canola or light olive oil
- 1/2 cup whole milk
- 1 large egg
- 1/2 tsp vanilla
Macchiato Cream Frosting
- 1 cup heavy whipping cream 240 ml/8 oz
- 1/3 cup confectioners’ sugar 40 grams
- 1 teaspoon vanilla extract
- 3 tablespoons boiling water
- 2 tablespoons instant coffee not espresso powder
- 1 ½ cups 7 oz weight Marshmallow Fluff
- Preheat oven to 350 F. Grease a 7×11 inch baking dish or spray with cooking spray.
- In a large mixing bowl, stir together flour, salt, baking soda, baking powder and sugar.
- Whisk together the cocoa powder and the hot coffee until smooth. Let it cool slightly.
- Add the cocoa mixture to the bowl with the flour mixture, then stir in the oil, milk, egg and vanilla. Stir until well mixed, then beat until smooth. You can beat by hand or with an electric mixer, but if using a mixer don’t beat too long.
- Pour the batter into the pan and bake at 350 for about 25 minutes or until the cake springs back lightly when touched. An 8 inch pan might take a little longer, while a 9 inch square might take a little less. The 25 minutes worked for the 7×11 inch pan.
- Let cake cool completely, then making the topping.
- Topping: Beat cream until stiff peaks just start to form. Beat in confectioners’ sugar and vanilla. Set aside.
- Put boiling water in a large mixing bowl. Add instant coffee and stir until dissolved. Stir in marshmallow crème. Using an electric mixer, beat until smooth.
- Fold the sweetened whipped cream into the marshmallow mixture. Spread mixture over cooled cake. Drizzle cake with chocolate syrup and caramel syrup.