Coffee Caramel Butter Cake - Tulip Recipe

Take your dessert game to the next level. This Coffee Caramel Butter Cake combines a deeply flavorful coffee-pecan sponge with a gooey, velvety milk chocolate salted caramel center. Finished with a professional-looking chocolate glaze, it’s a showstopping treat that tastes just as luxurious as it looks! 

Butter Cake Base

Ingredients:

• 585 grams Butter Cake Base/Mix
• 4 grams Coffee Powder
• 60 grams Pecan Nuts, chopped

Instructions:

1. In a bowl, mix all the ingredients until well combined.
2. Cover the bowl and chill the batter in the refrigerator for 24 hours.
3. When ready to bake, preheat the oven to 170°C (340°F). Grease a cake tin and line it with parchment paper.
4. Pour the chilled batter into the prepared cake tin.
5. Bake at 170°C (340°F) for 20 minutes, then reduce the temperature to 160°C (320°F) and bake for an additional 10 minutes, or until a skewer inserted into the center comes out clean.

Milk Chocolate Salted Caramel Filling

Ingredients:

• 80 grams Glucose Syrup
• 120 grams Sugar
• 120 grams Heavy Cream (or Full Cream)
• 4 grams Salt
• 40 grams Butter
• 100 grams Tulip Milk Chocolate Compound

Instructions:

1. Make a dry caramel by melting the sugar in a saucepan over medium heat until it turns an amber color.
2. Meanwhile, gently heat the heavy cream and salt together until the salt is completely dissolved. Let it cool slightly, to about 35°C (95°F).
3. Carefully pour the warm cream mixture into the caramel and whisk until smooth.
4. Pour the hot caramel mixture over the Tulip Milk Chocolate Compound and mix well until the chocolate is fully melted.
5. Add the butter and blend with an immersion (hand) blender until the mixture is smooth and fully incorporated.

Chocolate Coating

Ingredients:

• 450 grams Tulip Milk Chocolate Compound
• 150 grams Sunflower Oil

Instructions:

1. Melt the Tulip Milk Chocolate Compound in a heatproof bowl.
2. Add the sunflower oil.
3. Blend with an immersion (hand) blender until smooth.

Assembly

1. Once the cake is baked and cooled, freeze it completely.
2. Coat the frozen cake with the chocolate coating mixture (ensure the coating is around 35°C / 95°F for a smooth finish).
3. Pipe any leftover salted caramel on top of the coated cake for decoration.
4. Garnish with other chocolate decorations as desired.