Slice of Sin
Indulge in the ultimate chocolate decadence with the "Slice of Sin," a rich and velvety dessert crafted to satisfy even the most intense sweet tooth cravings. This layered masterpiece combines ultra-moist chocolate cake infused with the bold depth of hot brewed coffee, a luscious coffee mousse with hints of dark chocolate and espresso, and a silky salted caramel glaze that drips down the sides for a show-stopping finish. Perfect for celebrations or when you're simply in the mood for an unforgettable treat, this cake layers complex flavors and textures into every bite. With a prep time of just 45 minutes and serving up to 10, it’s the perfect dessert to share—or not. Keywords: chocolate cake recipe, salted caramel dessert, coffee mousse layer cake, indulgent chocolate dessert.
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Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1.5 cups heavy cream
- 8 ounces dark chocolate, chopped
- 1 teaspoon instant espresso powder
- 1 cup granulated sugar (for caramel)
- 3 tablespoons salted butter
- 0.5 cup heavy cream (for caramel)
- 0.5 teaspoons sea salt
Directions
Step 1
Preheat oven to 350°F (175°C) and line two 9-inch cake pans with parchment paper. Grease the sides with butter or oil.
Step 2
In a large bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Step 3
In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Step 4
Gradually add the wet ingredients to the dry ingredients. Mix until just combined. Slowly stir in the hot brewed coffee until the batter is smooth.
Step 5
Divide the batter equally between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Step 6
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7
To prepare the coffee mousse, heat 1 cup of heavy cream in a saucepan over medium heat until just simmering. Remove from heat and stir in the chopped dark chocolate and espresso powder until melted and smooth. Let cool to room temperature.
Step 8
In a separate bowl, whip the remaining 0.5 cups of heavy cream until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture. Refrigerate until thickened, about 30 minutes.
Step 9
For the salted caramel glaze, heat granulated sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until it melts into a deep amber color.
Step 10
Carefully whisk in the salted butter until melted. Slowly add the heavy cream (for caramel) while stirring vigorously. Remove from heat and stir in sea salt. Allow the caramel to cool slightly but remain pourable.
Step 11
To assemble, place one cooled cake layer on a serving plate. Spread a generous layer of coffee mousse on top. Add the second cake layer and frost the top and sides with more mousse.
Step 12
Drizzle the salted caramel glaze over the top of the cake, allowing it to drip down the sides for an elegant finish.
Step 13
Chill the assembled cake in the refrigerator for at least 1 hour before serving. Slice and serve with a drizzle of extra caramel, if desired.
Nutrition Facts
| Serving size | (2284.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7277.4 |
| Total Fat 408.0g | 0% |
| Saturated Fat 196.3g | 0% |
| Polyunsaturated Fat 67.7g | |
| Cholesterol 984.4mg | 0% |
| Sodium 6999.6mg | 0% |
| Total Carbohydrate 878.2g | 0% |
| Dietary Fiber 63.6g | 0% |
| Total Sugars 580.7g | |
| Protein 76.7g | 0% |
| Vitamin D 230.2IU | 0% |
| Calcium 788.3mg | 0% |
| Iron 57.0mg | 0% |
| Potassium 4059.0mg | 0% |
Source of Calories