This month, for my Cake Slice Baker’s selection, I decided to go with the Mini Chocolate Espresso Cakes with Burnt Caramel.
It certainly sounds incredible, but the recipe spans two full pages and calls for a pound and a half of butter, along with three whole eggs, six egg yolks, and a long list of other ingredients. I always start out feeling ambitious when picking a recipe, only to later wonder, What was I thinking?
Despite the initial shock of this two-day baking marathon, I can confidently say it was worth the effort. Choosing a challenging recipe from The Cake Book by Rebecca Firth turned out to be a fantastic decision—the results were absolutely amazing!
The chocolate cake itself is soft, rich, and decadently delicious—perfect even on its own. Plus, it’s surprisingly simple to make.
But when you layer it with French Mocha Buttercream and drizzle it with burnt caramel, it transforms into something truly spectacular. The flavors blend beautifully, creating a dessert that’s nothing short of extraordinary.
Every bit of effort that goes into making this cake is absolutely worth it!
Tips for Making This Cake Successfully:
- Read the Recipe Thoroughly – Before you start, go through the entire recipe and ingredient list. Many ingredients need to be at room temperature, which is crucial for a smooth, well-blended batter.
- Patience with the French Mocha Buttercream – This luxurious buttercream contains 32 tablespoons of butter, and each piece must be added one at a time, fully incorporated before adding the next. It takes time, but the silky, rich result is worth it.
- Be Careful with the Burnt Caramel – While you can stir the sugar and water at the beginning, once it starts simmering or boiling, do not stir! Stirring will cause crystallization, forcing you to start over. If any sugar crystals form, strain the caramel through a sieve to save it.
After cutting out the mini cakes, I was left with plenty of cake scraps. So, I decided to mooj (a highly technical term for piecing and mushing it all together) them into one big cake and covered it with the extra frosting. Honestly, it was just as delicious—perfect if you’d rather skip making individual cakes.
I will absolutely be making Mini Chocolate Espresso Cakes with Burnt Caramel again. It’s a showstopper, and anyone who tries it will be impressed.
If you’re up for a rewarding challenge with an incredible payoff, this cake is the one to make.
Looking for another impressive bake? Try the Chocolate St. Honoré Cake—it’s another wow-worthy dessert!
And don’t forget to check out the other Cake Slice Bakers’ selections (links below the recipe).