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Caramel Macadamia Latte Cake

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Course: Dessert
Ingredients Method

Ingredients
  

For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee cooled
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
For the Caramel Sauce:
  • 1 cup coconut milk full-fat
  • 1 cup brown sugar
  • Pinch of salt
  • 1/2 cup chopped macadamia nuts

Method
 

Prepare the Cake:
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, mix together the brewed coffee, vegetable oil, vanilla extract, and apple cider vinegar.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Sauce:
  1. In a small saucepan, combine the coconut milk, brown sugar, and salt.
  2. Bring to a simmer over medium heat, stirring constantly.
  3. Once it starts to simmer, reduce the heat to low and continue cooking for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  4. Remove from heat and let cool slightly.
Assemble the Cake:
  1. Once the cake has cooled, place it on a serving plate or cake stand.
  2. Pour the warm caramel sauce over the cake, allowing it to drip down the sides.
  3. Sprinkle chopped macadamia nuts over the top of the cake and caramel sauce.
  4. Allow the caramel to set for a few minutes before slicing and serving.