Decadent Caramel Coffee Crunch Cake Recipe: A Sweet and Crunchy Delight

Indulge in the ultimate dessert experience with our Caramel Coffee Crunch Cake. This decadent cake combines the rich flavors of caramel, coffee, and crunchy walnuts, creating a perfectly layered dessert that’s sure to impress. Whether you’re hosting a special occasion or simply treating yourself, this easy-to-follow recipe guarantees a show-stopping result.

Ingredients

Cake:

• 4 large eggs
• 1 cup granulated sugar (120g)
• ½ cup vegetable oil (150ml)
• 1 box caramel-flavored yogurt
• 2 tbsp instant coffee dissolved in 3 tbsp milk
• ½ cup roasted walnuts, chopped
• 2 packets sweet yeast (16g each)
• A pinch of salt
• 2 cups all-purpose flour

Cream Filling:

• 2 cups milk (500ml)
• 3 tbsp chocolate pastry cream
• 4 tbsp granulated sugar
• ½ cup roasted and ground coconut

Decoration:

• 1 box caramel yogurt
• 5.3 oz white chocolate (150g)

Preparation

1. Prepare the Cake Batter: In a large mixing bowl, whisk together the eggs, sugar, and a pinch of salt until light and fluffy. Gradually add the oil, coffee-milk mixture, and caramel yogurt, mixing well after each addition. Fold in the chopped walnuts, flour, and yeast until a smooth batter forms.

2. Bake the Cake: Preheat your oven to 350°F (180°C). Pour the batter into a greased and floured cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

3. Make the Cream Filling: In a saucepan, combine milk, pastry cream, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, stir in the ground coconut, and let it cool. Once cooled, whip the mixture with an electric mixer until smooth and set aside.

4. Assemble the Cake: Slice the cooled cake horizontally into two layers. Place the first layer on a serving plate and spread the cream filling evenly. Top with the second cake layer.

5. Decorate the Cake: Heat the caramel yogurt in a saucepan until warm. Remove from heat, add the white chocolate, and stir until melted and smooth. Pour the mixture over the cake, allowing it to drip down the sides. Decorate with stripes of melted dark chocolate and sprinkle the edges with red coconut for a festive touch.

6. Chill and Serve: Refrigerate the cake for at least 2 hours before serving. Enjoy this irresistible Caramel Coffee Crunch Cake with your loved ones!