The Softest Chocolate Cake You’ll Ever Eat!

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (approximately 9 inches).

In a large bowl, beat the eggs, salt, sugar, and vanilla sugar together until light and fluffy.

Gradually add the oil, milk, and dissolved instant coffee. Mix until well combined.

Sift the flour, cocoa powder, and baking powder into the wet ingredients. Gently fold in the dry ingredients until just combined, being careful not to overmix.

2. Bake the Cake:
Pour the batter into the prepared cake pan. Smooth the top with a spatula.

Bake in the preheated oven for about 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

3. Prepare the Caramel Filling:
In a small saucepan, combine sugar, cocoa powder, and cornstarch. Add about 200 ml of water to the mixture and whisk to combine.

Heat over medium heat, stirring constantly, until the mixture thickens to a smooth, creamy texture. Remove from heat and let it cool.

4. Assemble the Cake:
Once the cake has cooled completely, slice it in half horizontally to create two layers.

Spread the caramel filling evenly on top of the bottom layer.

Place the second layer on top and press down gently.

5. Serve and Enjoy:
Slice and serve! You can dust the cake with powdered sugar or cocoa powder for extra decoration if desired.

Serving and Storage Tips