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Chocolate Cafe Au Lait Cake

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Devil’s food cake loaded with chocolate chips, walnuts, and graham cracker crumbs, then layered with coffee-kissed whipped cream. A semi-homemade showstopper that starts with a box mix but finishes like a bakery original.

YIELD

1 cake

PREP

20 min

COOK

35 min

READY

1 hrs

Think of this as the love child of a campfire s’more and your favorite coffeehouse mocha.

Graham cracker crumbs, semi-sweet chocolate chips, and chopped walnuts get pressed right into devil’s food cake batter before baking, creating a crunchy, nutty layer that stays put through every slice.

The real magic? A cloud of whipped cream spiked with instant coffee powder that makes the whole thing taste like a chocolate cafe au lait in cake form.

It starts with a box mix, so you can pull this together on a weeknight, but nobody at the table needs to know that.

Kitchen Tips

  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. Cold equipment equals stiffer peaks, faster.
  • Don’t frost the top of the cake. That crumb-chip-walnut crust is the star, so let it shine.
  • Swap the instant coffee for espresso powder if you want a deeper, bolder coffee punch.
  • Store in the fridge since the whipped cream frosting won’t hold up at room temperature.

Ingredients

4 115.6
OUNCES ML/G MARGARINE
1 ½ 355
6 173.4
½ 118
CUP ML WALNUTS
chopped
1 1
PACKAGE PACKAGE CAKE MIX, DEVILS FOOD
1 ½ 355
1 ½ 7.5
TEASPOONS ML INSTANT COFFEE
79
CUP ML POWDERED SUGAR
sifted

Directions

Melt margarine in a medium saucepan over low heat, or in a 1-quart glass bowl in a microwave oven on High 1 to 1¼ minutes.

Stir in graham cracker crumbs and let cool. When cool, stir in chocolate chips and walnuts; set aside. Preheat oven to 350℉ (180℃). Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Turn batter into prepared pans. Sprinkle crumb-walnut-chocolate chip mixture over cake batter, dividing evenly between pans. Using fingertips or back of a spoon, lightly press mixture into batter. Bake cake as package directs (30 to 35 minutes), or until cake tester inserted in center comes out clean. Remove cakes from oven; let cool completely in pans before unmolding. Keep layers crumb side up. In a medium bowl, beat cream, coffee powder, and powdered sugar with an electric mixer on high speed until stiff. Place one cooled cake layer, crumb side up, on a serving plate. Spread three quarters of whipped cream mixture over cake. Top with remaining cake layer, crumb side up. Frost sides of cake with remaining whipped cream; do not frost top of cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 1344 58% from fat
 % Daily Value *
Total Fat 87g 134%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 1563mg 65%
Total Carbohydrate 47g 47%
Dietary Fiber 8g 31%
Sugars g
Protein 28g
Vitamin A 46% Vitamin C 2%
Calcium 27% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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