Mocha Caramel Pots

Satisfy your sweet tooth AND your salt tooth with these salted caramel chocolate pots. Oh, did I forget to mention the chocolate?


Coffee Cake

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee, almost boiling

Caramel Sauce & Ganache

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream
  • Pinch of salt, plus more for topping
  • For the ganache:
  • 4 ounces semisweet chocolate chips
  • 1/2 cup heavy cream, almost boiling
  • To garnish:
  • Flaky sea salt
  • Chocolate-covered espresso beans


  1. Preheat the oven to 350 degrees. Grease a sheet tray and line with parchment paper.
  2. In a medium bowl, whisk together coffee cake dry ingredients. In a separate large bowl, combine eggs, milk, oil and extract. Slowly whisk in hot coffee (very slowly to not cook the eggs). Add dry ingredients to the wet in three portions. Mix until everything is smooth and combined. Pour batter onto prepared sheet tray. Bake for 20 to 25 minutes or until a toothpick comes out clean. Set aside to cool.

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