Mocha Chocolate Cake

Mocha Chocolate Cake
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Baking is a very rejuvenating hobby. And also very forgiving. I can say this because I often mess up with recipes, swipe certain ingredients with what I have on hand, measure ingredients without any precision and still manage to make something delicious. So believe me when I say, that you don’t need any formal training in cooking or baking. You just need to be fond of it.
Coming back to what this post is about :D. This Mocha Chocolate Cake is every coffee lover’s dream cake. The moist mocha sponge cake is filled with a dark chocolate ganache and frosted with a bold coffee mascarpone frosting. Coffee all the way!!

Mocha Chocolate Cake

 

Mocha Chocolate Cake
Two of my favorite things- Chocolate and Coffee come together to create a sinfully rich Mocha Chocolate Cake, bursting with flavors.
Layer cakes like these are perfect for birthdays or any other celebrations at home. If you are pressed for time, just do a simple chocolate frosting with the mocha sponge. Although, I would definitely recommend the dreamy coffee mascarpone frosting. It is definitely a high point of this Mocha Chocolate Cake.

Mocha Chocolate Cake

Mocha Chocolate Cake

 

Mocha Chocolate Cake

Rating: 51

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 25 minutes

Mocha Chocolate Cake

Ingredients

    For Mocha Sponge
  • 2 cups All purpose Flour
  • 2 tsp. Baking powder
  • 4 eggs (at room temperature)
  • 2 cups granulated sugar (white)
  • 4 tsp. Instant coffee
  • 1 cup milk
  • 4 tbsp. Unsalted butter
  • 2 tsp. Vanilla Essence
  • For Dark Chocolate Ganache
  • 250 gms. Dark chocolate (chopped)
  • 350 gms. Heavy cream
  • For Coffee Mascarpone Frosting
  • 450 gms. Mascarpone Cheese
  • 3 tbsp. Instant Coffee
  • 1 tbsp. Hot water
  • ¼ cup Icing sugar
  • 2 tbsp. Bailey’s Irish Cream Liqueur (Optional)

Instructions

    For Mocha Sponge
  1. Preheat oven to 180 C / 350 F. Grease and butter well two 7 inch round pans.
  2. Whisk together the flour, baking powder. Keep aside.
  3. Heat milk and butter until the butter melts. Mix in the instant coffee. Keep aside.
  4. Beat with an electric mixer, the sugar, vanilla and eggs until light and fluffy (about triple in volume)
  5. Whisk in the flour mixture.
  6. Whisk in the hot milk-butter-coffee mixture.
  7. Pour batter into prepared pans , tap against counter and bake for 35-40 minutes at 180 C/ 350 F until cake springs back when touched on top . The top will be browned and edges will come away from the pan.
  8. Cool in pan for 5 minutes and then carefully invert out, and cool on a wire rack.
  9. Trim the cakes once cooled into your desired layers so that they’re flat and even.
  10. ** If you’d like to achieve a three-layered cake as pictured (and you only have two cake tins and not three), just weigh out the mixture and place two-thirds into one tin and one-third into the other. The larger cake will need longer baking. Once baked, trim the sponges and cut the larger cake into two layers and keep the smaller cake as one layer. Three layers!
  11. For Dark Chocolate Ganache
  12. Place your double cream in a saucepan over medium heat until it just comes to the boil.
  13. Gradually pour the hot cream over the chopped chocolate, one-third at a time. Incorporating well with a whisk with eat addition.
  14. Once all of the cream is added, give the ganache a good whisk to emulsify it and leave to cool at room temperature.
  15. For Coffee Mascarpone Frosting
  16. Stir the instant coffee into the tbsp. of hot water until dissolved. Leave to cool slightly.
  17. Beat the mascarpone and icing sugar with a hand whisk until fluffy and soft.
  18. Add in the coffee and Bailey’s (if using) and beat to distribute the flavour.
  19. Assembly:
  20. Layer your sponges with the dark chocolate ganache, stacking them on top of each other. Leave some ganache to one side if you’d like do use it to decorate your cake later.
  21. Cover the outside of your cake with a thin layer of mascarpone icing and place in the fridge to set for 15 minutes.
  22. Place one last layer of mascarpone icing onto the cake and smooth.
  23. Finish with decoration of your choice.
http://theloveofcakes.com/mocha-chocolate-cake/

Mocha Chocolate Cake

Every bite of this Mocha Chocolate Cake melts in your mouth and gives you a bold kick of coffee! The melding of chocolate, coffee and mascarpone cheese flavors is amazing and delicious for the palate.
Ditch your morning coffee tomorrow and bake this for breakfast :D!

There are a lot more coffee recipes on the blog for coffee lovers like Chocolate Mocha Cupcakes, Bailey’s Coffee Streusel Muffins, White Chocolate Cake with Mocha frosting & Tiramisu.

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16 Comments

    1. Hehe!! Thanks so much Kim😍😍 I am also a chocolate and coffee snob😁 And find excuses for making desserts with these two ingredients all the time!

    1. Hi Andy! Thanks for stopping by😊! This cake is perfect for dessert or for breakfast, with a cup of your coffee☺️ The round things on top are Maltesers,they just add to the prettiness! I hope you try it and give me a feedback 😃

  1. This looks sooo good. That coffee mascarpone frosting sounds heavenly. I am pretty sure I can eat it by the spoonfuls.

    1. Hehe! It’s a delight for any coffee lover😁. Thank you 😍 Have a great week ahead!

    1. Thank you for your kind words Stacey 😍😍😍😍 And I agree, sponge cakes are amazing in terms of texture and flavor too! Much love 💟

    1. Thank you so much Kelly 😍😍 I like the frostings and ganaches to be generous😀😀!Take care☺️ Much love💞

    1. Thank you so much Nidhi 😍😍 Its a great chocolate dessert!Thank you for stopping by😊 Have a great weekend 💞💞

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