Chocolate Mocha Cake Recipe

 

 Chocolate Mocha Cake Recipe

 

Chocolate Mocha Cake
Chocolate Mocha Cake

 Chocolate Mocha Cake packed with the flavor of chocolate and coffee brings divine feeling for the chocolate lover and you will be delighted to get this moist and fluffy cake on the occasion of your birthday and I am sure would not like to share with anyone. In each layer of this cake, you will get the silky smooth ganache, and mocha buttercream. Coffee always enhances the chocolate flavor promptly so I would use a bit of extra coffee into the frosting as well as in the cake batter. Always mix the coffee at last before you mix all the wet ingredients into the batter. 

In this cake I would prefer to use high-quality dutch processed cocoa powder; as this is darker less acidic, and fudgier but don't think it is mandatory to use the same, you can use natural cocoa powder too, but I want you to know the difference between two make sense of dutch-process cocoa powder and natural cocoa powder.

Dutch-process cocoa powder made with the cocoa bean that has been washed in the alkaline solution of potassium carbonate will help to neutralize the acidity of the cocoa beans so we get neutral, dark colored, dutch-process cocoa powder light in flavor, it does not react with baking soda. So we need to pair it with baking soda while using any baked product.

Natural cocoa powder is just naturally made from roasted cocoa beans, it is acidic and bitter gives a strong and concentrated chocolate flavor. Natural cocoa powder is acidic so while using in any recipe no need to use the baking soda( Base) it will react with baking powder and allow baked goods to rise. You can use either type in the frosting, chocolate sauce, ice cream, or pudding, etc here you would go by taste preference because no leavening occurring. So this is all the chemistry that happens in your chocolatey baked goods. Let's start our recipe...

Prep Time 30 mins

Cook Time 30-35 mins

servings 10

Cuisine American 

Course Dessert

Ingredients:

For the cake 

3 cups all-purpose flour

2 2/3 cups granulated sugar

3 tbsp cocoa powder

1 tsp baking soda 

1tsp baking powder

1/2 cup sour cream 

3 eggs

3/4 cup vegetable oil

1 1/4 cup hot coffee

1 tsp salt

For the Buttercream:

2 sticks butter, unsalted

2 cups confectioners sugar

1 tbsp cocoa powder

1 tbsp coffee powder

1 tbsp vanilla

3 tbsp heavy  cream

1/2 tsp salt

For the Ganache;

1/2 cup dark chocolate, chopped

1/4 cups heavy cream

Instructions:

For the Cake

Preheat the oven to 350F. grease, and flour the three 9-inches cake pans, sift all dry ingredients into a bowl, combine all the wet ingredients into another bowl, mix all the dry ingredients to wet ingredients into the stand mixer bowl, whisk to incorporate all the ingredients well for about 2 minutes.

 Distribute the batter among the three cake pans and bake for about 30-35 minutes into the preheated oven, check the doneness; insert the toothpick into the center of the cake that comes out clean. Remove from oven allow them to cool before transferring to the wire rack. 

 

For Mocha Buttercream:

Sift the sugar, cocoa powder, and coffee, whip the butter for about 5 min, add in the sugar mixture, vanilla, whipped cream and beat till reaches the desired consistency. Add a bit more coffee powder if would like a stronger flavor.

 

For the Ganache:

Warm the cream into the saucepan, pour over the chopped chocolate, let it melt for a few minutes then whisk to incorporate well, microwave for 10 seconds if bits of chocolate are left, and whisk once more to mix well.

 

For the Assembling:

Spread the buttercream on the first layer, pour the ganache over the buttercream, add the second layer and repeat the process, add the third cover all around with the buttercream and finish with an offset spatula. For the garnishing drizzle the remaining ganache on the top of the cake and let it set well. Enjoy!!!


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