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Decadent Chocolate Mocha Cake with Coffee Buttercream and Chocolate Ganache

Decadent Chocolate Mocha Cake with Coffee Buttercream and Chocolate Ganache

This luxurious chocolate mocha cake features layers of soft, moist chocolate sponge cake, luscious coffee buttercream frosting and a rich chocolate ganache topping. Each bite delivers a decadent combination of deep chocolate and smooth coffee flavors, making it an ideal treat for any chocolate or coffee lover. This cake is a stunning centerpiece for any dessert table, combining rich textures and flavors in every bite.

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Why you will love it

You will love this Chocolate Mocha Cake for its harmonious blend of flavors and textures. The moist and tender chocolate sponge cake perfectly complements the creamy coffee buttercream, while the glossy chocolate ganache adds a luxurious finish. The subtle touch of coffee enhances the chocolate, creating a balanced flavor profile that is both comforting and indulgent. This cake is not only delicious but also visually impressive, making it a standout dessert for any occasion.

Perfect opportunity

This cake is ideal for celebrations like birthdays, anniversaries and holiday get-togethers. It's a great choice for family gatherings, dinner parties, or as a special weekend gift. THE

its rich flavors and elegant presentation make it suitable for casual and formal events. Whether you're hosting a big party or enjoying a quiet evening at home, this cake will enhance any occasion with its delicious taste and stunning appearance.

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Decorating Tips

For a professional finish, top the cake with chocolate shavings, coffee beans or a light dusting of cocoa powder. You can also pipe extra buttercream around the edges or on top of the cake for an added decorative touch. If you're looking for a festive look, drizzle some melted white chocolate on top before adding the nuts. For a rustic presentation, garnish with fresh berries or a sprinkle of powdered sugar.

Chocolate cake:

  • 300 ml (1 cup + 1/4 cup) milk (almond milk or any milk of your choice)
  • 1 tablespoon of white vinegar
  • 90 g (1/3 cup) plain unsweetened yogurt (almond milk yogurt or any yogurt of your choice)
  • 150 g (3/4 cup) caster sugar (powdered sugar or cane sugar)
  • 60 g (1/4 cup) light brown sugar
  • 85 ml (1/3 cup) oil (vegetable, sunflower or grapeseed)
  • 2 teaspoons of vanilla extract
  • 33 g (1/4 cup + 1 tablespoon) cocoa powder
  • 1/2 + 1/4 teaspoon baking powder
  • 1 + 1/2 teaspoons baking soda
  • 210 g (1 cup + 3/4 cup) all-purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons instant coffee beans (optional)

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with oil and line with parchment paper. In a bowl, combine milk, vinegar and room temperature yogurt. Let sit for 5 minutes. Add the granulated sugar, brown sugar, oil and vanilla extract and mix until the sugar is almost dissolved. Add the dry ingredients (cocoa powder, baking powder, baking soda, flour, salt and instant coffee granules if using) to the wet ingredients. Mix gently until you have a smooth cake batter. Divide the cake batter evenly between the prepared cake pans. Bake at 350°F (175°C) for 25 to 30 minutes or until firm to the touch. Let the cakes cool completely on a rack before assembling them.

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Coffee Buttercream Frosting:

  • 300 g (1 cup + 1/3 cup) butter (vegan butter sticks if you prefer)
  • 240 g (2 cups) powdered sugar
  • 120 ml (1/2 cup) whipped cream (non-dairy, unsweetened cream if you prefer)
  • 2 tablespoons instant coffee (mixed with whipped cream)

In a mixing bowl, add the chopped butter. Use the paddle attachment of a stand mixer or electric whisk to whip the butter on medium speed until light and fluffy. Gradually add the powdered sugar in two parts, beating the buttercream at low to medium speed until smooth. In a small bowl, combine the whipped cream and instant coffee, stirring until a smooth paste forms. Pour the batter into the butter mixture and mix for 2-3 minutes until the buttercream is smooth and fluffy. Use a spatula to remove excess air pockets.

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Chocolate ganache topping:

  • 55 g (1/3 cup) dark chocolate pieces
  • 60 ml (1/4 cup) whipped cream

Combine the chocolate pieces and whipped cream in a small saucepan. Heat gently until completely melted, combined and shiny. Let it cool to a thicker consistency at room temperature.

Assembling the cake:

Place one of the cooled chocolate cakes on a plate. Add 5 scoops of frosting between the cake layers, then spread an even layer of frosting over the entire cake in two layers. Cool the cake for 30 minutes. Pour the cooled chocolate ganache over the cooled cake, spreading it evenly with a spoon. Store the cake in an airtight container to keep it moist for up to a week.

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