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Chocolate Mocha Cake has layers of soft and fluffy chocolate sponge cake with a layer of luscious coffee buttercream and a …
استمري شكل حلو
Chocolate Mocha Cake has layers of soft and fluffy chocolate sponge cake with a layer of luscious coffee buttercream and a topping of chocolate ganache. This cake is so decadent in every bite. Recipe👇👇👇
Chocolate Sponge Cake:
•300ml ( 1 cup + 1/4 cup) Milk ( almond milk or any milk of your choice)
•1 tablespoon White Vinegar
•90g (1/3 cup) Plain Unsweetened Yogurt ( almond milk yogurt or any yogurt of your choice )
•150g (3/4 cup) Granulated Sugar / castor sugar / cane sugar
•60g (1/4 cup) Light brown sugar
•85ml (1/3 cup ) Oil ( vegetable / sunflower/ grapeseed)
•2 teaspoons Vanilla Extract
•33g (1/4 cup + 1 tablespoon) Cocoa powder
•1/2 + 1/4 teaspoon Baking Powder
•1 + 1/2 tsp of Baking Soda
•210g ( 1 cup + 3/4 cup) All Purpose Flour
•1/8th tsp Salt
•2 tsps Instant Coffee granules (optional)
Method:-
-Preheat oven to 350 and grease two 8 inch round cake tins with oil and line it with baking paper. In a bowl combine room temperature milk, vinegar & yogurt. Let it sit for 5 min and then add both sugars , oil & vanilla extract. Mix until sugar is almost dissolved.
– Add all the dry ingredients into liquid ingredients and mix gently until smooth cake batter forms. Divide and Pour the cake batter equally into the prepared cake tins and bake at 350f for 25-30 minutes or until firm to touch. Let them cool completely over a wire rack before assembling the cake.
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Coffee Buttercream Frosting:
•300g (1 cup + 1/3 cup) butter (I have used vegan butter sticks)
•240g (2 cups) powdered sugar
•120ml (1/2 cup) whipping cream (I have used room temperature nondairy unsweetened cream)
•2 tablespoons instant coffee (mixed with whipping cream)
Method: For buttercream, add chopped butter to in a mixing bowl and use a paddle attachment of a stand mixer or an electric whisk to whip the butter until it is light and fluffy on medium speed. Then add powdered sugar in 2 parts and beat the buttercream on low to medium speed until it is light and smooth.
-In a small bowl combine whipping cream and instant coffee, stir until it forms a smooth paste. Pour the prepared paste into the butter mixture and mix the buttercream for 2-3 minutes. the buttercream should be smooth and fluffy at this point. use a spatula to mix the buttercream and knock out any excess air pockets trapped in the buttercream.
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Chocolate Ganache topping:
•55g (1/3 cup) Dark chocolate chunks
•60ml (1/4 cup) Whipping Cream
Method: Combine both ingredients in a small pot and heat it gently until fully melted, combined and glossy. Let it cool it cool and thicker consistency at room temperature.
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Cake Assembly:
Place one of the cooled chocolate cakes on a plate and Add 5 scoops of frosting in between the cake layers and then spread an even layer of frosting all over the cake in two coats. Chill the cake for 30 minutes and Pour chocolate ganache on chilled cake and spread it evenly with a spoon.
Store the cake in air tight container to keep it moist for a week. Enjoy!!