Mocha Cake

Adapted from Goldilocks Bakebook, this Mocha Cake will definitely satisfy your sweet tooth. The mocha flavor for both the cake and the frosting is just awesome! I topped  the cake with Chocolate Truffles for a more fabulous finish and for an added bittersweet taste. I tell you it made the cake even more irresistible! But you can of course decorate it as you please! :)

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Mocha Cake

Ingredients

  • For the cake: (Recipe from Goldilocks Bakebook)
  • 1 cup cake flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp coffee powder
  • 1 tsp unsweetened cocoa powder
  • ½ cup + 2 Tbsp sugar
  • 5 large eggs, yold and white separated
  • ¼ cup evaporated milk
  • 2 Tbsp olive oil
  • For the Mocha Buttercream:
  • 3 cups powdered (confectioners) sugar
  • 2 cups unsalted butter, softened
  • 2 tsp coffee powder
  • 2 tsp unsweetened cocoa powder
  • 4 Tbsp heavy whipping cream
  • 2 tsp vanilla extract
  • Chocolate truffles for decoration (optional)

Instructions

  1. For the cake: Line two 9" round pans with parchment paper. Sift all dry ingredients and set aside. In a bowl, whisk together egg yolks and 1/2 cup sugar over medium speed, until creamy and light yellow in color. In a small bowl, dissolve coffee and cocoa powder in evaporated milk until free from lumps. Pour into the yolk sugar mixture, along with olive oil, and beat until well combined. Add dried ingredients into it and beat over low speed until well incorporated.
  2. In another bowl, whisk egg whites and 2 Tbsp sugar over medium speed until soft peaks form, and then fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.
  3. Divide the batter between two cake pans. Bake for 20 to 25 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and allow to cool down for 10 minutes, then carefully turn over on the wire rack. Peel parchment paper and Cool completely before frosting.
  4. For the frosting: Heat up the whipping cream in the microwave for about 30 sec. Dissolve coffee and cocoa powder in it. Add vanilla extract. Stir until well combined. Set aside.
  5. Using a mixer on medium speed, cream the butter in a bowl. Adjust the speed to low and add the confectioners sugar. Beat until incorporated. Increase mixer speed to medium and add cream mixture and beat for 3 more minutes.
  6. To assemble: Put the first cake on a platter or cake stand. Spoon about 3/4 cup of frosting on top of the cake and spread evenly using a metal spatula. Shave some chocolate truffles on top. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Decorate as desired.
http://foodipino.com/2013/01/24/mocha-cake/

dd5f0a6e341960d0a952a09792c95e9c Mocha Cake

For more mouth-watering recipes, please visit me at Pinay In Texas Cooking Corner.  Salamat foodipino.com– Mabuhay!

© 2013, Tina a.k.a. PinayInTexas. All rights reserved.


  • Addie Atiyeh

    Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.`

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