Top with fourth layer, cut side down. And I was determined to put together a recipe for just that. This ultra-chocolaty layer cake is a mocha lover’s dream! This should take 20-30 minutes. Top with the second cake layer. If you’re an “eat with your eyes” type of person, then just close your freakin’ eyes! I’ve always made this using two cake pans and have never had an issue. Let mixture stand, stirring occasionally, until chocolate is melted and the mixture is smooth. Cool 10 minutes. ★☆ Store any leftover cake well wrapped in the fridge and allow enough time to let it come back to room temperature before serving again (See NOTE below). I followed the recipe exactly and cooked the cakes for 60 minutes, turned out just like the pictures. In large bowl, beat cake mix, water, oil, 2 tablespoons … Do the same with the chocolate-coffee mixture. Regardless, I’m very sorry to hear that this one didn’t work for you. )…, Finely chopped chocolate-covered espresso beans, for garnish, Keywords: mocha cake recipe, chocolate mocha, espresso buttercream recipe, chocolate mocha cake, layer cake recipes, Tag @molly_yestoyolks on Instagram and hashtag it #yestoyolks, Filed Under: Cakes, Dessert, Recipes, Vegetarian Tagged With: cake, chocolate, dessert, espresso, fudge, mocha, special occasions, Ohhh my goodness that cake looks deliciously moist and amazing!! Not only will the cakes hold together better in general, but you also will have fewer crumbs getting into your frosting. Garnish the cake with finely chopped chocolate-covered espresso beans (an optional step!). The cake has to cool completely before the mousse filling can be added. Happy blogiversary! Stir in 2 teaspoons vanilla. Hi There. Thanks for the comment! I’m sorry to hear that this didn’t quite work out for you. 🙂, I followed the recipe word for word but it came out an absolute failure. Trim off rounded top of one cake layer. https://www.kawalingpinoyrecipe.com/desserts/mocha_cake.php I’m so glad to hear you enjoyed it! Allow to cool, then whip the filling… Preheat oven to 350°F. Remove pan from heat and add chocolate, whisking until chocolate is melted. Preheat oven to 300°F and liberally butter two 9-inch round pans (See important NOTE below). OK, enough rambling. Coffee + chocolate = perfection. Take it or leave it. A LOT has happened in this past year (um, I made a HUMAN BEING. MY TIMELINE: My plan of attack is usually to bake the cakes the day before I want to serve them, let them cool completely, wrap them well in plastic wrap, and keep them in the fridge until I’m ready to assemble. Will the fudge filling be ok in the cake if the cake is out in room temperature for 3 days? Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Love your blog and your recipes . LESS-, © 2020 ®/TM General Mills All Rights Reserved. It’s been an overwhelmingly satisfying and humbling experience thus far. While the cake is cooling, stir together the mocha mousse filling. Thank you in advance! This is one of our favorite recipes. Stir in chocolate chips with whisk until chips are melted. Place the cake pans on a large baking sheet. I talk about my housemates a lot, and one of the perks of being my housemate? Refrigerate the cake for at least 30 minutes (or up to 1-2 days, covered) while you make the chocolate frosting. Hah. My photography is still an area where I have much room to improve, but I think I’ve already improved in some ways (despite the pictures for this post – I hate every single one. Whisk well until completely combined. Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. ), I also ran out of chocolate chips when making the fudgy filling (used about 1/2 the given amount), but now it has a really bitter sweet coffee taste. Add all remaining cake ingredients. Cover; refrigerate at least 1 hour before serving. Happy first blog birthday – looking forward to what you come up with in years to come! Very rich cake! So sorry! A custom-made, just-for-you birthday cake. Learn how your comment data is processed. Even a year into it. Unfortunate because I was really looking forward to trying this cake, Sophie, I’m so sorry to hear this! I am SO happy to hear that you loved the cake! I have not tried this as a cupcake recipe yet – if I do, I’ll be sure to let you know how it turns out! I have made a few (this one is a repeat offender), and they always taste a hell of a lot better than they look. What i would like to know is if you have tried this as a cupcake recipe? Instead, I wanted to focus on putting GOOD CONTENT out there. It really just enhances the chocolate flavor. The frosting recipe is 100% my own). Same as above really! Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, 12 Easy & Elegant Main Courses for Christmas, 35 Make-Ahead Brunch Recipes That’ll Let You Hit Snooze. Resist the urge to overmix the batter. I had a sudden and random urge to make a layer cake. 1. You can use 1 container Betty Crocker® Whipped chocolate frosting instead of the whipped cream topping. In the bowl of a stand mixer, beat the eggs until lightened in color and slightly frothy, about 2 minutes. Quite frankly, I didn’t think I could compete. This will be my go to recipe from now on!! Dollop half of the espresso frosting on top of the cake and work it around the top and down the sides, swirling the frosting evenly as you go. ★☆ Drizzle remaining syrup over cut side of second cake layer. Add the dry ingredients to the wet mixture in two or three batches, mixing until just combined. I plan on making this cake for my daughters 16th birthday. The longest I’ve had to bake these cakes is for 1 hour and 15 minutes. Let’s get to the good stuff: this freakin’ amazing cake. Repeat with second and third layers. I found those people to be far more impressive than myself. I am unsure why this recipe has worked perfectly for some (myself included! I wonder if maybe you made a dam with the butercream before you pour in the fudgy middle. Thanks!. It reminded me of … Here’s to many more (cakes! 🙂. Even after I’ve received such a great reaction from friends, family, and…strangers. Cook over medium heat, whisking constantly, 5 minutes or until thickened. What a mess. In a hurry? Which turned out great for my coffee-hating husband, because he was able to eat a couple un-frosted. Line a 17×12 inch jelly roll sheet pan with parchment paper. Thank you for a wonderful recipe! I really loved your post. Thank you so much for your prompt reply ! I recommend baking at this lower temperature and adding more time, as needed, to get the cakes cooked through. Ultra-smooth buttercream adds a rich finishing touch. The coffee flavor is the perfect amount, not too overpowering. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Cover and refrigerate 30 minutes. Refrigerate layers 45 minutes for easier handling. Thank you for this recipe! Your email address will not be published. And I’m OK with that. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Love mocha? I have not been able to find the recipe I originally based this off of for YEARS. I’m making this for my boss’s birthday tomorrow!!! People request it again and again. I still agonize over my obviously-still-a-beginner photography. It did indeed make a lot of batter. Perfect for when you need a frosting lighter than buttercream but still want that … Thank you again!! This will serve as a “crumb coat.” Place the cake in the fridge for 20-30 minutes so the first layer of frosting can set. YUM! Melt the chips, cream and coffee together. Are they good enough? I’m my own worst enemy. In the end I had to toss it out, there was no way to salvage it. Place the first cake layer on a cake pedestal (or plate). « Bacon & Apple Stuffed Jalapeño Poppers, Coconut Ginger Lentil Soup with Butternut Squash », http://thestayathomechef.com/the-most-amazing-chocolate-cake/, 23 Of the Best Ideas for Birthday Cake Fudge Recipe - Best Recipes Ideas and Collections, Spinach & Artichoke Stuffed Shells with Asiago Cream, Spiced Maple Red Cranberry Bourbon Spritzer, Brown Butter Chocolate Chip Cookies with Orange & Cranberries. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. It’s our favorite! And this one rocks. I will try to come back with insights and results. Notify me of follow-up comments by email. I'm Molly. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the … Something I could look back on and say “hey, good job.” I wanted to share my recipes and inspirations with people and not worry so much about how they were received. Super moist cake, delicious fudge filling, and a perfect balance of coffee flavor in the frosting. I don’t care for coffee and Espresso flavors but this cake and filling looks so yummy! Heat oven to 350°F (325°F for dark or nonstick pans). You may be able to sub the coffee out with another liquid such as milk, but baking is so precise and I’ve never tried that, so I can’t guarantee that it will come out. Hi there. And strangers were postingabout/pinning my content on a daily basis (which is still shocking to me, heh). Place the chocolate chips in a small bowl and pour the hot coffee over top. It was always kind of bland, never chocolatey enough. I made this cake yesterday for my boyfriend’s birthday. Divide the batter between the prepared pans and bake in the middle of the oven until a tester inserted in the centers comes out clean, roughly 60-75 minutes (check after an hour). Cream the sugar and butter together until very light in colour and smooth. Spread topping over side and top of cake. No part of this recipe was based off the recipe you linked to – if it was, I would have linked it initially (side note: it’s not OK to accuse someone of stealing another author’s recipe without giving credit, by the way. Just as an FYI: the liquid coffee in the cake won’t come through super strong. Those connections span my personal life and the blog world. Once I turned off the knee-jerk inclination to compare myself to others, I was happy with what I was putting out there. If you’re like me, you are no expert at baking and assembling layer cakes. Read More…, A couple tablespoons of softened butter, for greasing the cake pans. One year ago, I finally worked up the courage to document my cooking after months (years?) You want to mix until all the dry ingredients are visibly incorporated. I let it cool until it is a similar consistency to frosting. You’ll need heavy cream, chocolate chips and International Delight Iced Coffee. Pour into pans. Hi Debbie. Lightly grease waxed paper. I ADORE this cake. And she and the whole gang at work loved it. Hi Molly – this recipe is the same as Double Chcoolate Layer Cake from Epicurious – I have the original recipe but the frosting is different .It is best made in three 9 inch pans for the best results .Thank you . In small bowl, combine cocoa, baking powder, … Birthday cakes are a thing around here. Add the egg whites and sugar and … Cool completely, about 1 hour. This cake was something I came up with a couple years ago. This ultra-chocolaty layer cake is a mocha lover’s dream! ★☆ Gently stir egg whites into … In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form. Prepare Mocha Cake: Preheat oven to 375 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Welcome to my little space devoted to all things FOOD! Cut each cake layer horizontally to make 2 layers. This Mocha Raspberry Cake has two layers of moist chocolate cake, a layer of sweet raspberry filling, frosted with silky mocha buttercream and topped with fresh raspberries! It wasn’t a nice thick layer like yours was (maybe didn’t cool enough). 🙂 Thank you for the recipe! So glad that the frosting could cover my mistakes from a cake that got stuck to the pan! I’m planning on making this cake in the next couple days. And I constantly worry about the recipes I’m putting out there. Which spreads the batter across THREE 9 inch pans – which this should really call for… I had a major overflow in just two 9 inch pans, way too much batter. In a separate bowl, add the oil, milk, coffee, eggs, and vanilla. MORE+ In a saucepan, bring cream, sugar, espresso powder, salt, and corn syrup to a simmer over moderately low heat, whisking until sugar is dissolved. I made it for my mom’s birthday and everyone loved it. Thank you so much, Cristina! Spread the cooled fudge filling mixture on top of the first layer. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Hi Molly – you are very welcome! I’m not sure what made me finally take the plunge…because I’m still totally self conscious about anything I post on this blog! Beat at low speed until well mixed. Everything from the cake batter itself to the frosting to the filling are focused on the torrid love affair I have with the coffee and chocolate combination. Into a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. So win win! Divinely distinctive and delicious adding a satisfying finish. What?!). Just waiting to put the second coat of frosting on and garnish!! I got 2 9in layers plus like 15 cupcakes but my kids loved the cupcakes plain. Meanwhile, dissolve the espresso powder in the vanilla extract and then add it to the frosting, mixing to combine. Still yummy!! Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. I didn’t think blogging was for me, even though I LOVED reading food blogs and was fascinated and impressed by people’s constant creativity. This Mocha cake is a dense and moist coffee flavored cake with a decadent Kahlua Coffee Frosting.. Once I had tasted the cake batter, I knew this was going to be good. While I am perfectly satisfied at said job, I knew I needed a creative outlet. I hope this helps! What do you recommend for substitutions if I don’t want to use the brewed Coffee and Espresso? I make the filling and the frosting on the day that I want to serve and then assemble while the cakes are still chilled. Regardless, I hate that it wasn’t successful on your end. I’m so bummed to hear this! I would like to make a tiered cakes with this recipe but not sure how many batches of fudge filling this makes. Omg I just have to tell you thank you for sharing this amazing recipe! Perhaps you should try making the cake as is but without the espresso powder? I needed a creative outlet. I brought it to work the next day and got SO many compliments! Cut butter into pieces and add, whisking until smooth. Slowly add the buttermilk mixture to the eggs, mixing until well combined. It’s been an evolution. Cooking had served as one creative outlet for me since my early 20s, and being an English major, I had always loved to write. I made this cake for my husband’s birthday and it was TO DIE FOR! 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