Layers of chocolate and coffee sponges, filled and covered with a rich coffee buttercream and chocolate ganache and finished with milk and white chocolate truffles.
This Mocha Cake was made for, you guessed it, another birthday! My boyfriend’s family have all of their birthdays around the same time of the year, so this cake was for his grandma’s birthday. She loves coffee cake, but I wanted to do a bit of an update to the classic coffee cake recipe, so decided to go for mocha, which is a mixture of coffee and chocolate.
Finding a Mocha Cake recipe was actually really hard and I don’t think many people have actually done it before. I did eventually find one, though did alter it somewhat to what I wanted. It was also an American recipe, which meant the measurements were all in cups and pounds. I then did the hard part of converting all the measurements to grams and millimetres, which then I found out got a lot harder as not all ingredients measure the same in cups, meaning a cup of flour and a cup of sugar don’t measure to be the same amount in grams. So, after that was all sorted, I was finally ready to bake!
This cake was made quite last minute and thankfully my boyfriend lovingly offered himself up as my assistant! Once the cake batter was made it did turn out runny, quite like my Mary Berry Death by Chocolate Cake batter, so I wasn’t worried as I knew it would turn out okay. However, they did come out of the oven rather thinner than usual and feeling less spongey than normal. I do have to say that the sponges caused me so much stress up until the point the cake was cut and tasted to know if they tasted okay (which thankfully they did!).
After the scare with the thin sponges, the buttercream turned out amazing. I don’t like coffee myself, but this buttercream so was nice, with not too much of a coffee flavour to put me off, but enough for my coffee-loving boyfriends mum to love it. I assembled the cake with the buttercream along with a half dark, half milk chocolate ganache (as we ran out of chocolate half way through so my boyfriend had to make a dash to a small store at 11pm and we couldn’t get the same chocolate). But you couldn’t tell the difference in the taste, which was great. Then the cake was topped with milk and white chocolate truffles from Hotel Chocolat.
As soon as the cake was cut I was quick to stuff some in my face to make sure the sponges tasted good. They did, and it was THE moistest cake I have ever had. The sponges did look denser than usual; I’m not sure if it was the buttermilk, sour cream and less eggs in the mixture that caused this extra moistness. It was all eaten straight away and everyone loved it, which was such a relief! I was so happy with how it turned out and now I think I am converted and do like coffee, well… maybe not coffee, but coffee cake, which counts, right?
Difficulty rating: 4/10
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