Mocha cake with milk chocolate frosting 

Yields 7

The perfect cake for a coffee and chocolate lover with dark layers of delicious cake , filled and frosted with a light milk chocolate frosting

For the cake

  1. 310 grams or 2 1/2 cups all purpose flour
  2. 300 grams or 1 1/2 cups sugar
  3. 45 grams or 1/2 cup cocoa powder (unsweetened)
  4. 1 tsp baking soda
  5. 3/4 tsp baking powder
  6. 1/2 tsp salt
  7. 4 eggs , at room temperature
  8. 225 grams or 1 cup butter , melted and cooled
  9. 1 tablespoon vanilla extract
  10. 3/4 cup curd or yoghurt , at room temperature
  11. 240 ml or 1 cup very hot coffee ( one tsp instant coffee powder dissolved in it)

For the Milk Chocolate frosting

  1. 250 grams milk chocolate
  2. 200 ml or 1 cup cream
  3. 112 grams or 1/2 cup unsalted butter , at room temperature
  4. 200 grams or 2 cups icing sugar , sifted
  5. 1 tsp vanilla extract

For the soaking syrup

  1. 100 grams or 1/2 cup sugar
  2. 120 ml or 1/2 cup water
  3. 1 tsp instant coffee powder

For the cake

  1. Preheat your oven to 180 C / 350 F. Butter and flour two 7 inch round pans well . Line the bottoms with parchment (optional).
  2. Whisk together the dry ingredients – the flour, baking soda, baking powder, salt , cocoa powder and sugar very well in a large bowl.
  3. Mix in the eggs , melted butter , yoghurt , hot coffee and vanilla extract. Whisk until smooth.
  4. Divide batter among two pans an bake for 32-38 minutes until a toothpick inserted in the centre comes out clean.
  5. Cool in pans for 5 minutes , remove and cool completely on wire rack.


For the milk chocolate frosting

  1. In a double boiler / microwave , heat the cream and chopped milk chocolate together until melted and smooth. Cool to room temperature.
  2. In another bowl, beat the butter until light and smooth.
  3. Add one cup sifted icing sugar , a few tablespoons at a time , beating well after each addition. Scrape the bowl as needed.
  4. Add the remaining sifted icing sugar , the vanilla and the cooled chocolate-cream mixture .
  5. Beat until desired consistency is achieved.


For the soaking syrup

  1. Heat together the water, sugar and coffee in a saucepan until sugar and coffee dissolves.
  2. Simmer for couple of minutes .Take off heat and cool.


For the assembly

  1. Slice each cooled cake into two horizontally.
  2. Place one cake slice on a cake board/ serving plate , brush generously with soaking syrup on top and sides . Spread about quarter cup of the frosting on top.
  3. Place the next cake slice on top and repeat.
  4. Place the last layer on top , spread the icing on top and sides and frost as desired.


Notes

  1. The cake can be stored for 2-3 days in an airtight container, the syrup and frosting will last for a week in the refrigerator .
  2. The cake can be baked in 2 nine inch pans for 30-34 minutes or 2 eight inch pans for 32-36 minutes.
  3. The frosting recipe makes 3 1/2 cups – just enough to fill and frost this cake. If you make lesser layers, you will have enough for piping.
  4. The frosting might seem soft but it is perfect for frosting a cake , but you can increase the icing sugar for a stiffer pipe- able frosting.
  5. For the frosting , I used Amul fresh cream here ( heavy cream works better) and couverture chocolate (compound works too).
  6. Refrigerate the cake but bring it to room temperature before serving





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