Mocha Cake©
About the Recipe
A classic flavour loved by many! My go to Starbuck's order! A perfectly balanced drink between sharp coffee and comforting chocolate- so why not make it a cake?!
Ingredients
Chocolate Cake
· 2 medium Eggs (beaten together)
· 9.8oz-280g Light Brown Sugar
· 7oz-200g Self-Raising Flour (sited)
· 1 teaspoon Bicarbonate of Soda
· 1/4 teaspoon Baking Powder
· 1 teaspoon Ground Cinnamon
· 1 teaspoon Vanilla Extract
· 1 tablespoon Sunflower Oil
· 5.2oz-150g Baking Margarine
· 2.8oz-80g Cocoa Powder
· 10.1fl oz-300ml Chocolate Stout
Coffee Syrup
· 1 tablespoon Instant Espresso Powder
· 3.3fl oz-100ml Coffee Liqueur (like Kahlua)
· 1.7fl oz-50ml Boiling Water
· 3.5oz-100g Golden Caster Sugar
Mocha Buttercream
· 14.1oz-400g Chocolate Hazelnut Spread
· 8.8oz-250g Unsalted Butter (soft & room temperature)
· 2 teaspoons Instant Espresso Powder
· 1.7fl oz-50ml Coffee Liqueur (like Kahlua)
· 5fl oz-150ml Double Cream
Decoration (optional)
· Golden Crispy Balls (optional- to your preference)
Preparation
· Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven and grease two 8inch cake tins and set to one side
· In a large mixing bowl start the chocolate cake mix and cream together the margarine and sugar using an electric whisk/stand mix until light in colour and well combined
· Add the beaten eggs in stages, mixing in-between each addition until all egg mix has been used. Set to one side
· In a separate mixing bowl, sieve the baking powder, self-raising flour and bicarbonate of soda. Stir to combine. Set to one side
· In a large measuring jug, sieve in the cocoa powder and add the stout. Stir gently to combine but so it's still light and fluffy
· Add one tablespoon of flour mix and one cocoa mix to the cake mix and combine well. Repeat this process until there is no cocoa or flour mix left
· Finally, add the ground cinnamon, oil and vanilla extract. Fold in gently
· Spoon equally into the pre-prepared tins and pop into the oven for 30mins
· Meanwhile, make the coffee syrup by adding all of the ingredients into a small saucepan and stir over a medium/low heat continuously for 15 minutes until thickened slightly. Remove from the heat and set to one side to cool
· Once the cakes are baked, remove from the oven and set to one side to cool for 20 minutes. Pierce the cakes all over using a wooden skewer and pour the coffee syrup all over the 2 cakes equally. Set to one side and allow to cool completely in their tins
· To make the mocha buttercream, mix together the butter and chocolate hazelnut spread until thoroughly combined and smooth. Add the cream, coffee liqueur and espresso powder and mix gently for 10-15 seconds until thoroughly combined but not over-mixed
Remove the cakes from the tins. On the bottom half of one cake, spread half of the buttercream. Then, place the second cake on top to sandwich it together
· Spoon the remaining buttercream on the top of the assembled cake and spread out evenly over the top and sides. Decorate to your preference