About The Recipe:

2017 Christmas And New Year Special Cake - Too Much Chocolate Mocha Cake | Homemade Chocolate Coffee Cake With Ganache - I made this special cake just 2 days back for my niece and nephew. They enjoyed and said yummy. Already I posted some chocolate cake recipes. So I got little confusion to name this cake. For this used, cocoa powder, compound dark chocolates, chocolate chips and coffee powder, So named "Too Much Chocolate Mocha Cake". Its really very soft, creamy and flavored full of chocolate and coffee. The combination of chocolate and coffee flavored extremely deliciously. Cake making process was really very simple. For me, preparation time only took little long like icing and ganache. Coffee lovers will surely loves. I tried to explain clearly with easy step by step instructions, images and video (will post soon). Follow the recipe as below...

YouTube - Chocolate Mocha Cake With Ganache

Recipe : Chocolate Mocha Cake | Homemade Chocolate Coffee Cake With Ganache Prep Time: 30 minutes Bake time: 30 to 35 minutes Cook time: 5 minutes Recipe Cuisine: World Recipe Category: Cake Yield: 8" cake

Ingredients :

Cake :

Maida - 1 cup

Cocoa Powder - 1\3 cup

Baking Powder - 3\4 tsp

Cooking Soda - 1\2 tsp

Instant Coffee Powder - 1 tbsp

Unsalted Butter - 120 gm (room temperature)

Castor Sugar - 3\4 cup

Large Eggs - 4 no

Vanilla Essence - 1 tsp

Butter Icing :

Unsalted Butter - 100 gm

Icing Sugar - 250 gm to 300 gm

Cocoa Powder - 1\4 cup

Vanilla Essence - 1 tsp

Salt - 1\4 tsp

Milk - required

Ganache :

Fresh Cream - 150 to 200ml

Dark Compound Chocolate - 150 to 200gm (roughly chopped)

Instant Coffee Powder - 1 tbsp

Sugar Syrup :

Sugar - 1\3 cup

Water - 1 cup

Extra - To decorate

Grated Dark Compound Chocolate

Choco Chips

Candy Sprinkles

Method :

To Make The Chocolate Coffee Cake :

Preparations, sieve the maida, cocoa powder, baking powder, cooking soda and coffee powder for 2 times. Keep aside. Grease and dust the 8" round baking tin with some butter and maida. Keep aside. Preheat the oven to 180 degree Celsius at convectional mode.

To make the cake batter, Cream the butter and sugar in a mixing bowl until light and creamy. Add the eggs, one at a time, beat until combined. Add the vanilla essence and beat well. Add the sieved flour mixture and fold it well with spatula. If the batter is thick, add required milk.

To Bake, transfer the cake batter into the prepared cake tin. Gently tap the tin on flat surface to spread the batter evenly on all sides. Bake for twenty five to thirty minutes.

To Test, Insert a knife in the center, it should comes out clean. Else bake five to ten minutes more.

To de mould, Cool the cake in the tin for ten minutes. Run the knife around the cake, flip on plate and cool completely.

To Make The Butter Icing:

Using electric beater, cream the butter, icing sugar and salt with required milk. Add the cocoa powder and vanilla essence. Beat well till all combined.

Ganache:

Microwave the fresh cream for 30seconds or until hot. Add the dark compound chocolate, mix well. Then add the coffee powder and essence. Mix well altogether.

Sugar Syrup:

Heat the water and sugar until the sugar dissolves. Cool the syrup and fill in a bottle with holes cap.

To Arrange The Cake:

Slice the cake into horizontally half. Take one part of cake, moist with required sugar syrup, layer the butter icing, add some ganache and spread evenly on top. Then place the another cake part, moist and cover the cake fully with the butter icing. Then cover the cake fully with ganache. Decorate with grated chocolate, choco chips and sugar sprinkles.

Notes: Use all the ingredients in room temperature. Use measuring cup. Cool the cake completely and then icing it. Don't use more baking powder and cooking soda.

Step By Step Images:

Preparations, sieve the maida, cocoa powder, baking powder, cooking soda and coffee powder for 2 times. Keep aside.

Grease and dust the 8" round baking tin with some butter and maida. Keep aside. Preheat the oven to 180 degree Celsius at convectional mode. To make the cake batter, In a mixing bowl, add the butter and sugar.

Using electric beater, beat until light and creamy. Add the eggs, one at a time, beat until combined.

Add the vanilla essence and beat well. Then add the sieved flour mixture.

Fold it well with spatula. If the batter is thick, add required milk. Transfer the cake batter into the prepared cake tin. Gently tap the tin on flat surface to spread the batter evenly on all sides.

Bake for twenty five to thirty minutes. To test the cake, insert a knife in the center, it should comes out clean. Else bake five to ten minutes more. Cool the cake in the tin for ten minutes. Run the knife around the cake, flip on plate and cool completely.

To make the butter icing, Using electric beater, cream the butter, icing sugar and salt with required milk.

Add the cocoa powder and vanilla essence. Beat well till all combined. Keep aside.

To make the ganache, Microwave the fresh cream for 30seconds or until hot (or heat until bubbles). Add the dark compound chocolate, mix well. Then add the coffee powder and essence. Mix well altogether. keep aside.

Heat the water and sugar until the sugar dissolves. Cool the syrup and fill in a bottle with holes cap

To arrange the cake, Slice the cake into horizontally half. Take one part of cake, moist with required sugar syrup.

Layer the butter icing, add some ganache and spread evenly on top.

Then place the another cake part, moist and cover the cake fully with the butter icing. Then cover the cake fully with ganache. Decorate with grated chocolate, choco chips and sugar sprinkles.

Serving Suggestion: Serve with ice cream and smoothies. Page: Collection Of Cakes | Cookies Recipes. Variation: Similarly you can also try without cocoa powder and coffee powder. If you like this recipe: You will like this honey cake recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais