Dive into the decadence of this Chocolate Mocha Cake, featuring layers of moist chocolate sponge cake paired with a rich coffee buttercream. Topped with a silky chocolate ganache, each bite of this cake is a perfect balance of chocolatey sweetness and robust coffee flavors, making it a luxurious treat for any dessert lover.
Why You'll Love This: This cake is a dream come true for those who love the combination of chocolate and coffee. The fluffy chocolate sponge provides a light yet rich base, while the coffee buttercream adds a creamy texture with a deep coffee flavor that enhances the chocolate. The chocolate ganache topping brings a smooth finish that beautifully ties all the flavors together. It’s not just a cake; it’s an experience in every bite.
Perfect Occasion: This Chocolate Mocha Cake is ideal for celebrations such as birthdays, anniversaries, or any special occasion where you want to impress. It’s also perfect for coffee breaks, where you can enjoy a slice with a steaming cup of coffee. The elegant presentation and sophisticated flavors make it suitable for a formal gathering or a casual get-together.
Decoration Tips: Enhance the cake's appearance by piping additional coffee buttercream rosettes on top before drizzling with ganache. Sprinkle some crushed coffee beans or chocolate shavings for an added texture and visual appeal. For a festive touch, edible gold leaf or glitter can be a luxurious addition that makes the cake even more special.
- Ingredients:
- Chocolate Sponge Cake:
- 300ml milk (choice of almond or any preferred milk)
- 1 tablespoon white vinegar
- 90g plain unsweetened yogurt (choice of almond milk yogurt or any preferred yogurt)
- 150g granulated sugar
- 60g light brown sugar
- 85ml oil (vegetable, sunflower, or grapeseed)
- 2 teaspoons vanilla extract
- 33g cocoa powder
- 3/4 teaspoon baking powder
- 1.5 teaspoons baking soda
- 210g all-purpose flour
- 1/8 teaspoon salt
- 2 teaspoons instant coffee granules (optional)
- Coffee Buttercream Frosting:
- 300g vegan butter (or regular butter)
- 240g powdered sugar
- 120ml nondairy unsweetened whipping cream (or regular unsweetened whipping cream)
- 2 tablespoons instant coffee
- Chocolate Sponge Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake tins with baking paper.
- In a bowl, mix milk, vinegar, and yogurt. Let sit for 5 minutes to curdle. Add sugars, oil, and vanilla extract, stirring until sugars dissolve.
- Sift in cocoa powder, baking powder, baking soda, flour, and salt. Mix until smooth. Stir in coffee granules if using.
- Divide batter evenly between prepared tins. Bake for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
- For the frosting, whip butter until light and fluffy. Gradually add powdered sugar. Mix coffee with cream to form a paste; add to butter mixture and blend until smooth.
- Assemble the cake with a layer of coffee buttercream between the sponge layers and use the rest to frost the outside. Top with chocolate ganache.
Enjoy this delightful Chocolate Mocha Cake, a luxurious treat that promises to be as satisfying as it is decadent!