Mocha Cake with Malteser topping 


These cake has real WOW factor and the result are rich dense cake with mocha frosting. If you have coffee and cream, then mocha cake is surely going to please. No one who is reserved or shy of my innate love of everything coffee related. This day we bring you a special mocha cake recipe which will simply brew your very mind. 

Tainted, very lightly with superb coffee flavoured enhancers such as Kahlua fresh,  instant espresso coffee powder along with deep bitter dark chocolate.

Ingredients:

For mocha espresso cake

  • 3 oz. dark chocolate chips 
  • 1/4 cup cocoa powder 
  • 1/4 cup kahlua
  • 2 tbsp instant espresso coffee 
  • 4 oz. plain flour 
  • 1/2 cup light brown sugar 
  • Pinch of salt 
  • 1/2 tsp baking soda 
  • 4tbsp vegetable oil 
  • 2 large eggs 
  • 2 tsp apple cider vinegar 
  • 1 tsp vanilla extract 

For Espresso Ganache 

  • 2 tbsp kahlua
  • 1 tbsp instant espresso coffee 
  • 3 oz. dark chocolate 
  • 1/2 tbsp full cream butter 
  • 3 oz heavy cream 

For frosting 

  • 110 grams unsalted butter 
  • 2 cups powdered sugar 
  • 1 tsp kahlua 
  • 2 tbsp whole milk 
  • 1/4 cup cocoa powder 
  • 1 tsp vanilla extract 
  • Malteser for topping 

Instructions:

  1. Pre heat your oven to 350 F. Prepare two rounds 8″ baking pan greased with butter. Heat the kahlua in microwave about 175 F .
  2. In a bowl of stand mixer add the chocolate, cocoa powder, kahlua, instant espresso and sugar Mix on low speed until combined and smooth. Meanwhile in a medium bowl sift the flour, salt, baking soda whisk to combine. Then In large cup combine the vegetable oil, eggs, apple cider vinegar, and vanilla extract whisk together until combined.
  3. At this time chocolate mixture should be smooth and cool stop the stand mixer and gradually add the flour mixture and add the egg mixture as well. Continue mixing on medium speed until fully incorporated. Scape the side as necessary.
  4. Pour the batter on the prepared baking pan drop few times to remove air bubbles, then bake for 18 to 20 minutes until toothpick comes out clean remove from the oven and let cool for 5 minutes before turning out to cool completely in a wire rack.
  5. To prepare the espresso ganache, in small bowl combine kahlua and espresso coffee, microwave for 30 seconds until warm, stir to combine. Put together the chocolate, butter, heavy cream in a bowl then pour the kahlua to melt the chocolate leave for a while then whisk until smooth and all the chocolate should be melted.
  6. Then to make the frosting, beat the butter until light pale and fluffy then gradually add the powdered sugar, cocoa powder, kahlua increased speed to medium high continue mixing until all sugar come together, at this time you can gently add the whole milk and vanilla extract mix well until all incorporated. Then transfer to piping bag.
  7. To assemble the cake , layer the cake in the cake stand the spread the espresso ganache generously.
  8. Then pipe the frosting all over the cake, from sides to top must be covered by frosting, then decorate the top and put malteser toppings.

Hope you give a try for my recipe 😊🙏.


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11 Comments Add yours

  1. Daal says:

    so pretty! here in U.S. we call them malt balls. do people fight over who gets a ball?

    Liked by 2 people

    1. Oh really, anyway thank you 😊

      Liked by 1 person

  2. kelleysdiy says:

    This is just jaw dropping gorgeous!

    Liked by 1 person

    1. Yeah, any way thank you for visiting my blog post 😊🙏

      Liked by 1 person

  3. Goodness I need a piece of this beauty . I wish I can bake.

    Liked by 1 person

    1. I’m sure you can 👍🏻

      Liked by 1 person

  4. Mmmm….looks absolutely delicious! 🍫

    Liked by 1 person

    1. Yeah never mind diet 😊

      Like

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