This Mocha Cake recipe is just like my favorite cake in Goldilocks. It’s the ultimate copycat mocha cake recipe. If this is your first time to bake a mocha cake recipe. Do make sure that you have all the necessary equipments and materials first. You will be needing, 2 cake pans, measuring cups, measuring spoon, large mixing bowl, spatula, cake decorator, piping bag, baking sheet, frosting tips, cake comb, cake turntable, stand mixer, and an oven. Once you’ve got everything thats needed. Next step is to buy all the necesary ingredients.
Oh yeah, you’re so ready to bake your first Mocha Cake ala Goldilocks recipe.
For the Cake:
6 large egg yolks, at room temperature
1 cup sugar
1 teaspoon coffee/espresso granules [Nescafe instant coffee recommended]
1 teaspoon cocoa powder
1 teaspoon vanilla
1 teaspoon water
½ cup canola oil
1 cup cake flour
1 teaspoon baking powder
6 egg whites, at room temperature
1 teaspoon cream of tartar
For the Mocha Buttercream:
1 cup sugar
4 large egg whites, at room temperature
3 sticks (12 ounces) unsalted butter, soft, at room temperature
1 teaspoon coffee/espresso granules
1 teaspoon cocoa powder
5 teaspoons water
1 teaspoon vanilla extract
5 teaspoons amaretto** (substitute: almond extract)
For the Chocolate drip: (OPTIONAL)
You will need 10 oz. (283g) Chocolate (Semi-sweet or Dark, I used Ghirardelli) and 10 oz. (283g) Heavy Cream, melted in microwave for 1 minute.
**Amaretto is a sweet, almond-flavoured, Italian liqueur associated with Saronno, Italy.
For the Cake: Preheat oven to 375°F with racks in the upper middle and lower middle positions. Spray two 9×2” round cake pans with baking spray, and line the bottom and sides with parchment paper.
In a mixing bowl, beat egg yolks and sugar over low, then medium speed, until creamy and light yellow in color.
In a small bowl, dissolve espresso or coffee granules and cocoa powder in water and vanilla, getting rid of lumps while stirring. Add into the egg-sugar mixture, canola oil, and beat until well combined.
Remove mixing bowl from stand mixer and sift cake flour and baking powder over it. Fold with a wooden spoon until well combined, scraping down the sides of the bowl. Set aside.
In another bowl, beat egg whites and cream of tartar until hard peaks form or almost like an icing and fold into the mocha batter by 3 to 4 batches at a time.
Pour the batter between two cake pans evenly and transfer each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating each pans and exchanging the pans between racks halfway through to even out baking. The cake is good to go once the top becomes golden brown and the toothpick comes out clean when inserted in the center.
Let it cool on a wire rack for about 15 minutes. then gently invert on the wire rack. Make sure to let it cool completely before starting to frost your cake.
For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a double broiler (medium heatproof bowl set over a saucepan
of simmering water, it should not touch the bottom of the bowl), until meringue is hot to the touch. The sugar gradually dissolved with a fluffy marshmallow cream-like froth.
Remove bowl from double broiler and beat for 5 minutes with a hand mixer set to medium speed, or transfer into a bowl of a stand mixer with a whisk attachment to mix.
Add some butter and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding all the butter until well combined. Scrape down the sides of the bowl with a spatula and place it back in the center. Beat again on medium-high for another 6 to 10 minutes until thickened. Set aside.
In a small bowl, dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes.
To Assemble the Cake: Dot 3 3”-wide parchment paper strips with buttercream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.
Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Use a cake comb to achieve the stripe design on the side.
For the Chocolate drip: you will need 10 oz. (283g) Chocolate (Semi-sweet or Dark Ghirardelli) and 10 oz. (283g) Heavy Cream, melted in microwave for 1 minute. Let it cool.Using a pipe with a small round tip, squeeze chocolate ganache from the top edge of the cake and squeezing it down to form a downward drip effect.
Frost the top by placing a mound of icing and spreading it to the side. You can decorate the cake with the remaining frosting around the base of the cake.
Happy baking and enjoy!
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Country Baker Mom