Mocha cake with milk chocolate frosting

“Home is where you treat your friends like family , and your family like friends.”

My blog has a new home ! And I thought this occasion calls for some cake ! Well, I think all occasions call for cake …

This cake , by Caroline Wright, really ticks all the boxes for me. 

Well, first of all . Its Mocha. Mo….cha! Mocha is probably one of my favourite culinary words. Two of my poisons in one – chocolate and coffee ! Just can’t get enough of both. D

And then , it is so ridiculously easy to put together, Thats how cake making should be right . One or two bowls , a good whisk , a whole lotta love and off into the oven it goes. You just need to wait for the magic to happen ! 

Now lets talk about the size. Two perfect sized 8 or 9 inch layers or four equally perfect 7 inch layers . How great is that .

The most important obviously is the taste test ! Absolutely delicious . Not too dense , not too moist , not too fluffy. Just right ! 

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Lets talk about some frosting …shall we ? 

I am usually a dark chocolate girl but this time I decided to go with milk. Milk chocolate gets a bad rap . I too don’t use it much – find it a little too sweet. But I guess its the right recipe that matters. And this lovely milk frosting from Dede Wilson turned out finger-licking good ! it kinda marries a ganache with an American style buttercream but the end result is smooth , light and infinitely yum!

Mocha cake with milk chocolate buttercream
Moist mocha cake layers , filled and frosted with a milk chocolate frosting!
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For The Cake
  1. 310 grams or 2 1/2 cups all purpose flour
  2. 300 grams or 1 1/2 cups sugar
  3. 45 grams or 1/2 cup cocoa powder (unsweetened)
  4. 1 tsp baking soda
  5. 3/4 tsp baking powder
  6. 1/2 tsp salt
  7. 4 eggs , at room temperature
  8. 225 grams or 1 cup butter , melted and cooled
  9. 1 tablespoon vanilla extract
  10. 3/4 cup curd or yoghurt , at room temperature
  11. 240 ml or 1 cup very hot coffee ( one tsp instant coffee powder dissolved in it)
For The Milk Chocolate Frosting
  1. 250 grams milk chocolate
  2. 200 ml or 1 cup cream
  3. 112 grams or 1/2 cup unsalted butter , at room temperature
  4. 200 grams or 2 cups icing sugar , sifted
  5. 1 tsp vanilla extract
For The Soaking Syrup
  1. 100 grams or 1/2 cup sugar
  2. 120 ml or 1/2 cup water
  3. 1 tsp instant coffee powder
For the cake
  1. Preheat your oven to 180 C / 350 F. Butter and flour two 7 inch round pans well . Line the bottoms with parchment (optional).
  2. Whisk together the dry ingredients - the flour, baking soda, baking powder, salt , cocoa powder and sugar very well in a large bowl.
  3. Mix in the eggs , melted butter , yoghurt , hot coffee and vanilla extract. Whisk until smooth.
  4. Divide batter among two pans an bake for 32-38 minutes until a toothpick inserted in the centre comes out clean.
  5. Cool in pans for 5 minutes , remove and cool completely on wire rack.
To make the Milk Chocolate Frosting
  1. In a double boiler / microwave , heat the cream and chopped milk chocolate together until melted and smooth.
  2. Cool to room temperature.In another bowl, beat the butter until light and smooth.
  3. Add one cup sifted icing sugar , a few tablespoons at a time , beating well after each addition. Scrape the bowl as needed.
  4. Add the remaining sifted icing sugar , the vanilla and the cooled chocolate-cream mixture .
  5. Beat until desired consistency is achieved.
For The Soaking Syrup
  1. Heat together the water, sugar and coffee in a saucepan until sugar and coffee dissolves.
  2. Simmer for couple of minutes .
  3. Take off heat and cool.
For The Assembly
  1. Slice each cooled cake into two horizontally.
  2. Place one cake slice on a cake board/ serving plate , brush generously with soaking syrup on top and sides .
  3. Spread about quarter cup of the frosting on top.
  4. Place the next cake slice on top and repeat.Place the last layer on top , spread the icing on top and sides and frost as desired!
Notes
  1. This cake lasts for 3-4 days.
  2. The frosting makes just enough to fill and cover the cake , you might need one and half times the recipe if you want to do some piping.
http://floursandfrostings.com/
Mocha cake with milk chocolate frosting

This cake really was so good. The cake was really moist and darkly decadent , the luscious milk chocolate frosting perfect with the not-too-sweet cake . Mochaliciousness at its best ! 

21 Comments

  1. Hi,
    2 things i want to ask. can butter be replaced with ghee?
    And what sort of milk chocolate did u use? any brand thts easily available in india?

    • Hi Ritika ! I haven’t tried replacing the butter with ghee, but I have used equal quantity oil and it comes out well. About the milk chocolate , you can use a baking chocolate (compound or couverture ) , or Amul milk chocolate is a brand easily available I guess…Hope this helps 🙂

    • Hey Ritika, In frostings , it is better to stick to butter where mentioned , because softened butter is needed for the consistency of frosting . Oil wouldn’t work here as its just liquid ..

  2. Hi again,
    I dont have 2 tins of same size.. can i bake this batter in 2 batches? if yes, where do i keep the batter while 1st cake cooks? fridge or in the kitchen?
    ( m in north india where the room temp has come down to 25degrees)

    • Hey Ritika.. u can keep half of the batter waiting in the kitchen itself , and bake it immediately after the first one. There will a slight difference in height of the cake. But otherwise it will be ok 🙂

  3. Thank u for the replies… i m planning to do a trial batch as in with just one layer cake n enough frosting to frost tht one layer … should i just take half the ingredients?

  4. Hi Ritika..thanks so much for the recp. I tried d eggless version replacing d eggs with Apple sauce..was absolutely yumm..a total keeper 🙂

    • hi Divya…. did you try the mocha cake ? how much applesauce did you use instead of the 4 eggs? by the way..little confused about the Ritika part?

    • HI Anu..for the frosting , you can use any cream. i have used low fat Dairy cream (Amul fresh cream) but a heavier cream or non dairy whipping cream will do good too and give you better consistency !

    • Hi Priya.. the cake is not so sweet so the frosting goes with it. If it is really sweet, you can try folding in some cream cheese or whipped cream about 2 tablespoons at a time to mellow it out.

  5. Hi Akshatha

    Wanted to prepare the cake today! Could you please let me know, if I can use this mocha cake batter to prepare cup cakes?

    TIA
    Love all your recipes always

    • Hi Bharti.. so sorry for the late reply… Been a little busy ! You can make cupcakes , you will get more than 24 !

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