Mocha mousse cake

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Procaffeinating (noun) : the tendency to not start anything until after you have had your coffee.

Do you have a go -to chocolate cake recipe? I don’t . Nor am I looking for one. How can you stick to only one when there are so many great ones out there. There are light cakes, dense ones, moist cakes , fudgy ones , sponge cakes, gooey ones, one bowl cakes and super delicious cakes that need odd ingredients and half a day to make!

This cake has been in frequent rotation in my kitchen. Its almost a one bowl recipe with the only oddity being that it needs a wee bit of dark chocolate added to the batter. And this is  a good one , its dark and moist .The good moist , not the stick-to-your-teeth moist. It splits into two thick layers or three thinner ones , making it perfect for a layer cake. And … the batter can be kept in the refrigerator for two days before baking. It actually gets better with time. How great is that!

The filling is a whipped mousse .By the way, whats the difference between an eggless mousse and a whipped cream? I need to look that one up. So the filling is light , airy and smooth. The glaze is the famous Sara Bernhardt glaze by Alice Medrich , which is dark and rich . It also stays soft , but if you are using honey like me , it does harden when you use it over a cold cake though.. so unless you want to have icicles (chocosicles?) of glaze , use it in room temperature.

This is as simple as a layer cake gets, one cake torted into two with a  one bowl no-cook filling and icing plus the optional glaze. Perfect for beginners and when you are short on time but need a celebration cake. And it tastes fantabulous !!

Recipe courtesy : One bowl baking

Ingredients

55 grams dark chocolate , chopped
1 tsp instant coffee powder
1 cup or 240 ml hot water
215 grams or 11/2 cups all purpose flour
85 grams or 1 cup unsweetened cocoa powder
200 grams or 1 cup granulated sugar
200 grams or 1 cup brown sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs , at room temperature
2 tsp vanilla essence or extract
120 ml or 1/2 cup vegetable oil
240 ml or 1 cup yoghurt, at room temperature

Steps

  1. Butter and flour your cake pan. Line the bottom (and sides if you wish) with parchment. You can use two 9 inch pans or 1 9 inch pan.Preheat oven to 180 C or 350 F

  2. Mix the coffee powder and chopped chocolate into the hot water until smooth. Keep aside

  3. In a large mixing bowl , whisk together the flour, sugars , baking powder , baking soda, cocoa and salt.

  4. Add the egg , vanilla , yoghurt , oil and chocolate-coffee mixture . Whisk until smooth.

  5. Pour batter into prepared pan or divide among two pans. Smooth the top. Bake at 180 C/350 F for 25-30 mins for two cakes or for 45-50 minutes if using one pan. A toothpick inserted into the centre will come out clean and the cake will spring back when pressed gently.

  6. Cool in pan for 10 minutes , then carefully remove from pan to cool completely. Be gentle as this cake is that moist!

Mocha Mousse filling

INGREDIENTS

  • 2 cups whipping cream or heavy cream , cold
  • 12 tsp coffee powder
  • 1/4 cup or 20 grams unsweetened cocoa powder
  • 1/4 cup or 50 grams sugar

Steps:

Take all the ingredients in a bowl

  1. Whip till soft to firm peaks . Chill until use.

For the Sarah Bernhardt glaze 

Recipe courtesy : Alice Medrich

Ingredients

225 grams dark chocolate , chopped
170 grams unsalted butter , cut into cubes
1 tablespoon corn syrup (i used honey)
5 tsp water

Steps

  1. In a double boiler ( metal bowl placed snugly over a saucepan on low heat with little water) or microwave , melt together all ingredients. Mix occasionally with spatula or wooden spoon .

  2. Take off heat when combined and smooth. For frosting , let cool for a couple of hours until thick. To pour as a glaze , cool to room temperature ( 88-90 F if you have a thermometer) and use.

Assembly :

When cake is completely cool , cut it horizontally into two (or three is you are confident) and place one half (cut surface up) on a cake board. If you baked two cakes , level the cakes and place one cake on the cake board. Spread about half cup of the whipped cream with a spatula. Place the second layer or second cake on top. Top with half cup of the mocha cream and spread evenly on top.

Cover the sides of the cake with the mocha cream . Chill for half hour or so . Smoothen the sides and top. If using glaze, pour over cake at room temperature. You can use a spatula to gently urge the glaze over the sides. It will set quickly ! Refrigerate until serving time.

Also:

  • This cake (unfrosted ) can be stored at room temperature for 3-4 days and in the refrigerator for upto a week.
  • Half the recipe will give you two seven inch cakes or one seven inch cakes of the same height and baking times as the 9 inch cakes . I have tried it.
  • As this cake is very moist , you can chill the cake before layering.
  • I don’t use sugar syrup with this cake as its already so moist but you can .
  • The mocha mousse can be stored for 3 days in the refrigerator and the glaze upto two weeks.
  • I have halved the recipe for glaze , if you make the full quantity (amounts given here), you will have enough to completely cover the cake rather than drips like I got here.
  • I replaced corn syrup with honey but corn syrup gives a softer glaze.
  • As with most layer cakes, make the previous night and let rest for all the flavours to soak in.

If the pictures haven’t convinced you already, this is one hell of a cake. Its simple yes , but chocolate at its very best. In the darkness of the moist cake, the mellowness of the coffee flavoured cream and the satiny smoothness of that glaze. You’ll love it !

8 Comments

  1. Yes Sinu… if you want to make eggless, use one and half cup yoghurt in total. But make sure its thick yoghurt :-). You can increase the baking soda to 2 tsp . Do let me know if you try!

  2. Yes Sinu… if you want to make eggless, use one and half cup yoghurt in total. But make sure its thick yoghurt :-). You can increase the baking soda to 2 tsp . Do let me know if you try!

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