Homemade Coffee Chocolate Cake 🍰🎂
This recipe combines rich chocolate cake layers with a decadent coffee-infused mousse for a delightful mocha mousse cake.
Ingredients:
For the Chocolate Cake:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup strong brewed coffee (cooled)
For the Mocha Mousse:
1 envelope (2 1/4 teaspoons) unflavored gelatin
1/4 cup cold water
1 1/2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
1/3 cup strong brewed coffee (cooled)
8 ounces semisweet chocolate, chopped
For the Ganache (Optional):
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, chopped
For the Decorations (Optional):
Chocolate shavings
Coffee beans
Instructions:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Make the chocolate cake: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs: Beat in the eggs one at a time, then stir in the vanilla extract.
Dry and wet ingredients together: Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Incorporate coffee: Stir in the cooled brewed coffee.
Divide batter and bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Let the cakes cool completely in the pans on a wire rack before frosting.
Make the mocha mousse: In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes to soften.
Whisk the cream: In a separate large bowl, using an electric mixer, whip the chilled heavy cream until stiff peaks form. Gradually add the powdered sugar while beating until stiff and glossy.
Brew and chocolate: In a small saucepan over medium heat, combine the cooled brewed coffee and chopped chocolate. Heat until the chocolate is melted and smooth, stirring constantly. Remove from heat and let cool slightly.
Whisk in gelatin: Stir the softened gelatin mixture into the cooled coffee and chocolate mixture until well combined.
Fold into cream: Gently fold the coffee-chocolate mixture into the whipped cream until just combined. Be careful not to overmix!
Assemble the cake (optional): Once the cakes are cool, place one cake layer on a serving plate or cake stand. Spread a layer of the mocha mousse on top. Top with the second cake layer. Frost the entire cake with the remaining mousse, or reserve some for piping decorations.
Make the ganache (optional): In a small saucepan over medium heat, combine the heavy whipping cream and chopped chocolate for the ganache. Heat until the chocolate is melted and smooth, stirring constantly. Remove from heat and let cool slightly, until it reaches a pouring consistency.
Decorate (optional): Drizzle the ganache over the top of the cake. You can also pipe the remaining mousse around the border of the cake or create decorative swirls on top. Decorate with chocolate shavings and coffee beans as desired.
Chill and enjoy! Refrigerate the cake for at least 2 hours, or until the mousse is set. Slice and serve chilled.
Tips:
Strong coffee flavor: For a stronger coffee flavor in the mousse, you can use brewed espresso instead of coffee.
Coffee alternatives: If you're not a coffee fan, you can substitute the coffee with another flavor, such as strong brewed tea or even milk chocolate liqueur (be sure to adjust the amount of liquid if needed).
Storage: Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
#germany
#cake
#Amazing
#usa