Mocha Cake with Chocolate Glaze
With my interest in baking, especially cakes it was fated to come across very elaborate fondant, non-fondant, stencil cakes, royal icing borders, etc. When I initially started baking, even I thought of pursuing cake decoration. But it was something I found myself with no patience for. I am honest to admit that such detailed cakes are beyond my zone of interest as well as capabilities. They require attention to detail, patience and talent – I lack in all three. There, I said it!! Great respect to bakers who do that, especially home bakers!
I am more interested in flavors, mixing different seasonal produce including veggies and fruits to make them into delectable and sometimes healthy baked goods. I do my share of decoration but limited to coarse results and basic techniques.
All those of you who follow me regularly would know that I have zeroed in and perfected Chocolate & White Cake base recipes for frosted cakes. What I usually do is take these 2 recipes and play around with flavors.
That’s what I did for this Mocha Cake. I used the chocolate cake recipe and soaked it in 1/3 cup of coffee syrup. Filled the layers with whipped coffee cream and did a rustic crumb coat on top of the layers. Finally I used warm chocolate glaze (Ganache) to create drip pattern on the cake.
And I must say, the cake was one of the best I have made in a long time. It was perfectly moist, rich, full of coffee and light without too much cream or chocolate at the same time.
Old Fashion Chocolate Cake
|1||cup of all purpose flour|
|½||cup and 1 tablespoon of granulated sugar|
|⅛||cup and 1 teaspoon of unsweetened cocoa powder|
|¼||heaped teaspoon of baking soda|
|¼||teaspoon of salt|
|⅔||cup of hot water|
|4||tablespoons of vegetable oil|
|2||teaspoons of white vinegar|
|1||teaspoon of instant coffee granules|
|1||teaspoon of vanilla extract|
|sugar syrup for soaking|
|1.||Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.|
|2.||Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use mixer. Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.|
|3.||Add to the dry ingredients & whisk till just combined. A few lumps are fine. Pour batter into the prepared pan & bake for 20-25 mins till tooth pick inserted in center comes out clean.|
|4.||Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe thrice separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.|
Sugar Syrup with Coffee
|⅓||cup of sugar|
|1||cup of water|
|1||tablespoon of instant coffee|
|1.||Boil water, coffee & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.|
|2.||Use ⅓ cup of syrup to soak one layer of cake.|
The more you soak the layers before filling, the more moist your cake will be. So don’t hesitate to pour it in the required ⅓ cup for every cake layer you use.
|250||grams of dark chocolate, cut into small pieces|
|200||ml of heavy whipping cream (I used Amul)|
|1||tablespoon of unsalted butter|
|1.||Put chopped chocolate in a large heat proof bowl & keep aside.|
|2.||In a saucepan, heat cream & butter on medium heat. As soon as it starts to boil, remove from flame & pour over chopped chocolate. Allow it to stand without mixing for few mins (about 3-4 mins). Do not stir as we do not want to incorporate air in Ganache.|
|3.||Using a wooden spoon/ rubber spatula or whisk, gently stir by beginning in the center & gently moving out to the edge of the bowl. When the chocolate is fully melted & mixture is smooth, add any liqueur or liquid flavourings (all should be at room temp.)|
|4.||Allow it to cool down completely & set properly. Before storing, cover with a piece of plastic wrap pressed on the top of the ganache so a film doesn’t form.It can be stored at room temp in a cool corner for 2 days & freeze upto 3 months.|
Recipe adapted from Joy of Baking
The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
The proportion between cream and chocolate will vary based on the usage. If you wish to use ganache for filling up a cake and thick glaze then the proportion is 1:1, equal parts chocolate and equal parts cream. For making chocolate truffles, use 2:1 ratio, with 2 parts chocolate and 1 part cream and for soft icing and pourable glaze the proportion of cream is higher i.e. 1:2, 1 part chocolate and 2 parts cream. For more details on perfect ganache, refer here.