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Mocha chocolate cake

Chocolate mocha cake with chocolate ganache 

Chocolate mocha cake is a soft, fluffy and moist cake that is packed with chocolate and coffee flavor. Coffee always accentuates the chocolaty flavor of a chocolate cake. It’s an amazing and tempting cake for coffee lovers. It is decorated with chocolate ganache that gives it a mirror like finishing. I have added coffee powder in chocolate ganache also as adding a lot of coffee will create a mocha flavor.

mocha-cake

To make this mocha cake, use instant coffee powder as it completely dissolves. You can add more coffee powder, if you want to make it quite strong to match the flavor. But keep in mind that more coffee powder will give a bitter taste. The chocolate mocha cake is super easy to make. It’s an eggless and oil based cake.

mocha-chocolate-cake

This chocolate mocha cake is insanely delicious. I have decorated it with buttercream frosting that gives an amazing look. It’s every bite is so heavenly. 



Ingredients:

½ cup oil
½ cup curd
¾ cup sugar
1 cup maida
½ cup cocoa powder
¾ tsp. coffee powder
¼ tsp. baking soda
½ tsp. baking powder
1 tsp. vanilla essence
½ cup milk

For chocolate ganache-

1 cup fresh cream
½ tsp. coffee
½ cup sugar powder
¼ cup cocoa powder



Instructions:

Take oil, curd and sugar in a bowl.


Whisk to make it creamy. 


Add maida, cocoa powder, coffee powder, baking soda, baking powder, vanilla essence and milk.


Mix the mixture properly. If batter is thick you can add some milk. Make a smooth and lumpfree mixture.


Grease cake tin and place a butter paper. Apply some oil over it.


Pour mixture evenly into the tin and tap to even it



Bake it for 25 – 30 minutes at 180 degree c or till a fork inserted into cake comes clean out. Allow the cake to cool down for 10 minutes. 
Then scrap from sides and remove the cake from tin. 


Remove butter paper gently. Keep aside.



Making chocolate Ganache-

Take fresh cream in a bowl. Add coffee powder and cocoa powder.



Mix properly to combine all.


Add sugar powder. 


Whisk to make a smooth mixture.


Pierce cake using a fork. Pour ganache evenly.



Decorate with butter frosting.


Tips:

  • Use instant coffee powder as it dissolves completely.
  • Use regular and unsweetened cocoa powder.
  • You can adjust the quantity of coffee powder according the flavor that you want.
  • When stored properly, it stays moist for several days. 

Try other cake recipes:



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