Choco-Obscene Mocha Cake

March 2, 2021
Choco-Obscene Mocha Cake

There are chocolate cakes and there ARE chocolate cakes! So for my son Christopher’s fiftieth birthday, I baked for him this Choco-Obscene Mocha cake. There was also another surprise for him but that is another story. Just to show how obscene this cake was, our very dear family friend-member of the family, Michael MG, got his teaspoon and scraped all the chocolate icing from the cake board and placed it on his plate.

Choco-Obscene Mocha Cake

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By Marianne de Leon Serves: 12
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour

There's an obscene amount of chocolate in the layers of this rich, dark chocolate cake with mocha filling and chocolate icing.

Ingredients

  • Cake
  • 2 ½ cups (300 grams) cake flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 2 ½ cups (500 grams) white sugar
  • 1 cup (225 grams) butter
  • ¾ teaspoon salt
  • 4 whole eggs - place in a measuring cup to make 1 cup
  • 1 ⅔ cups hot water
  • 1 cup (80 grams) sifted Dutch cocoa powder (European style)
  • 1 teaspoon vanilla - mix with the cocoa
  • Mocha Filling:
  • 1 cup (200 grams) light brown sugar
  • ½ cup (74 grams) all purpose flour
  • 1 cup fresh milk
  • 1 cup cream (mix with the fresh milk)
  • 4 egg yolks
  • ½ cup (110 grams) butter
  • 2 teaspoons vanilla
  • 1 teaspoon instant coffee
  • Icing:
  • 112 grams (½ cup) unsalted butter at room temperature
  • 2 tablespoons brewed coffee
  • 2 tablespoons Khalua or Tia Maria coffee liquor
  • ¼ cup light corn syrup
  • 230 grams dark or milk chocolate bars (Lindt) broken into little pieces

Instructions

1

Preheat oven to 325º (163ºC)

2

Prepare two 9-inch diameter by 2-inch round baking tins; brush with shortening and sprinkle with flour or line with baking paper. (I think 4 8-inch pans is better and you come up with two 2 tier cakes or even a rectangular pan 14-inch by 10-inch and slice in the middle as birthday cake.)

Bake the cake:

3

Sift together baking powder, baking soda, salt, and flour three times. Set aside.

4

Combine cocoa with hot water by slowly mixing in the hot water with the cocoa little by little while mixing cocoa briskly. Set aside.

5

Using the paddle of the mixer, place butter in the mixing bowl and cream butter and sugar on low-medium speed for 10 minutes.

6

Add eggs one at time, beating well after each addition; about 5 minutes per egg.

7

Turn the speed down to lowest speed; add dry ingredients, alternating with the cocoa-water mixture; ending with the dry ingredients. About 4 lots.

8

Divide mixture, equally, into your desired pans.

9

Bake for about 30 minutes, rotating after half time, testing if toothpick comes out almost clean; do not over bake.

10

Cool completely before removing the cake lining.

Mocha filling:

11

In a saucepan, mix together: sugar, coffee, and flour.

12

Using a wire whisk constantly stirring mixture, slowly pour in the milk-cream mixture; until you have a creamy paste.

13

Place this saucepan over a low-medium heat, while constantly stirring the mixture; keep cooking till you have a slightly thickened mixture.

14

Remove from the fire.

15

Now whisk in the egg yolks, one at a time.

16

Bring it back over the fire and cook until you have a lightly thickened mixture.

17

Remove from the fire and cool slightly.

18

Add the butter; mix in well.

19

Use to fill the cake. Spread this mocha filling between cake layers.

Make the icing:

20

Measure butter, coffee, coffee liquor, and corn syrup into a small saucepan.

21

Heat over low fire to boiling.

22

Boil slowly, stirring constantly, for 1 minute.

23

Remove from heat.

24

Stir in chocolate pieces and whisk until smooth.

25

Let stand until slightly cool and thickly coats a wooden spoon dipped into it; about 10 minutes.

26

Use immediately to frost cake by pouring it over the top layer. Let is drizzle over the side.

27

Chill the assembled cake for about 1 hour before serving.

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