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
There's an obscene amount of chocolate in the layers of this rich, dark chocolate cake with mocha filling and chocolate icing.
- 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
- 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
Preheat oven to 325º (163ºC)
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:
Sift together baking powder, baking soda, salt, and flour three times. Set aside.
Combine cocoa with hot water by slowly mixing in the hot water with the cocoa little by little while mixing cocoa briskly. Set aside.
Using the paddle of the mixer, place butter in the mixing bowl and cream butter and sugar on low-medium speed for 10 minutes.
Add eggs one at time, beating well after each addition; about 5 minutes per egg.
Turn the speed down to lowest speed; add dry ingredients, alternating with the cocoa-water mixture; ending with the dry ingredients. About 4 lots.
Divide mixture, equally, into your desired pans.
Bake for about 30 minutes, rotating after half time, testing if toothpick comes out almost clean; do not over bake.
Cool completely before removing the cake lining.
In a saucepan, mix together: sugar, coffee, and flour.
Using a wire whisk constantly stirring mixture, slowly pour in the milk-cream mixture; until you have a creamy paste.
Place this saucepan over a low-medium heat, while constantly stirring the mixture; keep cooking till you have a slightly thickened mixture.
Remove from the fire.
Now whisk in the egg yolks, one at a time.
Bring it back over the fire and cook until you have a lightly thickened mixture.
Remove from the fire and cool slightly.
Add the butter; mix in well.
Use to fill the cake. Spread this mocha filling between cake layers.
Make the icing:
Measure butter, coffee, coffee liquor, and corn syrup into a small saucepan.
Heat over low fire to boiling.
Boil slowly, stirring constantly, for 1 minute.
Remove from heat.
Stir in chocolate pieces and whisk until smooth.
Let stand until slightly cool and thickly coats a wooden spoon dipped into it; about 10 minutes.
Use immediately to frost cake by pouring it over the top layer. Let is drizzle over the side.
Chill the assembled cake for about 1 hour before serving.