Mocha Chocolate Ganache Cake.
This cake ismade with instant arabica coffee and dreamy chocolate ganache and smooth, silky cocoa cream hence it also called as Mocha cocoa cream chocolate ganache cake.
Equipment
- 1 Cake mold
- 1 Measuring cups
- 1 Measuring spoons
- 1 Electirc beater
Ingredients
- 1-1/2 cups German chocolate cake flour(any brand)
- 2 no Eggs
- 1/4 cup Canola oil
- 1/2 cup Water
- 1/2 cup Chocolate chips(for ganache)
- 1 tsp Instant Arabica coffee(instant coffee mixture for cake)
- 1 tbsp Hot water(for instant coffee)
- 1/4 cup Plant based heavy whipping cream(for ganache)
- 1 tsp Lacotse free butter(for ganache)
- 1 cup Plant based heavy whipping cream(for cocoa whipping cream)
- 1/4 cup Cocoa powder(for cocoa whipping cream)
- 1/4 cup Brown sugar(for cocoa whipping cream)
- 2 tsp Instant Arabica coffee(for brushing the cake layers)
- 2 tsp Brown sugar(for instant coffee for brushing the cake layer)
- 1/2 cup Hot water(for instant coffee for brushing the cake layer)
Instructions
Instructions for cake batter
- Take one deep bowl, add one whole egg and take egg whites from second egg.
- Add 1/4 cup canola oil and 1/2 cup water.
- Take electric beater and whip the egg, oil and water on medium to high speed until it is doubled.
- Take one small bowl, add 1 tsp instant Arabica coffee.
- Add 1 tablespoon hot water to instant arabica coffee.
- Keep instant coffee mixture ready to add into cake batter.
- Keep 1-1/2 cup german chocolate cake mix ready to add into whipped egg batter.
- Add german chocolate cake mix into wipped egg batter and mix with spoon.
- After mixing cake mix with spoon, then whip it with electric beater for 2 - 3 minutes on medium speed.
- Now add instant arabica coffee mixture and fold it in nicely with spoon.
- Preheat the oven at 350 degree Fahrenheit for 10 minutes. Grease the cake mold with butter. Pour cake batter in cake mold and place the cake mold on middle rack of the oven and bake cake for 25 - 30 minutes. Check the cake with skewer or knife, poke in the middle of the cake, skewer should be clean, no crumbs attacahed to the knife or skewer.
- Keep baked cake on wire rack for cooling.
Instructions for Chocolate Ganache
- Take one microwave safe bowl, add chocolate chips
- Take 1/4 cup plant based heavy whipping cream and add to the chocolate chip bowl.
- Put the bowl in microwave and microwave for 1 minutes. Take the bowl out and mix it with spoon. If you need more time to melt the chocolate, add another 30 secods.
- Add butter to melted chocolate and mix it with spoon.
- Chocolate ganache is ready to use on Mocha cake.
Instructions for cocoa cream
- Take one big bowl, add one cup plant based heavy whipping cream.
- Take 1/4 cup cocoa powder.
- Take 1/4 cup brown sugar.
- Add cocoa powder and brown sugar in the heavy whipping cream. Whip these ingredients with electric beater until it is doubled.
- Cocoa whipping cream is ready to use on cake.
Instructions: Instant Arabica coffee mixture for brushing cake layers
- Take a medium bowl, add 2 tsp instant arabica coffee and add 2 tsp brown sugar.
- Add 1/2 cup of hot water and mix together. Keep aside the coffee mixture.
Instructions for layering the cake
- Take the cooled cake and cut into 3 pieces. Take first layer, brush with coffee mixture and add chocolate ganache and smooth with spoon.
- Add sencon layer on top of first layer. Brush the second layer with coffee mixture.
- Add cocoa cream on the second layer of cake and smooth it with spatula.
- Add third layer of cake and brush with coffee mixture.
- Add cocoa cream to top third layer of cake and smooth it with spatula.
- Decorate cake with remaining chocolate ganache. Keep the layered mocha cocoa cream chocolate ganache cake in the refrigerator for setting the layers and cream.
Notes
If you are not lactose intolerant, you can use regular heavy whipping cream and regular butter.