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Chocolate Mocha Cream Filled Cake

Irresistible Chocolate Mocha Cream Filled Cake to Delight You

This Chocolate Mocha Cream Filled Cake is a delightful dessert with layers of chocolate sponge and mocha cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Sugar Sweetness is essential for flavor and caramelization.
  • 1.75 cups Cake Flour Provides a light texture; substitute with all-purpose flour for a denser cake.
  • 0.75 cups Cocoa Powder Defines the chocolate taste; use Dutch-processed for a deeper flavor.
  • 1.5 teaspoons Baking Powder Fresh leavening agents help the cake rise effectively.
  • 1.5 teaspoons Baking Soda
  • 0.5 teaspoon Salt A tiny amount enhances flavor even in sweet recipes.
  • 2 large Eggs Help with binding and moisture; can substitute with flax eggs for a vegan option.
  • 1 cup Milk Use whole milk for richness; almond milk can be a great substitute.
  • 0.5 cups Canola or Vegetable Oil Adds moisture and tenderness; using melted butter provides richer flavor.
  • 2 teaspoons Vanilla Extract Enhances cake flavor; opt for pure vanilla for the best results.
  • 1 cup Boiling Water Blooms cocoa powder and creates a moist cake texture.
For the Ganache & Mocha Cream
  • 1.5 cups Semi-sweet Chocolate Chips Forms the base for smooth chocolate ganache; dark chocolate offers a richer taste.
  • 1 cup Whipping Cream Main component for both ganache and mocha cream; heavy cream yields the best results.
  • 2 tablespoons Instant Espresso Powder Imparts a rich mocha flavor; brewed espresso can be used for a stronger coffee taste.

Equipment

  • oven
  • Mixing bowls
  • hand mixer
  • Cake Pans
  • Saucepan
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them.
  2. Combine the dry ingredients in a large mixing bowl: sugar, cake flour, cocoa powder, baking powder, baking soda, and salt.
  3. Incorporate the wet ingredients: milk, eggs, canola oil, and vanilla extract, beating until smooth.
  4. Carefully mix in boiling water into the batter until fully combined.
  5. Divide the batter evenly into prepared pans and bake for 30 to 35 minutes.
  6. Cool the cakes for 10 to 15 minutes in the pans before transferring to wire racks.
  7. For ganache, heat whipping cream and mix with chocolate chips until smooth.
  8. Whip together heavy cream, sugar, and espresso powder until stiff peaks form for mocha cream.
  9. Assemble the cake by layering with ganache and mocha cream.
  10. Frost the cake with leftover mocha cream and refrigerate before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 34gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

This cake can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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