I finally found the time to make the Blackout Mocha Cake that I wish I could have made for my hon-bun on Valentine’s Day.
I concocted this recipe by bringing together elements from many other cakes.
For the chocolate mocha cake I used one of my drier less chocolaty recipes and added espresso powder and extra chocolate.
I then made a soaking syrup with Kahlua. Robby's favorite after dinner liquor. (Personally i hate Kahlua . . . it is too thick and sweet for me.)
For the fillings I used a typical black out filling, but I over cooked it so that it was almost the consistency of a ganache. (This was accidental but I will pretend I did it on purpose.)
Then for the icing I made a traditional American/Decorators butter cream and added espresso powder and cocoa.
I even used my decorating gun. I am usually anti gun, but I make an exception if it is filled with icing.
(i'll have to go home tonight and take a picture of my gun to add here)
Icing can’t do too much harm - dress size excluded.
So this cake took me a long time; the better part of the day, in fact.
The first step is to make the cakes.
Blackout Mocha Cake
Cake
Ingredients:
Ø 2 cups sugar
Ø 2 sticks butter
Ø 1-3/4 cups all-purpose flour
Ø 1/2 cup Cocoa
Ø 1-1/2 teaspoons baking powder
Ø 1-1/2 teaspoons baking soda
Ø 1 teaspoon salt
Ø 3 eggs
Ø 1/2 cup sour cream
Ø 2 teaspoons vanilla extract
Ø 1 1/2 cups boiling water
+
Ø 1 tbs espresso powder
Ø 4 oz semi sweet chocolate chips
Makea - the - Cakea:
1. Mix together dry ingredients (flour, baking soda/powder, salt, cocoa).
2. Place boiling water in a bowl and mix in espresso powder. Add in chocolate chips and let sit till chocolate melts and stir.
3. In a separate bowl:
4. Cream together butter and sugar.
5. Add eggs one at a time.
6. Add vanilla.
7. Add milk.
8. Mix dry ingredients into wet.
9. Add chocolate/coffee mixture.
10. Add sour cream.
11. Bake in two 9” pans (greased and lined with parchment) @ 350 for 30 min.
12. Cool.
Blackout Fill-nache
Ingredients:
Ø 1/2 cup plus 1 tablespoon granulated sugar
Ø 1 teaspoon corn syrup
Ø 2/3 cup cocoa powder , sifted
Ø 3 tablespoons cornstarch
Ø 2 tablespoons butter , softened
Ø 1/4 teaspoon vanilla extract
Prepare the filling:
1. In a small saucepan, combine sugar, corn syrup, cocoa powder, and 1/2 cup water.
2. Bring to a boil over medium-high heat, whisking occasionally.
3. In a separate small bowl, combine cornstarch and 2 tablespoons water.
4. Remove boiling cocoa mixture from heat; whisk in cornstarch mixture.
5. Return saucepan to heat, and bring to a boil over medium heat, whisking constantly.
6. Boil about 1 minute, until cornstarch is cooked and mixture is very thick.
7. Remove from heat. Stir in butter and vanilla.
8. Pour into a shallow, heat-resistant bowl; immediately cover surface with plastic wrap to prevent film from forming.
9. Cool completely, and refrigerate until firm, or overnight.
American/Decorators Mocha Butter Cream
Ingredients:
Ø 1 pound of butter!!!
Ø 4 cups confectioners’ sugar
Ø 2 tbs vanilla
Ø 2 tbs espresso powder
Ø 1 sleeve of Oreos
Whip up the icing:
1. Whip it all up (minus the Oreos)
2. Crush Oreos and reserve
Assemble the cake:
(Do I really need to spell this out? Ok fine)
1. Layer of cake
2. Layer of blackout
3. Layer of butter cream – top with crushed Oreos (secret ingredient!)
4. Layer of cake
5. Layer of blackout
6. Layer of cake
7. Ice with remaining butter cream
8. Decorate with icing gun and remaining Oreos
(do you see the tip of the 'gun'?)
de-lish!
