I posted pictures on my blog if anyone is curious. It’s possible it just needed a bit more whipping to fluff it up. I don’t get back to Edmonton very often, but I loved growing up there in the 80s :). Would you recommend this for this cake? This is my first real cake, until now I would make some cheesecakes and stuff like that. GOOD. Add vanilla, melted chocolate, and espresso powder. Xoxos for this wonderful recipe! … Thanx a ton for your quick replies and guidance. For three 8″ pans, 1.5x the recipe. I am baking this ASAP! Thank you, and your drippy ganache has to be one of the best ones I’ve seen! You can definitely add more espresso powder to it to enhance the flavour. Well done! I’m so glad you liked this recipe! I haven’t had issues with my espresso powder, but if yours is a tad grainier there isn’t any harm in dissolving it in a “little” bit of water (1-2 tsp max). What would you suggest I use as alternative? I made this cake last night and it turned out beautifully. I would check it after 20mins and see how they’re doing, then keep testing every 5 mins until a toothpick comes out mostly clean. Christine. I just started to learn baking last month and started to search for cake recipes online and finally found your recipes and thought would give them a try.I did and indeed all of it turned out great and delicious.I could not believe myself ( blueberry cheesecake cookie cups,mocha chocolate and Strawberry chocolate ,I want to share the pics with you but i dont know how) I received great compliments primarily from my husband (who just turned out to be a cake lover),family and friends here in Edmonton.I think this month I baked your Did 1.5x the icing just to be safe and had more than enough! Be sure to chill the cake first so the frosting is firm. Finely chop chocolate and place into a bowl. I actually bought 8″ pans 3″ high as well, doubting that the 1 1/2 high might not work. Some of my fave flavors. Truly amazing. Thank you for sharing this recipe. do i need to spray sugar syrup on them? Line bottoms with parchment. The recipe as-is will also work in two 8″ pans. Hi Jacquie! I love your photography, all pics are so beautiful and vivid. You can make your own at home by adding 1 Tbsp of lemon juice or vinegar to 1 cup of milk and letting it sit for 10mins. Thanks for sharing the recipe. Will it be stable under fondant as gilling and frosting? The recipe calls for instant espresso powder (not granules). Oh! Hi Jane! Cool in pans for 10 minutes, and then turn out onto racks to cool completely. Yes, that should work fine too . Thanks . But love this recipe, its amazing thank you. The cake will be good for 2-3 days in the fridge. That is a good question… I’ve never baked in high altitude (that I know of), but I was able to find this link which has some tips. I would recommend doubling the recipe and using three 22cm tins. Hi Liv, It’s for the cake. I am so happy you loved it! Ahh, your 3″ high pans will be perfect!! We loved it! For the cake layers, I used my very favourite Chocolate Cake recipe modified slightly for the 6″ pans and I used hot coffee instead of hot water in the cake batter. Hi Neena! It is my husband’s new favorite. So happy to hear it was a hit I LOVE this mocha buttercream. I tried 3 of ur cakes this is my favourite family love tiramisu cake too… and I really don’t no how u come up with such awesome recipes… I love the mocha butter cream how long can we keep it? In a word…YUM! It will affect the flavour too much. What could be the reason? February 6, 2020 admin Uncategorized 0. Do you mean within the half of 25 mins. Is i want to make this cake for two 8 inch pans, should i double the recipe or add half more to this recipe? Pour into greased 13 x 9-inch baking pan. Hi Christine! Hello, Do you think it’s possible to make this cake 2 days before the serving time? So glad to hear you liked this one (and others!! Just wanna know what would be the measurement if I want to use two 7″ pan. Very elegant with a hint of Halloween! I made this cake yesterday for my dad’s birthday, and it was a hit! Let me know how it turns out!! This may be due to the brand of espresso powder used. This cake is especially moist so I think you’ll be fine! i’m planning to make this cake but with your baileys buttercream instead! The buttercream was, no joke, one of the best frostings I’ve ever had! I’m totally going to try this – won’t be anywhere near as pretty by my hands, but thankfully ugly cake still tastes good , LOL, I am SURE your skills would be just as good, and even if not, you’re right…no one is going to say no to cake no matter what it looks like! I made the Coffee Icing as recommended and the coffee flavour in that surpassed that of the cake. Grease & flour bundt cake pan. Like others said a very runny batter but do not let that scare you. Since he is gone now i have tried to buy something similar bur never the same. With your plan I think freezing would work perfectly! The chocolate cake layers are phenomenal. Thanks so much Irene! Also, I am from Edmonton! I loved how it wasn’t too sweet at all. Mocha Drip Cake. I can’t say for sure as I’ve never measured it, but maybe about 4″ tall when stacked and frosted? This is the brand I use and it works really well. Hey! Hi JoJo! I just saw you recommended dissolving to someone else! Thank you so much for the fast response. You don’t need to but you totally can. I’ve made this recipe countless times and never had a problem (as have other people). How do you like it? The layers will be slightly thinner though, so you may need to reduce the baking time. What would you suggest that I use as alternative and what ratio? It is my all-time favourite cake! I’ll update u soon…thanks for your fast response. And will the buttercream work with a bag to swirl on the cupcakes? Chocolate Mocha Refrigerator Cake. Let me know how it turns out . So glad you liked it! Hi Erin! I’m glad you loved it as much as I do . That looks pretty awesome to me (and thanks for sharing a pic!!). The cake can be baked in 2 ... immediately until ready to serve (up to 2 days). Make 1 1/2 of the cake recipe? What an amazing cake, indeed! So happy to hear that everyone loved it, thanks for the tip about the frosting! I’ve had the same thing happen when I tried to smooth a cake that was already chilled, it streaked :(. Chocolate Mocha Cake. Hi Pamela! Do you sift your cocoa powder before measuring? Thanks. That buttercream is the best thing ever, I literally eat it with a spoon. Top with approximately 2/3 cup of frosting … Dissolve instant coffee in hot water, and add to mixing bowl. My brother said it would be perfect for a wedding cake! I would normally use 22cm tins and as this has to feed a large number I could probably do 2 lots of mixture to make 4 22cm tins or about a 9″ tin for you. This is a wonderful cake. How many does this actually serve and if i make an 8″ cake how many will it serve. It's just right in every way, just what you'd expect Grandma to put before you with a tall glass of milk. And I’m guesstimating how long to bake them for. I am going to use this recipe to make a wedding cake in September for a couple who love the mocha flavor. Hi! I read somewhere that freezing the cake while wrapped in saran and foil will keep the cake for up to a month (or so). I’ll be making it for my Honey’s 37th in a couple weeks.). hi! I made your Mocha Chocolate Cake yesterday. I note that you sue 6 inch tins or about 15cm tins here. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. I can see the 3 6” layers translate to 2 8” layers and that I should double the SMBC, but will adding some corn syrup to ganache keep it shiny? Be sure to scrape the bottom of your mixer the method of adding all dry and then all liquid tends to make the dry stuff stick onto the bottom. Glad to hear it was a hit :). If you’re looking for a melt-in-your-mouth cake that is certain to take you by surprise, it’s time to make this Chocolate Espresso Cake with Mocha … Will update you , Awesome, thanks for the update! So glad you liked this cake! I’m so glad that you guys liked this recipe! Hi! That will be fine. See post for more details. This mocha layer cake is lightly infused with coffee in two delicious ways. Did you use heavy cream to make it? having two temperatures? Could you help me alter the recipe, according to my tin size? Hi Angie! Many thanks My ganache is thinner than the one shown at the link above though. I use Cote D’Azur Dutch-processed cocoa and Cote D’Azur Black cocoa. My younger daughter wanted a red velvet cake, and my older daughter wanted a chocolate or mocha cake. Hi Maria! You could add 2 Tbsp of espresso powder (make sure it’s instant) if you want a stronger coffee flavour. can i cut the recipe into half and make one 8″ cake pan? Made this cake today for my family, who knows from chocolate cakes. Frost and smooth the sides. Did anyone try this before? can I substitute regular unsweetened cocoa powder for dutch processed and if so will i need to make any other adjustments? Hi, gonna be making this for friends anniversary! I also did not have instant coffee (YUK!) Hi Kim! I’m SO excited to be baking this! It tasted amazing. I have to tell you that it was a success! This cake sucks. Hi Becca! I didn’t pipe on this one because I wanted to keep it simple. You can totally use two 8″ pans, that will work fine. Very much like the "Black Magic Cake" from this site. Glass doesn’t conduct heat as well as metal so that’s definitely why it took so long! You could try to 1.5x the cake batter too, but don’t fill the pans more than half full as the batter rises a LOT. I think the one I used was somewhere around 65-70%. But otherwise, yes, you can use gel coloring with this type of frosting. It came out a little short lol because I didn’t see that you used 6″ cake pans. Thanks Julia! I surly think my mom would love it. Hi, would you think work if the ganache in between cake layers as opposed to on top as a drip? Let me know how it goes! I wanted to let you know the cake and buttercream was delicious and such a hit !! It was just delicious, and all my family loved it. :)). I would love to make that cake for my mothers birthday. Done this before by hand! About 10-12 servings depending on how generous the portions are , Ok Thankyou so much! And yay to making the IMBC! It’s the BEST cake that I’ve ever tasted! . Thank you so much for your prompt response my friend will be so delighted i can make this into 4 inch 3 layers as she lives alone and 6 inch 3 layers would be quite a lot for her. Thanks for sharing this recipe:) Hi Ken! Thanks for the feedback! You don’t seem to have this problem, why? Thank you! Congrats! Hi Amanda! I want to just experiment with the amounts of sugar and espresso powder but I’m afraid of messing up the texture. Thank you again for sharing Olivia. hello Ms. Olivia, thanks for this lovely mocha chocolate cake, I tried it last night, my frosting turns out too dark not like as yours but the taste is so yummy… and more thing how to avoid this dome center thing? For Ganache, I used, just like you said, 3 oz of Heavy Cream and 3 oz of Semi-sweet chocolate, but it came out too light that it was running down the cake almost instantly, even though it cooled down already. I have a recipe for simple syrup here that you can add 1-2Tbsp or instant espresso powder or instant coffee too: https://livforcake.com/simple-syrup-recipe/. Hi Alex, this cake batter is very thin and rises a lot. Would be nice to see some comments about how this cake turned out for others that made it… I’m going to chance it for my boyfriend’s birthday cake. Hi Emily! I would like to make this for my son’s partners birthday. This happened to me once and I grabbed a hair dryer and warmed up the side of the bowl a bit and kept whipping. Only problem I had was they disappeared so quickly that I only got to have one. I’m so glad to hear that you had a successful SMBC!! I want to make this cake for my dad’s birthday and I was wondering if anyone knows how the swiss meringue buttercream holds up in hot temperatures? xo, If I am making the cake layers and frosting all in the same day, do I need to (or can I) spray some simple syrup on the cake layers? If you have a normal 10-12 cup Bundt pan then I would recommend you 2x the recipe. It would be about 10-12 servings, depending on how generous they were , This was soooo amazing Thank you for the great feedback . thank you! I kept the cake decorating simple, as I wanted to do the drippy ganache technique. I am so happy you loved this one as much as I do. Hi Olivia, hey, thank you very much for such a quick reply, I am thinking of avoiding sugar syrup as it will add sweetness and my group kind like things less sweet, but worried that cake might become firm! Would it work to just double and put double the amount of batter in each layer? It’s SO good, right?? I will use this recipe for cupcakes, too. Hi Rina! Perfect cake paired with the perfect chocolate ganache drizzle! I saw, in your tips, that you like to use the Evenbake strips to help get flatter cake layers. I came out really well..so fluffy, chocolaty and yummy. Pour evenly into prepared pans. it didn’t get soupy nor it curdled, at first I panicked that I might be doing something wrong but in the end when taste tested it, it was lovely, soft and fluffy.. perfect sweetness…super loved it!!! The recipe will work fine in two 8″ pans. So I and along with my sisters and some nieces have inherited the “baking bug”. And, today was the first time that I made layered cakes and decorated a cake. I’m excited to try this highly raved about cake! You would have to make adjustments for 9″ pans. You are the queen of perfect cakes! Thank you for sharing your recipes! This looks A-FREAKING-MAZING. Doesn't taste much like Mocha but it was a nice fudgy cake. It should work fine with regular cocoa :). I used a standard size and filled them 3/4 full – they were perfectly over rounded without any spillage. I am curious about the SMBC recipe though – there’s more butter in this recipe than there is in your standard SMBC recipe. Hi Cristen! Hi Andrea! Hi Joe! If you’re gonna break for cake, this is the cake to do it with! Wow! How tall are your 9″ cake pans? Even after drinking a glass of water my mouth feels greasy (weird!) Let me know how you like it! If that wouldn’t firm it up, I’d assume there was something wrong with the meringue portion :\. . I had planned on making some SMBC in the near future but I made your IMBC and although I was intimidated, I had no problems and it came out like a dream! Hi Diana, sorry I should clarify — brew some coffee, but make it stronger than you normally would and add this to the batter while it’s still hot. Your plan *should* work as long as you can really whip everything together once you add it all in. Please let me know how it goes and definitely refer to the tutorial for tips and troubleshooting! I hope your son loves the Oreo cake!! Please let me know . Thanks so much for sharing! Hi i wanted to make this as a birthday cake for my friend do you think I can make it ahead?Like 2 days before her bday?Would it affect the taste or the moisture if I let it sit at the fridge for 2 days? We are in southern Ontario, enjoying spring like weather ! and my stomach is not happy. Although I did make use of two 8.5 – 9″ pans, the recipe still worked like a charm!! Thank you for responding to me. Hi Liv, the cake recipe is spot on – very similar to my fav chocolate cake recipe. Four teaspoons of coffee dissolved in hot water is added to the cake batter, and two teaspoons is added to the … Hi Emma! Hi Olivia, Not whipping long enough could also be a culprit or adding the butter while the meringue was still warm – that would melt the butter and cause it to be too thin. I cut a slice of this cake with the intention of photographing it, tasting it so I could review it, then giving the rest of it to Hubs for dessert, but it didn't work out that way. Congrats! The recipe will work for two 8″ cake pans, but the layers will be thinner. Maybe -5mins or so? There is a metric converter below the list of ingredients. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html. Layers of Chocolate Cake, filled with Dulce de Leche, frosted with a Dulce de Leche Mocha Swiss Meringue Buttercream, and topped with a delicious Chocolate Ganache. Hi Angela! Is it also better to dissolve the espresso powder in a bit of hot water before putting it into the buttercream? Any suggestion on bake time? I promise! The batter is awesome, also the frosting.. i had to translate this to Slovak language so I might have made some mistakes in the recipe because my frosting is kind of curdled after it stayed overnight in the fridge but i quickly fixed it by mixing. It’s one of my faves :). Thanks for the amazing feedback. Ingredients. Came out just fine. I love the ease of the one bowl method. Keep in mind the cupcakes will rise a lot, so don’t fill the liners more than 1/2 or 2/3 full. Hey, i just made my meringue buttercream and it came out perfect!!!! Yes to both. Can I make the cake layers ahead and keep them refrigerated until ready to be frosted? Hi Sandy! It was amazing. Thanks for the reply, Liv! Can I make it with these and will the cooking time vary? http://www.joyofbaking.com/PanSizes.html Buttercream tasted nice and silky. It was very easy to take out of the pans. I am going to make this for my mom’s birthday! Hi Bobby! Or should I just wait to do it all later? Hi Shelley! The taste was phenomenal and everyone raved. . Hi Karishma! So happy that you liked this one!! Hi Divya! I live for coffee flavored anything. My Opa was a baker in Holland and opened his own wholesale bakery after they immigrated to Canada. You mean if it’s pipeable? As for the Swiss meringue buttercream …love the level of (not-too) sweetness, but it was too buttery and heavy for me. I would not attempt to hand whip the buttercream with a whisk. Mix on low … Thanks. A showstopper of a cake. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Yes, mine has a metal bowl too and it’s what I use. So I made an extra strong cup in the press and used that. Hi Ashleigh! Hi Laurie! Beat with mixer on medium speed for 2 minutes. The cake looks gorgeous! I think my ganache had set too long as well- as it wasn’t pouring the smoothest- I blame the dog and having to get him outside! I love it! Hi Jo! For the frosting, the coffee you use must be instant. I’m so glad the cake was a hit and that you loved it :). Slowly add cubed butter and mix until smooth. It worked anyway, so I’m not overly upset! Let me know how you like it! Haha no worries!! Hi Olivia, well the cake was a hit! Thanks so much Jane! Information is not currently available for this nutrient. Actually, if you want thicker 8″ layers you could just set the Servings to 16 and use those amounts for the cake and frosting :). Thanks so much , Hi Karishma! Can’t wait to make this. Cover with plastic wrap and let stand 2 mins. Thank you so much. Hi I was wondering wether instead of buttermilk for the cake could I use normal milk? Glad to hear you loved the cake! That sounds right! Hi Olivia, Once the drips were good, I poured a bit of ganache on the top to fill that in, and smoothed it with a small offset spatula. Hi Rebecca! Can’t wait to hear how it turns out , So I made this over the weekend and it came out GREAT. I couldn’t even believe myself that I did it. Double the recipe if you use three 9″ pans. Today we are making a super special cake to me! I have my panettone in the one right now, it looks good so I will see what the taste is like tomorrow. I am seriously so happy to hear that! I ask because it shouldn’t have taken an hour to whip/cool. Beat at medium speed for 2 minutes until smooth; batter will be thin. How much taller are you wanting them and how tall ar your pans? For best results follow the recipe as written. Next time, maybe eye droppers to get those perfect drips? The cakes should more than double in size once baked! Flour: I always use all-purpose flour for chocolate cake because combined with the cocoa powder, it still produces a really tender crumb. I am so happy to hear that you both loved it!! Hi Amanda! I hope you like it! Allrecipes is part of the Meredith Food Group. Hi Madge, cool the cakes completely before frosting. Step #1 is to frost the cake evenly and smooth the sides and top. Olivia, It’s one of my favorites ANd good on you for trying it with a hand mixer – glad it worked out well . I ended up getting two 8″ pans 3″tall. I made this today and OH MY GOODNESS it is amazing!!! I didn’t want to chance it being that all the stores would be closed Christmas Day. I would store the cake in the fridge and take it out 3 hours before you plan to serve it. The cake isn’t crazy sweet as it is with the buttermilk and coffee. You’d need to adjust the baking time, but the temperature would stay the same — I would start checking them at 20mins . I’ll try to find your cocoa at Costco and compare. If you’ve been following Liv for Cake for a while, you know this is one of my oldest (and one of my favourite) recipes. My MIL said it was the best cake she has ever had! After that I just had no desire for my chicken dinner! You could double the recipe and try it in two 9″. Hi Emmi! I use this one from Nescafe: https://amzn.to/2Jkkoax. Otherwise dissolve it in 2tsp hot water and wait for it to cool completely before adding to the buttercream. Looking forward to your reply. I am a big fan of drippy ganache cakes – I actually have one coming up this week that I made a while back! And the buttercream will work fine in a piping bag :). My question is have you any idea how many cupcakes this cake recipe will make? I think the batter would overflow pans that are 1 1/2″ deep. Glad it turned out delicious regardless . So happy you loved this one. To get those smooth sides, you need a smooth spin! Thanks! Olivia, this is a great recipe. Nxt week will be the party and i need your help. I made a version of this cake with toffee crunch between the layers. Thank you so much for the detailed instructions! Turn the pan or after 25 mins.? I have made sooooo many similar chocolate cakes before I just thought this one would get a regular average raction. What about 10″? Will certainly be giving this a try at the weekend. The frosting was fantastic and the directions were easy to follow. Let me know how it turns out! In my mind, I would love to create something like this, but knowing I could never pull it off!!! Add the powdered sugar and cocoa powder. 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