Mini Mocha Cakes

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Coffee Around the world

The world’s love of coffee is fascinating! Every area has its favourite way to make this cup of coffee beans. From the bean, the picking, the roasting and brewing to every single application, people have been so creative with this coffee and no matter what is done with this bean, it always turns out delicious! I have included for you a video of coffee preps from around the world. Such interesting thing to watch as while we know these coffee preps it is different when you see it all at together at one place.

Speaking of coffee preps, the Mocha cake is perhaps one of the cakes that like the cup of coffee is made in a variety of ways. Some make it based on a chocolate cake with coffee infused in it, others in a coffee cake and here I have based it on a vanilla sponge. I have drenched the sponge with coffee syrup and dressed it with a coffee frosting, and it turned out fabulous.

There is never no one way about anything, there is always ideas, moods, and adaptations… but hey this is exactly why this world is beautiful and exactly why the kitchen is always colourful.

Ingredients

Serves: 12

For Cake Batter

  • 3 eggs
  • 175g butter, softened
  • 175g caster sugar
  • 175g self-raising flour
  • ½ tsp baking powder
  • 1 tsp coffee essence or instant coffee granules

For Coffee Frosting

  • Coffee Frosting Ingredients
  • 200g butter, softened
  • 250g icing sugar, sifted
  • 4 tbsp prepared Strong Coffee

For Finishing the cake

  • 1 cup Coffee Syrup (recipe on this link)
  • 1/4 cup dark chocolate shavings
  • 2 tbsp 100% pure cocoa powder

Make the mini cakes

Preheat your oven to 350F-180C. Line 6-hole large cupcakes tin or 12-hole regular cupcake tin.

In a large bowl, mix all cake ingredients on medium speed until all are well incorporated and the batter is smooth.

Spoon the mixture into the prepared tin and bake for 20-25 minutes.

Cool completely on a wire rack before cutting and spreading with cream.

 

Make the Coffee Frosting

Place all ingredients in a bowl and mix on low speed until well incorporated.

Once incorporated turn the speed up to max and beat for 2 more minutes.

Your frosting is now ready for use.

Make the Coffee Syrup and set aside until ready to use.

When your cakes are completely cooled, cut the top third off of each one.

Soak the bottom layer with the coffee syrup and top with a layer of the coffee frosting and sprinkle with grated dark chocolate.

Return the top part and pipe a twirl of coffee frosting on top and dust with the cocoa powder. Repeat with all the pieces.

Line on a cake stand or serving platter and refrigerate until ready to serve.

 

Relative links

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