And I’m OK with that. I followed the recipe exactly and cooked the cakes for 60 minutes, turned out just like the pictures. Add vanilla, beating … Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Required fields are marked *, Rate this recipe Coffee + chocolate = perfection. I made a deal with myself in the beginning that I wouldn’t focus on the popularity of the blog. of self doubt. Cover; refrigerate at least 1 hour before serving. And strangers were postingabout/pinning my content on a daily basis (which is still shocking to me, heh). Cooking had served as one creative outlet for me since my early 20s, and being an English major, I had always loved to write. You want to mix until all the dry ingredients are visibly incorporated. Slowly add the buttermilk mixture to the eggs, mixing until well combined. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Stir together flour, baking powder and salt. Delicious enough? 🙁. My only problem was that a lot of my fudge leaked out when I put the top layer on. It’s been an evolution. Regardless, I’m very sorry to hear that this one didn’t work for you. Drizzle remaining syrup over cut side of second cake layer. What a mess. Into a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Regardless, I’m totally bummed to hear that this didn’t work out for you. Casual and light. I wish I knew what went wrong! Line a 17×12 inch jelly roll sheet pan with parchment paper. […] Best Birthday Cake Fudge Recipe from e Year Mocha Cake with Fudge Filling & Espresso Frosting. Still beating add water and vanilla extract. I love this cake! Oh, the irony). Beat egg yolks, gradually adding 1/2 cup (125 mL) sugar, until thick and pale yellow. I’m Molly. Slice and serve! It’s amazing and thank you for sharing 🙂, So glad you enjoyed it! I got 2 9in layers plus like 15 cupcakes but my kids loved the cupcakes plain. Even a year into it. In a hurry? I’m my own worst enemy. I highly recommend that you frost the cakes after they have been chilled in the fridge – this makes it much easier! Hi There. Place the first cake layer on a cake pedestal (or plate). Same as above really! So sorry! This is one of our favorite recipes. I’ve made this cake at least 10 times without issue) and has been a disaster for others.Â. While the cake is cooling, stir together the mocha mousse filling. It really just enhances the chocolate flavor. Thank you in advance! Fold whipped cream into chocolate mixture. Let mixture stand, stirring occasionally, until chocolate is melted and the mixture is smooth. I ADORE this cake. I let it cool until it is a similar consistency to frosting. Baked this today for a friend’s birthday by request. 🙂. This ultra-chocolaty layer cake is a mocha lover’s dream! This ultra-chocolaty layer cake is a mocha lover’s dream! As soon as I mixed up the batter I had a bad feeling about it because it was so thin. OK, enough rambling. This should take 20-30 minutes. This Mocha cake is a dense and moist coffee flavored cake with a decadent Kahlua Coffee Frosting.. Once I had tasted the cake batter, I knew this was going to be good. Top with the second cake layer. Ultra-smooth buttercream adds a rich finishing touch. I’ve always made this using two cake pans and have never had an issue. Try other flavors of liqueur in the cake and mousse, such as raspberry, hazelnut or amaretto. What i would like to know is if you have tried this as a cupcake recipe? Instructions. Happy first blog birthday – looking forward to what you come up with in years to come! I have always made this cake using two 9-inch cake pans without any issue, but several readers have commented that this yielded way too much batter for them to fill only two 9-inch pans. Add the eggs and mix well (if the mixture curdles at all add some flour, a tbsp at a time, and mix in well). I also had plenty of batter left over after filling two cake pans. Always have been. A custom-made, just-for-you birthday cake. So win win! Different enough? The only weird thing: even though I used two 9 inch pans, I did have extra batter like some others on here, enough to make about 8 cupcakes. Not only will the cakes hold together better in general, but you also will have fewer crumbs getting into your frosting. Top with fourth layer, cut side down. Here’s to many more (cakes! I am SO happy to hear that you loved the cake! Divinely distinctive and delicious adding a satisfying finish. Baking this cake at a lower temperature (300°F) yields a fudgy, very moist cake. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, 12 Easy & Elegant Main Courses for Christmas, 35 Make-Ahead Brunch Recipes That’ll Let You Hit Snooze. I didn’t think anyone would care about what I had made or had to say about…well…anything. ★☆ Place the chocolate chips in a small bowl and pour the hot coffee over top. I have made a few (this one is a repeat offender), and they always taste a hell of a lot better than they look. Cut butter into pieces and add, whisking until smooth. I made this cake for my husband’s birthday and it was TO DIE FOR! Happy Birthday, Blog! I made this cake today for my boyfriends birthday and just ate a piece! Thanks for the suggestion, Misty. Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. A LOT has happened in this past year (um, I made a HUMAN BEING. Make sure the parchment paper sticks up at least an inch above the sides of the pan … I hope this helps! « Bacon & Apple Stuffed Jalapeño Poppers, Coconut Ginger Lentil Soup with Butternut Squash », http://thestayathomechef.com/the-most-amazing-chocolate-cake/, 23 Of the Best Ideas for Birthday Cake Fudge Recipe - Best Recipes Ideas and Collections, Spinach & Artichoke Stuffed Shells with Asiago Cream, Spiced Maple Red Cranberry Bourbon Spritzer, Brown Butter Chocolate Chip Cookies with Orange & Cranberries. I’ll add it to the recipe notes so people are aware! Preheat oven to 350°F. I'm Molly. If you’re an “eat with your eyes” type of person, then just close your freakin’ eyes! I’m really not sure what went wrong, as I’ve been making this cake for years now using the exact recipe above. Add in the salt and half the powdered sugar and whisk on LOW to combine. And I constantly worry about the recipes I’m putting out there. Keep up the good work. It’s one of our favs! Do not go all the way to the edge. I’ve made this cake several times in two cake pans without trouble, but you are not the only commenter to experience this problem. 🙂. 🙂 Thank you for the recipe! Notify me of follow-up comments by email. My writing is my writing. Love your blog and your recipes . Cakes are for birthdays, after all. I recommend baking at this lower temperature and adding more time, as needed, to get the cakes cooked through. This recipe is not great. The frosting recipe is 100% my own). ), I also ran out of chocolate chips when making the fudgy filling (used about 1/2 the given amount), but now it has a really bitter sweet coffee taste. I really loved your post. BUT, my self consciousness won over time and time again, and I would snuff out the idea as quickly as it came to me…over and over. Lightly grease waxed paper. I made mine in 2 x 8 inch pans with higher sides and it was perfect. Will the fudge filling be ok in the cake if the cake is out in room temperature for 3 days? That all being said, I’m proud of what I’ve done here in the last year. The cake has to cool completely before the mousse filling can be added. Spread the cooled fudge filling mixture on … In a saucepan, bring cream, sugar, espresso powder, salt, and corn syrup to a simmer over moderately low heat, whisking until sugar is dissolved. Cream the sugar and butter together until very light in colour and smooth. Hi Molly – this recipe is the same as Double Chcoolate Layer Cake from Epicurious – I have the original recipe but the frosting is different .It is best made in three 9 inch pans for the best results .Thank you . Place the cake pans on a large baking sheet. People I’ve known for years were suddenly interested in trying out my recipes and giving me feedback. Thank you so much for this! What do you recommend for substitutions if I don’t want to use the brewed Coffee and Espresso? My favorite part is the frosting. I am unsure why this recipe has worked perfectly for some (myself included! Your email address will not be published. STEP 3 Sift in the flour and … Cook over medium heat, whisking constantly, 5 minutes or until thickened. Which spreads the batter across THREE 9 inch pans – which this should really call for… I had a major overflow in just two 9 inch pans, way too much batter. Once the cake is frosted, I recommend keeping it in the fridge. Place 1 layer, cut side up, on serving plate; spread with one-third of the mousse. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. Spread the second layer of frosting over top of the first (this will cover up any cake crumbs that have worked their way into the first layer of frosting), smoothing everything out as you go. ★☆ The longest I’ve had to bake these cakes is for 1 hour and 15 minutes. A rich dark chocolate cake with a silky mocha Swiss meringue buttercream. If you’re like me, you are no expert at baking and assembling layer cakes. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Stir in 2 teaspoons vanilla. Super moist cake, delicious fudge filling, and a perfect balance of coffee flavor in the frosting. On low speed, whisk in the … I’m so glad to hear you enjoyed it! Thank you again!! This cake was something I came up with a couple years ago. … You can use 1 container Betty Crocker® Whipped chocolate frosting instead of the whipped cream topping. I didn’t think blogging was for me, even though I LOVED reading food blogs and was fascinated and impressed by people’s constant creativity. ★☆ I’m a creative person by nature, and my real-life job doesn’t lend itself toward a ton of creative freedom (read: none). 🙂. Heat oven to 350°F (325°F for dark or nonstick pans). Store any leftover cake well wrapped in the fridge and allow enough time to let it come back to room temperature before serving again (See NOTE below). Divide the batter between the prepared pans and bake in the middle of the oven until a tester inserted in the centers comes out clean, roughly 60-75 minutes (check after an hour). In the end I had to toss it out, there was no way to salvage it. YUM! Store covered in refrigerator. While I am perfectly satisfied at said job, I knew I needed a creative outlet. Add the egg whites and sugar and … Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. I needed a creative outlet. A filling of custardy pastry cream is layered within the Mocha Bubble Cake. I don’t care for coffee and Espresso flavors but this cake and filling looks so yummy! It was so yummy…the frosting is by far my favorite part. 🙂, I followed the recipe word for word but it came out an absolute failure. This cake was absolutely delicious. Welcome to my little space devoted to all things FOOD! Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. But I knew a delicious chocolate cake had to exist out there! Take it out roughly 30 minutes before you want to serve it so it isn’t ice cold. Pour into pans. Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. Starting a food blog kinda seemed like a no brainer. MY TIMELINE: My plan of attack is usually to bake the cakes the day before I want to serve them, let them cool completely, wrap them well in plastic wrap, and keep them in the fridge until I’m ready to assemble. My love for egg yolks is just the tip of the iceberg! Learn how your comment data is processed. Thanks!. All the very best ! Melt the chips, cream and coffee together. Hi I’m just wondering how many cups the chocolate fudge filling yields? And I think all of your photos are amazing! Source Image: yestoyolks.com. And this one rocks. It wasn’t a nice thick layer like yours was (maybe didn’t cool enough). MORE+ I will try to come back with insights and results. Today marks the one-year birthday of this blog! While the cupcakes cool, make the filling: In the bowl of an electric mixer fitted with a whisk attachment, whip the cream and confectioners' sugar to firm peaks. The frostings are awesome but it’s clearly based off of this recipe: http://thestayathomechef.com/the-most-amazing-chocolate-cake/ Refrigerate the cake for at least 30 minutes (or up to 1-2 days, covered) while you make the chocolate frosting. Enter your email address to subscribe to this blog and receive notifications of new posts by email. My photography is still an area where I have much room to improve, but I think I’ve already improved in some ways (despite the pictures for this post – I hate every single one. Hi! Thank you so much for your prompt reply ! I knew when I was pouring it into the 2 pans that there was way more batter than the 2 pans would hold. Add all remaining cake ingredients. Love mocha? It’s been an overwhelmingly satisfying and humbling experience thus far. Hi Debbie. Just trust me that it TASTES fantastic. Read More…, A couple tablespoons of softened butter, for greasing the cake pans. I left the cake in for well over 75 mins and even tried turning up the temperature. I read your blog quite often and I just shared it on Pinterest. I’m so bummed to hear this! Cool completely, about 1 hour. I made this cake yesterday for my boyfriend’s birthday. This will serve as a “crumb coat.” Place the cake in the fridge for 20-30 minutes so the first layer of frosting can set. You want it to be of a fudgy consistency so that it does not run out the sides of the cake during assembly. Hi Jenny. I have not been able to find the recipe I originally based this off of for YEARS. What?!). Garnish the cake with finely chopped chocolate-covered espresso beans (an optional step!). So glad that the frosting could cover my mistakes from a cake that got stuck to the pan! Love mocha? I’m making this for my boss’s birthday tomorrow!!! Spread the cooled fudge filling mixture on top of the first layer. Hi Molly – you are very welcome! In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form. Whisk together first 4 ingredients in a small saucepan. Take it or leave it. In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. Just waiting to put the second coat of frosting on and garnish!! Perhaps you should try making the cake as is but without the espresso powder? Thanks for the comment! Cake layers may be made a day or two ahead and kept, wrapped well in plastic wrap, in the fridge. I talk about my housemates a lot, and one of the perks of being my housemate? The coffee flavor is the perfect amount, not too overpowering. Very rich cake! The warm chocolate frosting, similar to a ganache, is made on the stove and gets poured over the assembled cake. I actually prefer to do the cakes ahead because they are easier to frost if chilled. In the bowl of a stand mixer, cream together the cream cheese and butter with the whisk attachment for 2 minutes, or until they are fluffy, creamy, and well combined. It did indeed make a lot of batter. Hi! I found those people to be far more impressive than myself. Hence, it seemed most appropriate to share this particular recipe with you on the blog’s first birthday. No part of this recipe was based off the recipe you linked to – if it was, I would have linked it initially (side note: it’s not OK to accuse someone of stealing another author’s recipe without giving credit, by the way. I make the filling and the frosting on the day that I want to serve and then assemble while the cakes are still chilled. Hah. 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( See important NOTE below ) the fridge for 20-30 minutes so the first layer of frosting the! 350°F ( 325°F for dark or nonstick pans ) 🙂, so glad you enjoyed it!!... Compare myself to others, I was putting out there 30 minutes before you pour in the fridge mocha cake filling cakes. I brought it to be far more impressive than myself liquid coffee in the bowl of a stand mixer beat! An expert cake decorator, then just close your freakin ’ amazing cake to finish cooling bowl of a,! It won ’ t taste like a no brainer myself in the blog s. Light in colour and smooth temperature ( 300°F ) yields a fudgy consistency so that it ’! Me, you are no expert at baking and assembling layer cakes first cake layer horizontally to make a cakes!