I made this beautiful, delicious, fluffy, yum chocolate cake. It was simply mouth watering and was finished within 2 and a halve days!
I decided to make this cake for me and my husbands anniversary as well as for my birthday. It was a delightful way to celebrate both special days by a yummy cake, after our getaway.
I had so much fun making and baking this cake all from scratch. I am so proud of myself, I got this love for baking since learning how to bake in consumer studies in high school.
I will describe the cake, a mix between a normal chocolate cake and mud cake. It’s super moist and doesn’t dry out so fast like your usual chocolate cake recipes.
For the Chocolate Layers:
25ml Baking Powder
250ml Cocoa Powder mixed with 250ml Boiling Water
40ml Golden Syrup
125ml Sunflower Oil
2 Tsp Baking Soda
350ml Caster Sugar
125ml Boiling water cooled down with 1Tbs of Strong Coffee
250g Unsalted Butter at room temperature
Preheat the oven on 180 degrees celsius.
Mix together the milk, butter, oil, eggs, coffee, golden syrup and sugar and mix well till well incorporated.
Add the cocoa mixture and the coffee mixture and mix well.
Sift in the dry ingredients together in a bowl. Add the dry ingredients to the wet ingredients.
Mix until the batter is smooth. Pour the batter into medium sized cake pans 4 x 6″ – inch cake pans.
Bake for 35-45 minutes till a skewer comes out clean.
Decorate to your own preference.
For the Caramel Chocolate Mousse Filling:
1 Can of Caramel
1 Packet of Instant Chocolate Mousse
In a glass bowl, mix together the caramel and instant chocolate mousse.
Can be used in cupcakes, between layers of cakes.
For the Chocolate Mousse Buttercream:
350g Unsalted Butter at room temperature
875ml Icing Sugar
1 Can Caramel
80g Already Made Chocolate Mousse
100ml Instant Chocolate Mousse Powder
100ml Cocoa Powder
30ml Milk. 20ml Vanilla Essence
1 Tsp Kosher Salt
Add in the butter in a mixing bowl. Sift in the icing sugar, cocoa powder and instant chocolate mousse powder.
Mix together for 2 minutes on low speed, then increase the speed to medium speed and mix for another 4 minutes on medium speed, until the mixture is light, airy and fluffy.
Add the rest of the ingredients and mix for about 3 to 4 minutes till well combined. Decorate to your own preference.
For the Chocolate Ganachè:
100g 70% Dark Chocolate Block
70ml Fresh Cream
In a glass bowl add in the crushed chocolate blocks.
Place the cream in a microwave jug and heat up in the microwave till hot.
Pour over the chocolate blocks and wait a few minutes.
Slowly incorporate the cream to the chocolate pieces using a spatula.
Use as decoration over cakes, cupcakes and desserts.
For the Meringues:
The end results after decorating:
Sidenote: After baking the cakes, and it have cooled down, I always cut off the top part of the cakes using a bread knife. I always bake my cakes beforehand, then wrap them in cling wrap and foil and place them in the freezer till the day I am gone use them. It saves alot of time and then there is only decorating to be done.
The buttercream I always make while the cake is thawing on the counter top still wrapped. By the time the buttercream is done, my cake layers are ready to be filled and decorated.
You can add more coffee to your own preference. I used food glue to glue the meringues onto the cake. I just randomly placed them from small to big on the cake.
It was sooo delicious. Enjoy!