Chocolate Mocha Cake
Chocolate sponge brushed with coffee-spiked chocolate syrup, layered with truffle and ganache in the outer layers and pure white cream in the middle — the contrast of coffee-chocolate against snowy cream is signature.
Per serving
Ingredients
- 1 8-inch cakeChocolate sponge cake
- 1/2 cupChocolate soaking syrup (with 1 tsp instant coffee dissolved)
- 1 cupChocolate truffle (thick ganache)
- 1 cupChocolate ganache (whipped)
- 1/2 cupChocolate chips
- 1 cupWhipped cream (plain white)
- 1/2 cupChocolate flakes / curls (garnish)
Method
- 1
Trim the dome off the chocolate cake and slice horizontally into 3 discs.
- 2
Place the first disc on a turn-table. Brush generously with coffee-spiked chocolate syrup.
- 3
Spread a layer of chocolate truffle, drizzle a little whipped ganache, and scatter some chocolate chips.
- 4
Place the second disc and soak with coffee-chocolate syrup. For the middle layer use plain white whipped cream instead of chocolate — this is the “white stripe” that defines a Choco Mocha.
- 5
Top with the third disc, soak lightly. Mask the cake with chocolate truffle and pipe whipped ganache rosettes on top.
- 6
Garnish with chocolate flakes/curls and extra chocolate chips. Refrigerate at least 2 hours before slicing.