Mochachino Mousse Cake

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For the Mochachino cake…
Preheat oven to 350 degrees. Grease and flour 2-9 inch round cake pans
In bowl of mixer add
2 cups sugar
1-3/4 cup flour
3/4 cup cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
Mix together until combined.
Add 2 eggs, room temperature
1 cup milk
1/2 cup veggie oil
2 tsp vanilla
Mix on medium for about 3 minutes
Bring 1 cup of water with three single serving packets of instant coffee to a boil.
Add to batter and mix by hand.
Pour batter into pans and bake for 30-35 minutes until toothpick inserted in center comes out clean.
Cool on racks 10 minutes in pan and the turn out and cool completely.

Mocha Mousse
3/4 cup whipping cream
2 Tbsp sugar
1/3 cup cold coffee
1 cup chocolate chips
2 tsp vanilla
In a sauce pan place 1/4 cup whipping cream, sugar and coffee. Bring to a boil on medium/high heat, stirring. Remove from heat and add chocolate chips stirring till all chips are melted. Stir In vanilla. Pour into a bowl and cool 10 minutes. Place 1/2 cup whipping cream into chilled bowl of mixer and beat till soft peaks. Fold into chocolate mixture. Place in fridge, covered for 30 minutes.

Chocolate Butter Cream
1/2 cup butter, melted
2/3 cups cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
Melt butter and place in bowl of mixer, stir in cocoa powder. Add powdered sugar and milk alternating. Beat until becomes fluffy frosting. Add vanilla and beat till incorporated.

White chocolate Butter Cream
1 cup butter, softened
2 cups powdered sugar
6 ounces white chocolate, melted
3 Tbsp whipping cream

In bowl mixer, beat butter and powdered sugar on low till fluffy. Add melted and cooled white chocolate and whipping cream. Beat on high 3-4 minutes

Assembly
Place 1 cake layer, top with mocha mousse. Place second layer of cake on top. Frost with chocolate buttercream. Decorate with white chocolate buttercream. I used a 1M tip. Then place chocolate cover espresso beans and mini chocolate chips.
ENJOY!:)

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