I made this cake because of its name, it sounds like my cup of tea kind of cake. I got the recipe from "The Fearless Baker" cookbook by Erin Jeanne McDowell(my favorite pastry chef) www.erinjeannemcdowell.com Her layer cake recipes are somewhat challenging but I like the challenge and it was so amazing out of the fridge. Eat it cold or at room temperature, doesn't matter, so yummy!!!
Ingredients
Mocha Cake:
128g/1 1/2 cups unsweetened cocoa powder
302g/1 1/4 cups whole milk
181g/ 3/4 cup freshly brewed coffee
255g/9 oz. unsalted butter, at room temperature
595g/ 3 cups granulated sugar
43g/ 1/4 cup instant espresso powder
284g/ 5 large eggs, at room temperature
15g/ 1 tablespoon vanilla extract
381g/ 3 cups all purpose flour
8g/ 2 teaspoons baking powder
6g/ 1 teaspoon baking soda
3g/ 3/4 teaspoon fine sea salt
Coffee-White Chocolate Ganache:
785g/ white chocolate chopped
181g/ 3/4 cup heavy cream
48g/ 1 1/2 tablespoons instant espresso powder
Instructions
Make the ganache: Place the white chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a simmer over medium heat, then stir in the espresso powder and bring it to a full boil.
Pour the hot cream over the white chocolate. Let the mixture sit undisturbed for 15 seconds, then stir beginning in the center of the bowl with small circular motion and widening the circles until the ingredients are uniformly combined and the ganache is smooth.Let the ganache cool to room temperature.
Make the cakes: Preheat the oven to 350F/ 175C, with a rack in the middle. Grease and flour two 9" cake pans
Place the cocoa powder in a medium bowl. In a spouted measuring cup, whisk the milk into the coffee. Slowly add the mixture to the cocoa powder, whisking constantly to fully combine.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium low speed until light and fluffy, 4 to 5 minutes. Add the espresso powder and mix for 1 minute.
Add the egg one at a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Adding the vanilla and mix to combine.
In a medium bowl, whisk together Flour, baking powder, baking soda and salt. Add one third of the mixture to the butter mixture and mix on low speed to combine. Add half the cocoa mixture and mix to incorporate. Repeat, adding alternate addition of dry ingredients and wet ingredients until they are fully incorporated and the batter is smooth.
pour the batter into the prepared pans ( about 652g per pan). Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the cakes in the pans 10 to 15 minutes , then turn them out onto w wire rack and cool completely.
Whip the ganache: Transfer the cooled ganache to the bowl of a stand mixer fitted with the whisk attachment and whip on medium high speed until it has lightened in color, 2 to 3 minutes. Scrape the bowl well and whip the ganache again just to make sure it's homogeneous.
Assemble the cake with ganache in between 2 cakes and frost the cake with the rest.
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