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Single-Layer Mocha Cake

Single-Layer Mocha Cake

Ingredients

 

Chocolate Cake:

  • 1 cup all purpose flour
  • ½ cup @risingstarbaking cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup white sugar
  • 1 tsp salt
  • ½ cup neutral oil
  • 2 eggs, room temp
  • ¼ cup greek yogurt, room temp
  • ½ cup buttermilk, room temp
  • ½ cup hot coffee

Espresso Caramel:

  • ⅔ cup sugar
  • ½ cup water
  • 2 tbsp corn syrup
  • ½ cup heavy cream
  • 1 tsp instant espresso powder
  • 1 tbsp unsalted butter, room temp
  • ½ tsp salt

Espresso Whipped Cream:

  • 1 ½ cups heavy cream
  • ⅓ cup powdered sugar
  • 1 tsp instant espresso powder
  • ½ tsp vanilla bean paste

@risingstarbaking cocoa powder to dust on top

 

Instructions

  1. Cake: Preheat oven to 350F. Grease a 9-in round cake pan. Set aside. Combine flour, cocoa powder, baking soda, baking powder, sugar and salt in a large bowl. Mix to combine. In a separate bowl, combine oil, eggs, yogurt, buttermilk. While whisking, slowly add in the hot coffee. Pour the wet ingredients into the dry and whisk together until just combined. Pour batter into the cake pan and bake for 35-38 minutes. Remove from the oven. Let cool.

  2. Caramel: In a small bowl, combine hot cream and espresso powder. Whisk to combine. In a sauce pan, combine sugar, water and corn syrup. Set over medium heat. Cook until the mixture is caramelized, about 15 minutes. Do not stir it while cooking! Once darkened, remove from heat and carefully pour in the espresso cream while whisking. Once combined, add butter and salt, and whisk to combine. Allow caramel to cool completely before use.  

  3. Whipped cream: Add cream, powdered sugar, espresso powder and vanilla to a large bowl and use a hand mixer on medium speed to whisk to soft peaks. Set aside.

  4. Pass through a sieve. Pour into two 7-8 oz ramekins (careful, it will be hot). Cover and refrigerate  overnight or for at least 3 hours.

  5. Place cake on a serving dish and drizzle the caramel on top. Carefully spread out to the edge of the cake. Add the espresso whipped cream on top and, again, spread to the edges of the cake. Dust the top with @risingstarbaking cocoa powder. Serve and enjoy!


Recipe: @happytocakeit

Photography: @happytocakeit

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