Mocha Velvet Layer Cake
Indulge in the delightful decadence of Mocha Velvet Layer Cake, a variation of an authentic Creole recipe. Originating from the renowned Texas cookbook 'Texas Blossoms', this version features a rich chocolate flavor with subtle mocha notes. Perfect for special occasions, the cake is tender and moist, thanks to a combination of unsweetened chocolate and cream. The fluffy Coffee Buttercream Icing, which replaces traditional raw egg yolks with heavy cream, gives it a smooth, velvety texture. This recipe is designed for 12 generous servings, making it an ideal choice for gatherings or celebrations. Whether you choose to serve it at a birthday party or a holiday dinner, this cake is guaranteed to impress your guests and delight their taste buds.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
unsweetened chocolate
4 ounces (chopped)
light brown sugar
1 cup (firmly packed)
water
1/2 cup (for the double boiler)
instant coffee granules
1 tablespoon (for cake; 2 tablespoons for icing)
granulated sugar
1 cup (measured)
butter
8 tablespoons (softened, at room temperature (for cake); 1 cup (for icing))
eggs
3 (room temperature)
cake flour
2 1/2 cups (sifted)
baking powder
2 teaspoons (measured)
baking soda
1/2 teaspoon (measured)
salt
1/4 teaspoon (measured)
milk
1 cup (room temperature)
cocoa powder
for dusting
hot water
1/4 cup
egg yolks
2 (room temperature)
powdered sugar
6 cups (sifted or boxed)
chocolate shavings
optional (for garnish)
Instructions
1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust them with cocoa powder. Set aside.
2
In a double boiler, add water and instant coffee granules, stirring until dissolved. Then add brown sugar and unsweetened chocolate, stirring until melted and well blended. Remove from heat and let cool.
3
In a large mixing bowl, use an electric mixer on medium speed to cream together 1 cup of sugar and 8 tablespoons of softened butter until the mixture is light and fluffy.
4
Add the eggs one at a time, beating well after each addition until fully incorporated.
5
Pour the cooled chocolate mixture into the butter mixture, mixing until smooth.
6
In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.
7
Gradually add the dry ingredients to the chocolate mixture in intervals, alternating with the milk. Mix until just combined and smooth.
8
Divide the batter evenly between the prepared cake pans. Place them in the preheated oven, and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
9
Remove the cakes from the oven and cool in the pans for 10 minutes before transferring them to cooling racks to cool completely.
10
While the cakes are cooling, prepare the Coffee Buttercream Icing. Dissolve the coffee granules in hot water and set aside to cool.
11
In a mixing bowl, blend together 1 cup of softened butter and 2 egg yolks using an electric mixer on medium speed until smooth.
12
Add the cooled coffee mixture and mix until well combined.
13
Gradually add 6 cups of powdered sugar to the mixture, blending until the icing is smooth. If too thick, add additional heavy cream or an egg yolk to reach desired consistency.
14
Once the cakes are completely cool, place one layer on a serving plate and frost generously between the layers and on the top and sides with the Coffee Buttercream Icing. Optionally, garnish with chocolate shavings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mocha Velvet Layer Cake?
Mocha Velvet Layer Cake is a rich, tender, and moist chocolate cake with subtle mocha notes, based on an authentic Creole recipe variation from the Texas cookbook 'Texas Blossoms'.
How many servings does this cake recipe make?
This recipe is designed to provide 12 generous servings.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
How should I prepare the cake pans?
Grease two 9-inch round cake pans with butter and dust them with cocoa powder.
How is the chocolate prepared for the batter?
The chopped unsweetened chocolate is melted in a double boiler along with water, instant coffee granules, and brown sugar until well blended.
What type of flour is recommended for this recipe?
The recipe calls for 2 1/2 cups of sifted cake flour.
How many eggs are needed for the cake batter?
The batter requires 3 room-temperature eggs, added one at a time.
What ingredients are used in the Coffee Buttercream Icing?
The icing includes butter, egg yolks, instant coffee dissolved in hot water, and 6 cups of powdered sugar.
How long should the cake bake?
Bake the cake layers for approximately 40 minutes.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Should the cakes cool in the pans?
Yes, let the cakes cool in the pans for 10 minutes before transferring them to cooling racks to cool completely.
What makes the icing 'velvety'?
The fluffy Coffee Buttercream Icing uses a mixture of butter, coffee, and egg yolks (or heavy cream) to achieve a smooth, velvety texture.
What should I do if the icing is too thick?
If the icing is too thick, you can add additional heavy cream or an egg yolk until you reach the desired consistency.
Are there any suggested garnishes for this cake?
Optional chocolate shavings can be used to garnish the top and sides of the frosted cake.
How is the coffee prepared for the icing?
Dissolve 2 tablespoons of instant coffee granules in 1/4 cup of hot water and let it cool before adding it to the icing.
What type of sugar is used in the double boiler mixture?
One cup of firmly packed light brown sugar is used in the double boiler with the chocolate.
What is the source of this recipe?
This recipe is a variation of an authentic Creole recipe found in the Texas cookbook 'Texas Blossoms'.
Is baking soda or baking powder used?
Both are used: 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
How do I mix the dry and wet ingredients for the batter?
Gradually add the sifted dry ingredients to the chocolate mixture in intervals, alternating with the milk.
What is the first step in making the cake batter after preparing the pans?
The first step is to melt the chocolate, coffee, water, and brown sugar in a double boiler.
Is cocoa powder used in the batter itself?
No, cocoa powder is used specifically for dusting the pans; the cake's chocolate flavor comes from melted unsweetened chocolate.
How much butter is required for the cake and icing combined?
You will need 8 tablespoons (1 stick) for the cake batter and 1 cup (2 sticks) for the icing.
Should the milk be at a specific temperature?
Yes, the recipe specifies 1 cup of milk at room temperature.
Can I use this cake for special occasions?
Yes, its rich flavor and elegant appearance make it ideal for birthdays, holiday dinners, and celebrations.
How is the butter and sugar combined?
Use an electric mixer on medium speed to cream them together until the mixture is light and fluffy.
How many layers does the cake have?
The recipe makes a two-layer cake using 9-inch round pans.
What coffee is used in the recipe?
Instant coffee granules are used in both the cake batter and the buttercream icing.
What color is the icing likely to be?
Because it contains coffee and egg yolks, the icing will likely have a light brown or coffee-colored hue.
What is the salt content of the cake?
The recipe includes 1/4 teaspoon of measured salt.
How much powdered sugar is needed for the frosting?
The recipe requires 6 cups of sifted or boxed powdered sugar.