Four layers of Mocha Latte Chocolate Chip Cake topped with chocolate sauce, whipped coconut cream and chocolate shavings.
I whipped up this Mocha Latte Chocolate Chip Cake four years ago!! The flu knocked me flat on my back for the last week and a bit, so I had a few minutes to peruse my Instagram feed. I came across this post and asked my IG story peeps whether I should still post it, or forget about it.
Seventy-five percent voted to post it! The photos are meh, but the cake is absolutely delish, so here goes...
Make a cold infusion
The cake and topping come together quickly and easily and is based on this one. Instead of espresso powder, I cold-infused the milk with crushed coffee beans for about eight hours in the fridge. I sometimes do this when making ganache and it yields a more pronounced flavour than hot infusion.
You are going to want to start with more milk than is required for the recipe, as you will lose some to the beans. Line a fine mesh strainer with cheesecloth or damp paper towel to strain the mixture before use and scale what you need for the recipe. Any remaining can be used to make a cup of joe or add to smoothie.
The first test cake I made, I used coffee-flavoured chocolate chips like these, but the taste was off. Could be that the coffee-chips didn't have a lick of coffee listed in the ingredients...HUH?!? Moving on...
Also tried it with grated chocolate like I did here, but decided I wanted that authentic chocolate chip look throughout the cake. You know, like a beloved CCC (chocolate chip cookie)!!
If using the espresso powder, this Mocha Latte Chocolate Chip Cake makes a great in-a-pinch dessert to whip up for company. If you have frequent pop-in company, you could bake and store the well-wrapped cakes in the freezer for future use. Simply defrost and add topping, which can easily be whipped up just before serving.
If you have been around here a while, you know how much I enjoy whipped coconut cream. I love dairy, but my stomach doesn't always, so that is why you see dairy alternatives used from time to time. Plus, coconut has been a part of my life since childhood.
You can buy the milk and chill it overnight, before draining the liquids (or just keep a couple cans chilled for convenience). Or, you can purchase the coconut cream, skip the draining step and get straight to the whipping. You can use confectioner's sugar, but I like to use fine granulated sugar - tend to need less to reach my desired sweetness.
Hope you'll give it a try!
Ingredients
For the cake:
- 365 grams full fat milk coconut or dairy milk
- 25 grams medium-roast beans coarsely crushed or 8 grams instant espresso
- 340 grams all-purpose flour
- 7.5 grams baking powder
- 2 grams salt
- 229 grams coconut oil or vegetable
- 3 large eggs room temperature
- 44 grams vanilla bean paste
- 400 grams brown sugar loosely packed
- 180 grams dark chocolate chips
For the whipped cream:
- 1 can coconut milk or cream or 35% whipping cream
- 12 grams super fine sugar
- 1 packet whipped cream stabilizer optional
Garnish:
- shaved milk chocolate and espresso powder as needed
- chocolate syrup for layering optional
Instructions
Make the cake:
- Preheat oven to 350º F. Prepare two 5-inch round cake pans with butter and flour or cake release.
- If using coffee beans, place the crushed beans and milk in a sealed container and refrigerate for 6-8 hours. When ready to use, strain through a fine mesh strainer lined with cheesecloth or damp paper towel. Scale 244 grams for the recipe. If using espresso powder, warm the milk and stir in the espresso powder. Set aside.
- In a large bowl, sift together the flour, baking powder and salt.
- In a separate bowl, lightly whisk together the oil, eggs and vanilla bean paste. Add the sugar and continue to whisk until combined and free of any lumps. Add the milk espresso mixture.
- Add the flour mixture to the wet ingredients and stir with a whisk until combined.
- Use a spatula to fold in chocolate chips.
- Divide batter evenly between prepared pans.
- Bake on cookie sheet for 30-35 minutes on the middle rack of the oven.
- Remove from oven and allow to cool in pan on a on a wire rack for 10 minutes. Turn cakes out onto wire rack and allow to cool completely.
Whip the cream:
- Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes, or refrigerate for 15 minutes.
- Remove from freezer and add whipping cream to the bowl. Add sugar (and stabilizer, if using) and whisk until stiff peaks form. Keep refrigerated until ready to use.
Assemble:
- Split each cake into two to create four layers.
- Smear a little whipped cream on a cake board and position one layer of cake on the board.
- Drizzle some chocolate syrup, homemade or store-bought onto the cake layer.
- Use a large star tip to pipe whipped cream onto the top of the first layer.
- Turn the second layer face-down onto the whipped cream. Repeat with remaining layers.
- Pipe a mound of whipped cream on top of the cake and sprinkle with shaved chocolate and espresso powder.
Deb|EastofEdenCooking says
The title of Mocha Latte caught my attention, your photos kept me here! I would very much enjoy a slice of this beauty with my morning coffee!
jacquee | i sugar coat it! says
It was so long ago that I made it, I feel I may need to again soon and join you for that coffee (well, tea for me).