Mochacino Cake

Mochacino Double-layered Cake filled with Chocolate Ganache and iced with Chocolate Buttercream and topped with Caramelized White Chocolate and Hazelnuts

This is my family recipe for Mochacino Cake. Very simple and quick, this is a very wet mixture but it makes a lovely moist cake that keeps for days.

2 eggs

1 3/4 cups sugar

125g melted butter

1 cup buttermilk

1 tsp vanilla

zest of 1 orange (optional, it would give the cake a more jaffa-like flavour)

Beat in this order adding ingredients

Sift together and add to the above mixture:

2 cups flour

1/2 cup cocoa

2 tsp baking soda

1 tsp baking powder

Add 1 cup of very strong black coffee

The mixture will be very runny, but don't worry! Just make sure your 18cm greased and lined tin is water-tight.

Bake at 180ºC for 1 hour or until cake springs up when lightly pressed.

When cool, cut in half through the middle and sandwich the two halves together with dark chocolate ganache

Dark Chocolate Ganache:

(You can make as much ganache as you desire using this ratio of chocolate to cream.)

Makes 1 cup

200g good-quality dark chocolate (I use 70% cocoa or more)

1/2 cup cream

Heat in a heat-proof ceramic or metal bowl over a pot of simmering water until smooth. Make sure not to have the heat up too high otherwise you will cook the ganache and you'll have to start again.

Chocolate Buttercream:

100g butter, softened 

approx. 2 cups icing sugar

1 tsp vanilla

2 Tbsp boiling water

Beat butter until light and fluffy. Add half of the icing sugar and the vanilla beat to combine. Slowly add the rest of the icing sugar until thick. Dribble in the water. (You can alternate more icing sugar and water until you reach a spreadable/pipe-able consistency.)

Spread or pipe the Chocolate Buttercream onto the cake and garnish with Caramelized White Chocolate and Hazelnuts.

Caramelized White Chocolate:

100g white chocolate

Bake at 180ºC until golden then blitz in a food processor.