Mochaccino Cake
This was my husband’s birthday cake. My husband adores coffee and chocolate, so I had to combine the two in this delicious birthday cake. This is a super moist devil’s food cake with kahlua ganache topping, and coffee flavored butter-cream frosting.
Yield: Serves 12
Mochaccino Cake
5.00 stars (1 reviews)
Loading...Ingredients:
For the cake:
1 package super moist cake mix
1 extra egg
1 small package chocolate instant pudding mix
For the frosting
1/2 cup solid vegetable shortening
1/2 cup (1 sticks) butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar (approximately 2 lb.)
1/4 cup cream
1/2 cup fresh ground coffee beans
For the Chocolate Ganache Filling
16 oz or 2 cups whipping cream
16 oz good quality chocolate chips or a bar, chopped in very small pieces
1 tablespoon Kahlua coffee liquor
Directions:
For the cake:
Prepare cake according to package directions, adding an extra egg and the package of instant pudding mix. Cook in 2 9 inch cake pans and let cool. Level with a large serrated knife if needed.
For the frosting
Grind coffee beans and add to a coffee filter. A lifetime filter such as the gold cuisinart filter works very well. Warm the cream, but do not boil. Pour the warm cream over the coffee grounds and left drain in a bowl.
After the cream has drained, you can take a spoon and try to press out all the cream in the coffee grounds. This is where the permanent gold filter will come in handy.
Cream butter and shortening together. Add vanilla and blend well. Add sugar slowly, 1 cup at a time, scraping down the sides of the bowl, until all of the sugar is well combined. Then add the cream a little at a time, and beat until light and fluffy. Add enough cream until the desired consistency is achieved. Refrigerate until ready to use. Makes about 6 cups of icing.
For the Chocolate Ganache Filling
Heat the cream over low heat. Do not let boil, pour over chocolate in a microwave safe boil. Mix until chocolate melts. If the chocolate is not completely melted, put in the microwave for 30 second increments, and then remove to mix until chocolate is completely melted. Add Kahlua. Cool completely.
Refrigerate until ready to use.
For the cake assembly:
When cakes are completely cooled, you can level them if you need to.
Prepare the ganache and leave at room temperature to cool.
Prepare the frosting and frost the cakes.
Drizzle the ganache over the top.
Serve with coffee and coffee flavored ice cream.
