Friday, October 1, 2010

Chocolate Cake With Mocha Frosting


140g dark chocolate, chopped
20g cocoa powder
1 cup boiling water
300g plain flour
2 tsp baking powder
1 tsp baking soda
230g butter, room temperature
350g caster sugar
3 eggs (lightly beaten)
2 tsp vanilla extract
1 cup milk, room temperature

  • Preheat oven at 170 degrees C.
  • Grease and line two 9" round cake tins.
  • Place chopped dark chocolate pieces and cocoa powder in a bowl.  Pour boiling water into it and stir until melted.  Set aside to cool.
  • Sift flour, baking powder and baking soda into a bowl and whisk until combine.
  • In a separate bowl, beat butter until smooth and creamy.  Gradually add sugar and beat until light and fluffy.
  • Add in eggs a little at a time and beat well after each addition (on Low speed).  Then add in vanilla extract and melted chocolate mixture.  Beat until just combined.
  • With a rubber spatula fold in flour mixture and milk alternately, beginning and ending with flour.  Do not over mix.
  • Divide batter evenly between the two tins.  Smooth the tops.
  • Bake for about 40 minutes or until done (when a skewer inserted in the center comes out clean).
  • Remove cakes from oven and cool on a wire rack for about 10 minutes.  Then remove the cakes from the tins and let cool completely before frosting.


60g dark chocolate, chopped
1 tbsp coffee granules
1 1/2 cup chilled whipping cream
160g icing sugar, sifted
250g mascarpone cheese (or cream cheese)

  • Place chocolate pieces, coffee granules and icing sugar in a mixing bowl.   Heat 1/2 cup of cream in the microwave oven and pour over the chocolate mixture.  Stir until sugar dissolved.   Chill at least 2 hours.
  • Add mascarpone cheese into the chocolate mixture and beat on Low speed until blended and smooth.  Increase to Medium speed and beat until thick.

To assemble the cake:

  • Place a layer of cake with the top side down on a plate and spread a layer of frosting over it.  
  • Then place the second layer of cake (also with the top side down) on top of the frosting.  
  • Spread the rest of the frosting over the top and side of the cake. 

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