The reason is quite simple, my family (esp. my mom) love coffee-flavored cakes and desserts.
So, the first flavor that comes to my mind is always coffee, haha, as I know that my mom will enjoy it.
This time too, when I saw the pan I thought about coffee-flavored cake but I didn't want it to have only coffee, so I mixed coffee and chocolate together.
And when coffee+chocolate they become MOCHA!!!!
To make this cake more special, I coated it with chocolate.
I used three kinds of chocolate: Milk, White, and Caramel, but you can use dark chocolate too.
I didn't post the tempering method in the recipe, as I think that many people have their own way, and this time I used cocoa butter for tempering chocolate.
By melting the chocolate and add the cocoa butter (20% of the weight of the chocolate that you use) then stir until completely combined. Then bring the temperature down until you get the right temperature (each chocolate is different, most of the package has the information).
This method is good when you tempering a small amount of the chocolate ^^.
You can use a mini muffin mold or if using muffin mold fill only half of the mold to get a small cake rather than a big one.
Mocha Cake
4-15 pieces of 8.6 x 2 cm pan
Mocha Cake
65 g .................... Unsalted butter
20 g .................... Dark chocolate
40 g .................... Whipping cream
1 tbsp .................. Instant coffee granules
80 g ..................... Cake flour
10 g ...................... Cocoa powder
1/2 tsp .................. Baking powder
2 ........................... Eggs (110-120 g)
1/4 tsp................... Salt
100 g ..................... Granulated sugar
Finishing
150-170 g ...............Tempered chocolate
Melt the butter by heating it in a microwave (600W) for 30-40 seconds.
Let it cool completely (or about 25℃).
Preheat an oven to 180℃.
Brush 14-15 pieces of 8.6 x 2 cm pan with butter
Heat the whipping cream in a microwave (600W) for 20-30 seconds.
Pour into the chocolate bowl and stir until the chocolate melt.
Put the instant coffee granules into the bowl.
Stir to combine.
Sift the cafe flour, cocoa powder, and baking powder together and set aside.
Put the eggs and salt into a bowl.
Beat with the hand mixer until foamy.
Add the sugar gradually.
Beat at high speed for 6 minutes, reduce the speed, and beat at low speed for 2 minutes more.
Beat at high speed for 6 minutes, reduce the speed, and beat at low speed for 2 minutes more.
Fold the sifted flour mixture into 3 additions.
Pour the melted butter into the bowl and fold to combine.
Pour the chocolate mixture into the bowl.
Fold until combine.
Bake in 180℃ Preheated oven for 17-18 minutes.
Turn the cake upside-down, and let it cool completely.
Brush the tempered chocolate into the molds (you will need about 1 tbsp of the chocolate for 1 mold).
Put the cake into the mold and press lightly.
Freeze for 20 minutes.
Ready to enjoy!
Mocha Cake