Mocha Cake
With mocha sponge, dark chocolate whipped ganache, espresso caramel chocolate crémeux, and coffee chantilly
This cake brings together everything I love about coffee and chocolate in layered form. It starts with a moist, slightly fudgy mocha sponge — rich with coffee and just enough cocoa to bring out the chocolate notes. On top of that is a smooth dark chocolate whipped ganache, soft and creamy, followed by a silky layer of espresso-caramel chocolate crémeux.
The final layer is a light coffee-infused chantilly, softly whipped with a bit of cream cheese for a gentle tang that keeps everything in balance.
Each bite is creamy, tender, and deeply satisfying — like a mocha, a caramel latte, and a dark chocolate truffle all in one. The cake slices cleanly into neat squares, revealing soft ombré layers of coffee and chocolate. A cozy, comforting treat for coffee lovers.
Hope you enjoy!
Recipe for a 20 x 5cm square ring mold.
Mocha sponge:
100g eggs (about 2 eggs)
90g white sugar
19g brown sugar
60g neutral oil
120g all-purpose flour
4g cocoa powder
4g baking powder
2g salt
70g strong hot coffee