Chocolate Mocha Cream Filled Cake

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Chocolate Mocha Cream Filled Cake

This delicious mocha cream filled chocolate cake is so rich and decadent. The moist, fluffy layers of cake are separated by layers of sweet chocolate ganache and mocha cream filling.

Prep Time30

Cook Time35

Cooling Time2

Total Time3 5

Course: Dessert

Cuisine: North Amercian

Keyword: Chocolate Cake, Cream Filled Cake, Layer Cake, Mocha Cake

Servings: slices

Calories: 536kcal

Author: Alisa Infanti

Ingredients

Chocolate Cake

2 cups sugar (15.5 oz)
1 ⅔ cups cake flour (7.5 oz)
¾ cup cocoa powder (2.6 oz)
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup canola or vegetable oil
2 tsp vanilla
1 cup boiling water

Chocolate Ganache

1 ½ cup semi-sweet chocolate chips
½ cup whipping cream

Mocha Cream

2 cups whipping cream
4 tbsp sugar
3 tsp instant espresso powder

Instructions

Chocolate Cake

Preheat your oven to 350°F. Grease and dust two 8" square or 9" round cake pans.
In a large mixing bowl add the sugar for the cake, flour, cocoa powder, baking powder, baking soda and salt. Mix well to combine and break up any clumps.
Add the milk, eggs, oil and vanilla to the bowl and using a hand mixer or stand mixer beat on high for 2 minutes.
Gently stir the boiling water into the cake mix to combine. The batter will be very thin.
Add half of the cake batter to each of the dusted cake pans and pop them in the oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cakes are baking this is the perfect time to make the chocolate ganache and mocha cream.
When fully baked, remove the cakes from the oven and let them cool for 10-15 minutes in the pans. Then gently remove them from the pans by turning them upside down onto a cooling rack. Let them cool completely.

Chocolate Ganache

Add the whipping cream to the ganache to a medium bowl and microwave for about 40 seconds to warm but not boiling temperature. It should feel like a lukewarm bath.
Add the chocolate chips to the heated whipping cream and let them sit for a minute or two then using a whisk whisk the chocolate into the cream until it is smooth and glossy. Set aside and let it cool. It will thicken up as it cools and should be thick enough to thickly coat a spoon (or clean finger) when dipped.

Mocha Cream

In a large bowl add two cups of whipping cream, 4 tbsp of sugar and 3 tsp of instant espresso powder. Beat the ingredients on high with a mixer for about 2-3 minutes or until stiff peaks/ripples start to form. Cover and place it in the fridge until you are ready to assemble the cake.

Assembly

Once the cakes are completely cooled, using a serrated knife, carefully slice one of the cakes horizontally in half. Place one half of the cake on a cake plate as the base and carefully pour half of the chocolate ganache in the center of the cake and use a spatula to spread it out over the entire cake surface.
Then dollop the top with 1/3 of the mocha cream and use a clean spatula to spread the mocha cream out evenly over the surface of the cake.
Add the uncut cake to the top of the mocha cream layer and repeat adding the remaining ganache and 1/3 of the mocha cream.
Add the second half of the cut chocolate cake to the top and top with the remaining mocha cream.
Run a spatula around the sides of the cake to center, clean up the edges and lightly frost the sides of the cake with the excess that may have spilled out to make look neat. Be sure to fill in any gaps with the extra mocha cream. Add the sprinkles or chocolate curls if you wish to decorate.
Carefully transfer the cake to a freezer where it can stand on a flat surface to set. Let the cake rest overnight or for several hours to chill. Serve the cake from frozen or let the cake sit for 15 minutes before serving for a creamier texture.

Notes

Storage:

You can store this sponge cream cake in the fridge in an airtight container for around 3 days or it can be frozen for up to 3 months. If freezing it, it is best to store the whole cake in an airtight container. Or, flash freeze slices and then wrap them in cling wrap and place them in freezer bags.

Variation:

Store-bought whipped cream can be used instead of making your own for the mocha cream. Whipped topping works best (not the kind in a can). Make sure that it is thawed, then mix in your instant espresso powder.

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