So last weekend I baked something a little over the top for mam's birthday. After being away for the past month what could you expect?! I was raring to get back into my apron and whip up a storm. I baked a two tier coffee lovers dream cake. The bottom tier was made up of a rich mocha sponge with a chocolate and coffee ganache filling and mocha butter cream. The top was more of a traditional coffee cake made up of a light coffee and walnut sponge, a chocolate walnut ganache filling and a smooth coffee butter cream. Coffee is one of mam's all time favourites so I had to go all out for the occasion.
THE MOCHA BOTTOM TIER
Ingredients
FOR THE MOCHA SPONGE
400g Butter (softened)
200g Caster Sugar
200g Brown Sugar
400g Self Raising flour (sieved)
7 Eggs
4 tbsp Cocoa Powder
50g Dark chocolate (grated)
4-5 tbsp Irel Coffee Essense
FOR THE MOCHA GANACHE FILLING
280ml Double cream
200g Dark Chocolate
2 tsp Instant Coffee Granules
2 tbsp Golden Caster Sugar
FOR THE MOCHA BUTTERCREAM
160g Butter (softened)
300g Icing Sugar
50g Plain chocolate
4 tbsp Irel coffee essence
1-2 tbsp of boiling water
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* If you are unable to find Irel coffee essence simply use 1tsp of instant coffee dissolved in 1 tbsp of boiling water instead for the same results *
Method
FOR THE MOCHA SPONGE
1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease an 8 inch round baking tin with melted butter and line with greaseproof paper.
2) Cream the butter and sugar together using your electric mixer
3) Once combined and white in colour add in the eggs, two at a time and beat. Allow one to two minutes of mixing between each.
4) Once all the eggs have been added to the mixture, add the Irel coffee essence.
5) Once the essence is combined, add the flour, one spoon at a time until all is added.
6) Allow the mixer to beat for 3-4 minutes and add the cocoa powder followed by the grated chocolate and once again allow the mix to beat for a further 4 minutes.
7) Fill your line cake tin with the mix and bake for approv 40 minutes until the sponge springs up once touched.
* You may have a little extra mix leftover for some yummmmyy mocha cupcakes. Simply fill your muffin cases with 1-2 tsp of the mix and bake for 15- 20 mins *
FOR THE CHOCOLATE COFFEE GANACHE
1) Melt the chocolate in a bowl over a pot of simmering water
2) Add the whipping cream followed by the instant coffee and sugar and combine
3) Leave to sit until you are ready to spread
FOR THE MOCHA BUTTERCREAM
1) Cream the butter and sugar together using the electric mixer until white in colour
2) Add the Irel coffee essence and the cocoa powder and beat again
3) While beating on a high speed add the boiling water- this allows the buttercream to become lighter
4) Add the melted chocolate, one tsp at a time while mixing on high speed
5) Leave to one side until the cake is cool.
THE TRADITIONAL COFFEE & WALNUT TOP TIER
Ingredients
FOR THE SPONGE
225g Butter (softened)
225g Soft light brown sugar
225g Self Raising Flour (sieved)
4 large eggs
4 tbsp Irel Coffee Essence
4 tbsp Crushed Walnuts
FOR THE WALNUT CHOCOLATE GANACHE
250ml Double Cream
185g Dark Chocolate
4tbsp crushed walnuts
2 tbsp Golden Caster Sugar
FOR THE COFFEE BUTTERCREAM
150g Butter (softened)
300g Icing Sugar
5-6 tbsp of Irel coffee
1-2 tbsp boiling water
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Method
FOR THE COFFEE SPONGE
1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease an 6 inch round baking tin with melted butter and line with greaseproof paper.
2) Cream the butter and sugar together using your electric mixer
3) Once combined and white in colour add in the eggs, two at a time and beat. Allow one to two minutes of mixing between each.
4) Once all the eggs have been added to the mixture, add the Irel coffee essence.
5) Once the essence is combined, add the flour, one spoon at a time until all is added.
6) Add the chopped walnuts and allow the mixer to beat for a further 3-4 minutes.
7) Filll your line cake tin with the mix and bake for approv 40 minutes until the sponge springs up once touched.
FOR THE COFFEE & WALNUT GANACHE
1) Melt the chocolate in a bowl over a pot of simmering water
2) Add the whipping cream followed by the chopped walnuts and combine
3) Leave to sit until you are ready to spread
FOR THE COFFEE BUTTERCREAM
1) Cream the butter and sugar together using the electric mixer until white in colour
2) Add the Irel coffee essence and beat again
3) While beating on a high speed add the boiling water- this allows the buttercream to become lighter
4) Leave to one side until the cake is cool.
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