As some of you might already know I am an unswerving coffee drinker or if not coffee than Chai with buttload of freshly grated ginger. I like my coffee simple no-nonsense stuff and not any of those sugary concoctions like frappes. But when it comes to drinking anything with flavor mocha is my only pick. Mochalicious with ravishing and stunning pattern, this is perfect for weekend project or as a birthday cake.
Chocolate and coffee are a marriage made in heaven. But just in case you are not a fan skip the coffee all together and I promise it will be just as fantastic looking. This is one of those desserts which is like a gift wrapped up, with a bow etc. Looking at it no one can tell the beautiful two-tone pattern, which will be revealed when you cut into it.
You can totally skip the frosting and serve it warm but I find frosting adds a lot of flavor. Coming to why I used oil and butter both in this recipe; oil makes the cake moist and butter has all the good flavors. Oil keeps the cake moist as it is liquid at room temperature. You can change it to 100 percent oil or 100 percent butter or any combination, just keep overall quantity same. I am using less sugar but if you like your cake with tad more sugar you can increase it by 100 grams/ ½ cup more. Keep in mind that this is more suitable for an adults compared to kids with instant coffee. When making for kids add the recommended sugar and decrease instant coffee to 1 teaspoon in cake and frosting. Same goes for chocolate in frosting; use milk chocolate if you prefer the cake to be more sweeter.
- 360 grams/ 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 50 grams/ 1/2 cup cocoa powder
- 100 grams/ 1/2 cup sugar
- 1 1/2 tablespoon instant coffee
- 1/2 cup water
- 180 grams/ 3/4 cup vegetable oil
- 180 grams/ 3/4 cup unsalted butter, melted and cooled
- 300 grams/ 1 1/2 cup sugar
- 2 teaspoon vanilla extract
- 4 eggs, room temperature
- 2 egg yolks, room temperature
- 1/2 cup milk, preferably whole
- 170 grams/ 3/4 cup bittersweet chocolate chips
- 155 grams/ 2/3 cup heavy cream
- 1 tablespoon instant coffee
- Preheat oven to 350° F. Grease a bundt pan with baking spray. Sift flour, baking powder and salt, set aside.
- Whisk together cocoa powder, ½ cup sugar, coffee and water in a medium size bowl, set aside.
- In a bowl of stand mixer with paddle attachment add oil, butter and sugar. Mix on medium speed for 2 minutes. Add vanilla extract and mix to combine, about 15 seconds.
- Add one egg and yolks at a time and continue whisking till the mixture is light and fluffy, about 4 minutes.
- Lower the speed and add ⅓ flour mixture, mix until just combined. Add half of the milk and mix for 10 seconds. Repeat this till you finish flour and milk. Do not over mix, just until it is combined.
- Remove 2 cup mixture and add it to the prepared chocolate mix, whisk to combine.
- Now use ½ cup measure and pour vanilla mix to the prepared pan. Use ¼ cup measure for chocolate and pour over vanilla mixture, be gentle yet quick. Repeat this process till both mixture is over.
- Bake for 45 to 55 minutes, until skewer comes out clean. Avoid over baking. Remove from oven, set over cooling rack and cool in pan for 15 minutes. Carefully remove from pan and let it cool completely before frosting.
- Combine cream, chocolate chips and instant coffee in a small sauce pan. Set over low heat and melt the chocolate, whisk to combine. Remove from heat and let it stand for 10 minutes. Pour over cake and let it set for at least 30 minutes. Slice and serve.