Vintage Heart-Shaped Mocha Cake
Ingredients: Flour, Granulated sugar, Brown sugar, Cocoa powder, Instant espresso · 180 min cook time · 500kcal · ~₩26,950
Ingredients
300g Flour, 200g Granulated sugar, 150g Brown sugar, 50g Cocoa powder, 10g Instant espresso, 10g Baking powder, 5g Baking soda, 5g Salt, 150ml Vegetable oil, 100g Sour cream, 3개 Eggs, 10ml Vanilla extract, 450g Unsalted butter, 600g Powdered sugar, 300ml Heavy cream, 200g Dark chocolate, 15ml Rum
Instructions
1. Combine flour, granulated sugar, brown sugar, cocoa powder, instant espresso, baking powder, baking soda, and salt in a bowl. Whisk until no flour streaks or brown sugar clumps remain.
2. In a separate bowl, whisk together vegetable oil, sour cream, eggs, and vanilla extract until well combined.
3. Gradually add the dry ingredients to the wet ingredients in batches, mixing by hand until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.
4. Grease three heart-shaped silicone molds. Divide the batter evenly among the molds and spread it out slightly.
5. Place the filled silicone molds on a baking sheet for stability. Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes bake, prepare the mocha buttercream. Beat butter in a stand mixer for about 4 minutes until light and fluffy.
7. In a separate bowl, combine powdered sugar, cocoa powder, instant espresso, and salt.
8. Gradually add the powdered sugar mixture to the beaten butter, one cup at a time, scraping down the sides of the bowl between additions. Once thick, slowly add heavy cream and vanilla extract until the buttercream reaches a smooth, whipped consistency.
9. Prepare the chocolate espresso ganache. Combine dark chocolate and heavy whipping cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth (approximately 3 minutes total). Stir in instant espresso powder, vanilla, and rum.
10. Prepare the chocolate espresso buttercream. Beat butter for about 4 minutes until light and fluffy. Gradually add powdered sugar, one cup at a time, scraping down the sides.
11. Add half of the prepared ganache to the buttercream in three batches, mixing until combined. Thin with heavy cream as needed to achieve desired consistency. Add a pinch of salt.
12. Once the cakes are cooled, carefully shave off the domed tops to create flat, even layers.
13. To assemble, pipe a small amount of mocha buttercream onto the center of your cake board. Place the first cake layer on top, with the shaved side facing up.
14. Pipe a dam of mocha buttercream around the perimeter of the first cake layer. Spread a thin layer of ganache inside the dam, then fill with mocha buttercream. Even out the buttercream while keeping the dam intact.
15. Repeat the layering process with the remaining two cake layers, ganache, and mocha buttercream.
16. Apply a thin crumb coat of mocha buttercream to the outside of the entire cake. Chill in the refrigerator for 20 minutes.
17. Apply a final layer of mocha buttercream to the cake and smooth it using a bench scraper.
18. Using a 6B or open star piping tip, pipe shells of chocolate espresso buttercream around the perimeter of the top of the heart cake.
19. Using a smaller star piping tip, pipe additional decorations with the mocha buttercream, such as a second round of piping on top and curtains on the sides.
20. Repeat the piping process on the bottom perimeter of the cake.
Source: Watch the original video