This boozy mocha cake will add an extra flair to any grown-up gathering! Featuring drool-worthy layers of mocha sponge cake spooned over with brandy syrup and topped with coffee and cocoa frostings, this elegant and flavorful cake is set to please.
For the sponge cake: In a blender, combine eggs, cocoa powder, instant coffee, baking powder, sugar, vegetable oil, vanilla essence, flour, milk, and bittersweet chocolate, and blend thoroughly. If needed, divide the mixture into two to blend more easily. The batter will be ready once smooth and lump-free.
Pour batter into a previously greased 8x8-inch cake pan. Bake at 356 °F for 70 minutes or until cooked through. The sponge cake will be cooked through once a toothpick inserted in the center comes out clean. Once done, unmold, let cool on a rack, and set aside.
For the brandy syrup: In a pot over medium heat, heat water and add coffee and sugar. Stir and cook for 25 minutes until a thick syrup is formed. Add brandy, stir, remove from heat, and let cool. Set aside.
For the frosting: While the sponge cake bakes, mix whipping cream and icing sugar with a hand mixer until doubled in size and firm. Divide mixture into two. Divide one half of the mixture into two.
Stain one of the small portions with previously sifted instant coffee and fold. Stain the second small portion with cocoa powder. Set aside.
Once the sponge cake is cold, torte it into three layers.
For assembling the boozy mocha cake: Place one layer of sponge cake as the base. Spoon brandy syrup over and cover with coffee frosting. Place a second sponge cake layer on top, spoon brandy syrup over, and cover with cocoa frosting. Place the third sponge cake layer on top and cover with white frosting using a cake scraper. Place more frosting on top and form imperfect and irregular waves with a spoon. Pour more brandy syrup on top. Refrigerate for some minutes.
Serve boozy mocha cake cold topped with more brandy syrup if desired.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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