Mocha Cream Cake
This cake has a coffee flavored whipped cream filling and a coffee ganache. The chocolate triangle decorations on top make for an impressive presentation.
Equipment
- Two 9-inch cake pans
Ingredients
- 1 package white cake mix (18.25 ounces)
For the filling:
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1 1/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons kahlua or other coffee-flavored liqueur
- 1/2 teaspoon vanilla extract
For the ganache:
- 2 cups milk chocolate chips (11.5 ounces)
- 3/4 cup heavy whipping cream
- 1/4 cup butter
- 2 tablespoons kahlua or other coffee-flavored liqueur
For assembly:
- 16 Chocolate Triangles (see separate recipe)
Instructions
To bake the cake:
- Prepare cake batter according to package directions; bake in two 9-inch round pans as directed. Cool completely on wire racks. While the cake bakes and cools, make the filling.
To make the filling:
- In a small bowl, combine gelatin and water; let stand for 2 minutes. Microwave on high for 10 seconds. Stir until gelatin is dissolved; set aside. In a large mixer bowl, combine the 1 1/4 cups cream, powdered sugar, kahlua, and vanilla. Beat at medium speed while slowly drizzling in gelatin mixture. Beat until stiff peaks form. Chill for several hours or overnight until ready to assemble. While the filling chills, make the ganache frosting.
To make the ganache frosting:
- In a small bowl, combine the milk chocolate chips, the 3/4 cup cream, and butter. Microwave for 3 minutes on medium-high (~70% power), stirring halfway through cooking time. Stir in kahlua. Chill for 45 to 60 minutes until thickened but still pourable. Beat with an electric mixer until spreadable, about 1 to 2 minutes.
To assemble the cake:
- Split each cooled cake horizontally in half. Place one layer on serving plate. Spread half of the filling over the top.
- Top with the second cake layer. Spread about 1/2 cup of the ganache over the second layer.
- Top with the third cake layer and spread remaining filling over top and place remaining layer on top.
- Set aside 1/2 cup of the ganache. Spread remaining ganache over top and sides of cake. Use reserved ganache to make 16 evenly spaced dollops around top outer edge of cake.
- Place Chocolate Triangles on top of cake, resting one edge on ganache dollop.
- Store in refrigerator. Let cake stand at room temperature for 10 to 15 minutes before serving.
