Mocha Latte Cakes

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This cake recipe that I devised – almost by mistake – is one of my favorites.  It’s dense, moist, and the ultimate form of chocolate satisfaction.  It is the product of a late-night chocolate craving ringing through the house.

This particular cake – with its chocolate and coffee notes – combines two flavors that knock my socks off.  Rich coffee meets sweet cocoa in this decadent cake.  You’ll find yourself resisting the urge to eat the whole thing!

This cake is similar to pound cake but lighter.  It’s dense, but it still embodies that crumbly cake texture – think pound cake meets coffee cake.  Eat it for dessert; eat it for breakfast.  And don’t forget the chocolate whipped cream!

This recipe makes four small cakes, each serves four servings.  Perfect for sharing.  If you’re like me, food is best when shared.

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Mocha Latte Cakes
Makes four mini cakes and two cups of whipped cream

Ingredients

Cake
3 cups of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 1/2 cups sugar
1/4 cup Dutch processed cocoa
1 1/2 teaspoons instant coffee
1 tablespoon pure vanilla extract
1/2 cup shortening
3/4 cup buttermilk
6 large eggs
1 cup/2 sticks butter
Baking spray

Chocolate Whipped Cream
2 cups heavy whipping cream
2 teaspoons Dutch processed cocoa
1/4 cup confectioner’s sugar

Method

  1. Preheat oven to 325 degrees.
  2. In a standing mixer, cream butter, sugar, and shortening until fluffy with a whipped texture.  Five to seven minutes.  (If you don’t have a standing mixer, a large bowl, wooden spoon, and some elbow grease will do!)
  3. Add eggs one at a time until blended. Add milk and vanilla extract.  Blend.
  4. In a separate large bowl, combine dry ingredients – flour, cocoa, instant coffee, baking soda, and baking powder.
  5. Slowly add dry ingredients to mixer bowl on medium setting.  Blend until just combined.
  6. Spray a four-cavity mini loaf pan with baking spray.  Fill each cavity to approximately 3/4 full.  You can fill a bit more but be sure to allow for a small amount of rising.
  7. Bake for one hour and then begin checking.  My bake time was one hour and 15 minutes.  To determine if your cakes are ready, insert a wooden tooth pick.  If it comes out clean, you’re ready!
  8. Allow to cool in pan for 10 – 15 minutes.  Remove to cooling rack for further cooling – approximately 20 minutes.
  9. While the cakes are cooling, start your whipped cream by adding all three ingredients in your standing mixer.
  10. Mix on medium speed using the paddle attachment until soft peaks form.  Approximately five to six minutes.
  11. Whipped cream should be served immediately.  Cakes can be stored at room temperature wrapped tightly for two days.  Enjoy!

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Baking Notes:

I highly recommend using silicone loaf pans.  These pans ensure even baking, and best of all, removing the cakes is a cinch when the pan is flexible.

If you want an increased coffee flavor in your cake, increase the amount of instant coffee by one teaspoon.  I used Starbucks™ Via Ready Brew French Roast.  It is a dark roast that adds a great java note to the cake.

Prefer to serve your cake with a coffee flavored whipped cream?  Substitute instant coffee for the cocoa.  Omit it entirely if you want your standard white, pillowy whipped cream.

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