If you're craving a decadent dessert that combines the rich flavors of chocolate and coffee, look no further than the Midnight Mocha Truffle Cake. This cake is perfect for a late-night indulgence or as a show-stopping centerpiece for your next gathering.
Butter is the base of our cake, lending richness and moisture. Granulated sugar sweetens the batter, while unsweetened cocoa powder brings that deep chocolate flavor. The baking soda and baking powder work together to give the cake a nice rise. A touch of salt enhances all the flavors. Eggs add structure and richness. Buttermilk contributes a slight tanginess and helps keep the cake tender. Brewed espresso intensifies the chocolate flavor without being overpowering. Vanilla extract rounds out the flavors with its warm notes. Dark chocolate chips are used for a rich ganache, and heavy cream ensures it's luxuriously smooth. Finally, instant coffee granules enhance the mocha profile.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent touch, drizzle with a bit of caramel sauce. If you're serving it at a party, garnish with chocolate shavings or fresh berries for a pop of color and flavor.
Start by preheating your oven to 350°F (175°C). This way, it's ready to go once your batter is mixed. Grease and flour two 9-inch round cake pans. This helps the cake release easily after baking. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. You'll want to beat this for a good few minutes to incorporate plenty of air.
Next, add the eggs one at a time, beating well after each addition. This step ensures the eggs are fully integrated, which helps with the cake's structure. Stir in the vanilla extract for that lovely aromatic touch. In a separate bowl, sift together the cocoa powder, flour, baking soda, baking powder, and salt. Sifting helps to avoid lumps and distributes the leavening agents evenly.
Gradually add the dry ingredients to your creamed mixture. Do this alternately with the buttermilk and espresso, beginning and ending with the dry ingredients. This helps create a smooth batter without overmixing, which can make the cake dense. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. This step prevents the cakes from sticking to the pans and allows them to firm up.
For the mocha ganache, heat the cream and coffee granules in a saucepan until just simmering. Pour this over the chocolate chips in a bowl and whisk until smooth. The heat of the cream will melt the chocolate, creating a silky ganache. Spread this luscious mixture between the layers and over the top and sides of the cake. The ganache sets with a beautiful glossy finish.
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