Bertolli

Indianapolis Desserts Recipe List

Pearl Bistro

1475 West 86th Street, Indianapolis, IN 46260
317-876-7990

Chocolate Mocha Cake

Chocolate Mocha Cake

Serves 12

Ingredients for Cake Mix

1 Recipe of your favorite Dark Chocolate Cake mix
For two 9” pans greased and lined with parchment paper

Ingredients for Mocha Butter Cream
2 lbs Unsalted Butter, softened
3 lbs (6 Cups) Powdered Sugar, sifted
2 tsp Vanilla Extract
2 tbsp Instant Coffee
⅓ cup Water, room temperature

Ingredients for Chocolate Fudge Icing
1 lb Dark Chocolate
½ cup Light Corn Syrup
2 cup Water
¼ cup Vegetable Oil
½ tsp Salt
3 lbs Powdered Sugar

Method for Chocolate Mocha Cake

• Bake cakes according to the recipe on the box and let cool overnight.
• Cream butter, powdered sugar and vanilla until light and fluffy.
• Add the 2 tablespoons instant coffee to the water .
• With the mixer on low slowly incorporate the coffee mixture by tablespoon in the creamed butter mixture, turn mixer to medium and mix for 1 minute.
• Slice the tops off the cakes to make it even and each one in half.
• Take some of the buttercream and spread on each layer after stacking.
• After the fourth layer is on take and spread a thin layer all around the cake and put in the fridge for 30 minutes. This is called a crumb coat.
• Take the cake out of the fridge and put another coat on it smoothing all sides and top.
• For fudge icing take a double boiler and melt chopped chocolate.
• Then to a mixing bowl take the paddle and add the oil, salt and powdered sugar.
• Then in a sauce pot heat water and corn syrup until bubbles for about 1 minute making a simple syrup let cool for 2 minutes.
• Slowly add the syrup mixture to the bowl and mix on slow.
• Then slowly add the melted chocolate mixing for about 1 minute.
• Get a pastry bag and fill with frosting and decorate as you wish.

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