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Mocha Chocolate Cake with Brown Butter Icing

 

Mocha Chocolate Cake with Brown Butter Icing

This classic chocolate cake recipe uses the melt & mix technique, creating a cake with a delicate, fine crumb texture. Crafted with Allpress Mocha Coffee and Valrhona Cocoa Powder, it boasts a robust espresso flavour that pairs beautifully with the warm, nutty tones of Brown Butter Icing.
Course Dessert

Equipment

  • 2 springform baking tin x 20cm, lined with baking paper

Ingredients
  

Mocha Chocolate Cake

  • 150g Lescure Demi Sel Butter, melted
  • 2 cups caster sugar
  • 1/4 cup Valrhona Cocoa Powder
  • 2 eggs
  • 240ml Allpress Mocha Coffee, equivalent to 1 can
  • 1/2 cup buttermilk
  • 2 & 1/2 cups self-raising flour
  • pinch of Tasman Sea Salt

Brown Butter Icing

  • 1 Norohy Vanilla Pod, halved & split
  • 300g Lescure Demi Sel Butter
  • 3 cups icing sugar
  • pinch of Tasman Sea Salt, to garnish

Instructions
 

Mocha Chocolate Cake

  • Preheat oven to 180°C and line two 20cm springform tins with baking paper
  • Combine the melted butter, sugar and cocoa powder in a mixing bowl, stir until combined.
  • Add the eggs, followed by the buttermilk, mix and then add the coffee, along with a pinch of salt.
  • Gradually add flour to the mocha batter. Fold flour in gently, before stirring until mixture is smooth and glossy.
  • Divide the batter evenly between the prepared cake tins and bake for 35-40 minutes until cakes are firm and cooked through. Allow cakes to rest in the oven for 5 minutes before removing. Cool to room temperature before frosting.

Brown Butter Icing

  • In a saucepan, combine split vanilla pod and 300g of butter. Heat over low heat until butter begins to froth, turns brown, and the milk solids begin to caramelise. Remove from heat and transfer to a mixing bowl to cool.
  • Gradually add the icing sugar to the cooled brown butter, whisking until thickened and tripled in volume. Adjust amount of icing sugar to reach desired consistency.
  • If needed, place the bowl in the freezer for 10 minutes to cool if the icing is too soft, then whisk again.
  • Sandwich the cooled cakes together with half of the brown butter icing.
  • Use a palette knife to spread the remaining icing over the top layer and decorate with a sprinkle of sea salt, if desired.
Keyword Brown Butter Icing, Chocolate Cake, Espresso, Mocha

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