Step-by-Step Guide to Make Homemade Chocolate Cake With Mocha Glaze

Chocolate Cake With Mocha Glaze.

You can have Chocolate Cake With Mocha Glaze using 27 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chocolate Cake With Mocha Glaze

1. You need for of the ganache.
2. It's 180 gms of dark chocolate.
3. You need 90 ml of cream.
4. It's 1 tsp of instant coffee powder.
5. It's for of the cake.
6. It's 2 & 1/4 cup of all-purpose flour.
7. It's 4 tbsp of cocoa powder.
8. It's 1 tsp of soda bicarb.
9. It's 1 & 1/2 cup of powdered sugar.
10. Prepare 6 tbsp of butter.
11. You need 1 &1/4 cup of milk.
12. You need 1 tsp of white vinegar.
13. Prepare 1 tsp of instant coffee.
14. It's 1 tsp of vanilla essence.
15. It's for of Mocha glaze-.
16. Prepare 4 tbsp of dark chocolate.
17. It's 2 tbsp of cream.
18. Prepare 1/2 tbsp of instant coffee.
19. You need 1 tbsp of hot water.
20. You need for of Sugar syrup--.
21. You need 2 tbsp of sugar.
22. Prepare 3 tbsp of water.
23. It's For of decoration--.
24. It's as required of Chocolate swirls.
25. You need as required of Edible glitter.
26. You need as required of Rice crispies.
27. Prepare as required of Chocolate crispies.

Chocolate Cake With Mocha Glaze instructions

1. Sieve the flour, powdered sugar, cocoa powder and soda bicarb..
2. Heat the milk and add coffee to it. Mix well and set aside..
3. Mix the dry ingredients and the milk, melted butter, vinegar and vanilla essence..
4. Pour the batter in a greased and dusted 8 inch round cake tin and bake in a preheated oven at 180°C for 30 to 35 minutes..
5. Preparing the ganache: Boil the cream and add coffee powder to it. Mix well to combine. Set aside. Now add the chopped dark chocolate and whisk to get a smooth and shiny ganache. Let it cool down completely before use. Usually one should prepare the ganache one day ahead and let it thicken at room temperature. If not you can refrigerate the freshly made ganache for 15 to 20 minutes prior decoration..
6. Preparing the glaze: Dissolve the coffee in heat water and mix well. Set it aside for 10 to 15 minutes to bring out the flavor. Boil the cream and add the prepared coffee to it. Let it simmer for 1 to 2 minutes. Add the chopped chocolate and mix well. Switch off the flame and let the glaze cool down..
7. Preparing the sugar syrup: in a saucepan boil the water and sugar till completely melted. Switch off and let the syrup cool..
8. Assembling the cake: Once the cake is completely cooled, slice it to get two layers. Place a dab of ganache on a cake board and place one layer of the cake. Drizzle half the sugar syrup all over this cake layer. Apply a thick coat of ganache and place the second cake layer on top. Drizzle the remaining syrup. Coat the cake with a thin layer of ganache and set in the fridge for 10 minutes. After 10 minutes coat the whole cake with the remaining ganache. Try to get a smooth top..
9. Pour the Mocha glaze on top of the ganache layer and set in the fridge for 15 minutes. Decorate with chocolate swirls, rice/ chocolate crisps and glitter. Enjoy!.