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CHOCOLATE CAKE RECIPE - MADE WITH MOKAYA CHOCOLATE

We at Mokaya Chocolates continuously strive to innovate. We not only recommend our Mokaya chocolate bars to be eaten directly from the box but also encourage users to experiment using these bars as an ingredient in other dishes and recipes. From the Mole sauce of Mexico to your favorite Chocolate Ice Cream smoothie, Mokaya bars can be used as a base ingredient for many common recipes around the world. Here, we would like to share with you one of the most common chocolate dishes in the world – a chocolate cake recipe. Chocolate cake recipes are common around the world, however what makes a good chocolate cake stand out is the base ingredient such as the cocoa powder. In this chocolate cake recipe, we have used the Mokaya Single Origin Madagascar as a cocoa powder replacement.

Total Time: 1 hr 10 min

Ingredients:

Cake:
1 cup unsalted butter, room temperature
4 eggs
5 ¼ squares Mokaya Single Origin Madagascar, melted
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 cups sifted cake flour
2 3/4 cups light brown sugar
1 1/3 cups sour cream
1 1/2 cups hot coffee

Icing:
8 tablespoons (1 stick) unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces Mokaya Single Origin Madagascar, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
5 ½ cups caster sugar

Preparation:
Preheat the oven to 350 degrees. Butter and flour 3 cake pans about 9 inch each.

Using a hand mixer, or a mixer fitted with a whisk attachment, cream the butter until smooth. Add the sugar and eggs and mix until fluffy. Add the vanilla, cocoa, baking soda, salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean, about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.

Icing: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To ice the cake, use a spatula to cover 2 of the cake layers with icing. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Ice on the sides and top. Cover and refrigerate until ready to serve.

(Courtesy of Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999)

Note that we've modified the recipe for Mokaya. For best results in your chocolate cake recipe, we recommend using the single origin Mokaya bars, as the flavors in these chocolates are sharp and contain distinctive flavors that reflect the microclimate where the cacao is grown.

For more recipes using Mokaya Chocolate, click here.

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