For New Year’s Eve Matt requested a decadent chocolate cake. I debated a couple of different frosting options (chocolate, vanilla, and even peanut butter) before deciding that the best complement would be coffee buttercream and dark chocolate ganache. Thus, the mocha cake was born. I definitely need to invest in some proper cake decorating tools, but, looks notwithstanding, this cake was amazing.
The chocolate cake base is an adaption of the classic Hershey’s cake. I’ve been using it for years and it never disappoints. It’s perfectly chocolatey and amazingly moist. For the buttercream, I went with an American buttercream since it is a bit less finicky than my favored Swiss meringue. I added brewed coffee to get a subtle flavor and a few drops of food coloring for color (though next time I would go without). The ganache is a classic dark chocolate ganache that was added between layers as well as the top to give it an extra boost of chocolate. And for the garnish, I tempered some chocolate and made some chocolate covered coffee beans. These are tasty on their own but do pack some serious caffeine – we learned the hard way that it’s not wise to eat them before bed!
Check out the recipe below and let me know if you give it a shot!
It’s no secret that I love to bake. With all of the ultramarathon training in 2019, it wasn’t unusual for me to bake something weekly. My standby is always and forever chocolate walnut cookies (need to share that recipe), but I found myself more drawn to cakes this past year. Without further adieu, here’s a taste of the cakes and a few other delectables that came out of our kitchen in 2019:
Girl Scout Cookie Samoa Cake – this was oh so good! A decadent cake composed of chocolate cake layers, toasted coconut caramel, chocolate ganache, and shortbread buttercream. It’s on my list to make again soon.
Chocolate strawberry cake – a classic for a reason. This cake was made of chocolate cake layers, filled with homemade strawberry preserves, strawberry Swiss meringue buttercream, and topped with a dark chocolate ganache and chocolate covered strawberries.
Irish Car Bomb Cupcakes – a little boozy delight for St. Patrick’s Day. These yummies were made of stout chocolate cake, filled with whiskey dark chocolate ganache, and topped with an Irish Cream buttercream. These were so good I made them twice! The buttercream really stole the show.
Carrot Cake – Momofuku Milk Bar’s take on the classic. While this wasn’t our preferred carrot cake, it was a fun take on our favorite dessert. Spiced carrot cake layers were topped with liquid cheesecake, milk crumbs, and graham cracker buttercream.
Lemon poppy seed pound cake – after a couple of iterations I finally nailed down this recipe and made it more times than I can count. The cake is incredibly moist and the zing of the lemon icing takes it to a new level. Make sure to oil AND flour the pan before baking so it gets a nice rise.
Apple Pie – the classic Thanksgiving dessert. Still working on perfecting my pie crust, but this was a delicious end to a decadent meal.
Christmas cookies – nothing says Christmas like rolled out sugar cookies. These babies are the best with just a hint of almond. I love to put on a movie and zone out as I decorate them.
mocha cake – Matt requested something decadent for the new year and this did not disappoint. Chocolate cake layers sandwiched with coffee buttercream and dark chocolate ganache; topped with a ganache drizzle and chocolate covered coffee beans. Definitely a good call if you want to stay up until midnight! Recipe coming soon!
not pictured but also enjoyed: our very favorite carrot cake and blueberry streusel cake that was like a delicious blueberry icing-topped muffin in cake form.
We love carrot cake. Matt regularly requests it for his birthday and we even served it at our wedding. I have a no-fail recipe, but this time I decided to change it up and try the Momofuku Milk Bar version. I’ve made a handful of Milk Bar cakes before, and, while often time consuming, they’re always fun and combine a variety of flavors and textures.
This cake starts with a spiced carrot cake base made without walnuts, pineapple, or coconut. It’s layered with liquid cheesecake, milk crumbs, and a graham cracker buttercream. Stacked three layers high it’s truly a beautiful cake. Overall, we’d rate it a 6 out of 10 for taste. Each bite is an experience – creamy cheesecake, crunchy milk crumb, and moist, spongy cake. While this cake is a sensory explosion, we prefer the simplicity of a regular carrot cake. You just can’t go wrong with cream cheese frosting!
I own the book and followed the recipe directly from the pages, but if you’d like to give it a try Cake by Courtney has the recipe on her blog. Make sure to give yourself plenty of time since there are a lot of components. I typically make these cakes over two days. And if you’re just looking for a solid carrot cake recipe without all the frills, here are my favorites: carrot cake recipe, buttermilk glaze recipe, and cream cheese frosting recipe.