Welcome to the world of dream cakes, where each bite takes you to a heavenly place of chocolatey goodness. Today, I’m excited to share with you my favorite variation – the Mocha Dream Cake.
If you’re a coffee lover or a chocolate fanatic, this cake will become your new obsession! It’s rich, decadent, and melts in your mouth with each bite. The combination of instant coffee granules, white chocolate chips, and cocoa powder gives it a perfect balance of flavors and textures that you can’t resist.
This recipe is easy to make and perfect for all occasions whether it be birthdays, anniversaries or simply just indulging in a sweet treat after dinner. Impress your family and friends with this delightful mocha dream cake recipe that is sure to be a hit at any gathering.
So channel your inner barista with this delicious recipe and get ready to experience the ultimate chocolate mocha dream come true!
Why You’ll Love This Recipe
If you’re a lover of all things sweet and chocolatey, then this Mocha Dream Cake recipe will take you to cloud nine! Trust me; this cake is the ultimate indulgence and a dream come true for any chocolate lover.
Rich in flavor and moist in texture, the Mocha Dream Cake is more than just a dessert; it’s an experience. A perfect combination of dark chocolate, instant coffee granules, and white chocolate chips will leave you yearning for more.
What makes this recipe unique is its simplicity- made with just a handful of easily available ingredients such as flour, sugar, butter, and eggs- this cake can be whipped up in no time. And if that’s not enough to get your taste buds salivating, wait until we get to the velvety mocha cream cheese frosting.
The frosting adds another layer of indulgence to the already decadent cake. With its smooth and creamy consistency, the mocha cream cheese frosting is an absolute game-changer. It’s so good that you’ll find yourself licking the bowl clean!
In summary, what makes the Mocha Dream Cake recipe stand out is its rich flavor, simple ingredients, moist texture, and irresistible cream cheese frosting. This recipe is perfect for indulging your sweet tooth or impressing guests at a party. So give it a try today; I’m sure you’ll fall in love with this Chocolate Mocha Dream Cake too!
The Mocha Dream Cake is a chocolate cake infused with the rich and bold flavor of coffee. This heavenly cake requires a careful selection of ingredients for a perfect balance of flavors.
Here’s what you’ll need:
- Flour – You will need 2 cups of all-purpose flour to make the sponge cake.
- Sugar – This Dream Cake uses 1 and 3/4 cups of granulated sugar. Make sure to measure it precisely to attain the ideal sweetness.
- Cocoa Powder – The cocoa powder will give you that exquisite chocolate flavor! You’ll want to use 3/4 cups of cocoa powder.
- Instant Coffee Granules – Use a total of 4 tablespoons of instant coffee granules. Two tablespoons are used in the cake batter, while the remaining two are mixed with hot water for brushing over the baked cake.
- Hot Water – Use 2 cups of hot water to mix with the instant coffee granules.
- Vanilla Extract – Use one teaspoon of vanilla extract in addition to one teaspoon of white vinegar to replace one egg.
- Evaporated Milk – Measure out one can (12 oz) of evaporated milk for a tender crumb and velvety texture.
- Eggs – You will need 1 and 1/2 large eggs. Beating them well ensures fluffy spongy goodness!
- White Chocolate Chips – Add richness and indulgence to your Dream Cake by using 1 cup white chocolate chips in your cake mix.
- Butter – Use half a cup (1 stick) unsalted butter at room temperature for whipping up that perfect cake batter.
- Cream Cheese – Add cream cheese to make that dreamy frosting! Use eight ounces at room temperature.
- Powdered Sugar – Use powdered sugar for the perfect frosting consistency with a little grainy texture.
- Heavy Cream or Whipping Cream – You will need 2 cups of heavy cream to make that Chocolate Dream Cake frosting a reality!
Where to Find Them?
Most of the ingredients are readily available at your local grocery store. For instant coffee granules, we recommend Taster’s Choice 100% Pure Instant Coffee. For the powdered coffee creamer, you can use Coffee-mate, and for the heavy cream, there are usually different brands based on where you live. I like using Mountain View Country Market’s heavy cream. Finally, for the cake tin or can called “Le Sucre” needed for baking, you may get it on Amazon or from specialty baking stores.
The Recipe How-To
Are you ready to make the Mocha Dream Cake of your dreams? Follow these easy steps and let me guide you through the process.
Step 1: Making the Sponge Cake
First, preheat your oven to 180°C. In a medium-sized bowl, sift 2 cups of flour, 3/4 cup of cocoa powder and 1 1/2 teaspoons of baking soda together. Set aside.
Next, in a small cup, dissolve 2 tablespoons of instant coffee granules in 1/4 cup of hot water. Let it cool slightly.
In a separate mixing bowl, cream together 250g of softened butter and 1 1/4 cups of granulated sugar until light and fluffy. Then add in 3 large eggs, one at a time, followed by the cooled coffee mixture and 2 teaspoons of vanilla extract.
Gradually add the flour mixture into the wet ingredients, alternating with 1 1/3 cups of evaporated milk and 1 tablespoon of white vinegar until fully incorporated.
Pour the batter into two 9-inch cake tins that have been greased and lined beforehand. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before removing from tins.
Step 2: Making the Mocha Fudge
While waiting for the sponge cake to bake and cool, prepare the mocha fudge. In a saucepan on low heat, melt 1 cup of white chocolate chips together with 1/4 cup heavy cream, stirring constantly until smooth.
In a separate bowl or mug, mix together 2 teaspoons of powdered instant coffee mixed with a little hot water to form a paste. Then pour this paste into the melted chocolate mixture and stir well to combine.
Remove from heat and let the fudge cool and thicken while you make the icing.
Step 3: Making the Mocha Rum Icing
Using an electric mixer, beat together 85g of softened cream cheese, 2 sticks of unsalted butter, and 1 1/2 cups of powdered sugar until light and fluffy. Then add in 1/4 cup of mocha rum and 1 teaspoon of vanilla extract, and mix well to combine.
Step 4: Assembling the Dream Cake
Place one layer of cooled sponge cake onto a cake stand or plate. Brush the surface with a mixture of 3/4 cup hot water mixed with 2 tablespoons of instant coffee granules.
Spread a layer of mocha fudge on top of the first sponge cake layer, followed by a good dollop of mocha rum icing.
Place the second sponge cake layer on top and repeat the process until all layers are used up. Finish off the top by spreading a generous amount of icing over it.
Substitutions and Variations
Are you looking to switch things up a bit with this recipe? Have no fear, I’ve got some substitution and variation suggestions for you!
For starters, if you’re not a fan of instant coffee granules, you can try using freshly brewed coffee instead. Simply make a strong pot, let it cool, and measure out the amount needed for the recipe.
If you want to add a little bit of alcohol to your mocha dream cake, consider adding a splash of rum or Kahlua to the frosting or even incorporating it into the cake batter itself.
Another fun variation is to swap out the white chocolate chips for dark chocolate chips. This will give your cake a more intense and bittersweet flavor, which pairs well with the mocha notes.
If you’re looking for something dairy-free, try substituting the cream cheese with a vegan alternative such as tofu cream cheese or vegan sour cream. You can also use coconut cream in place of heavy whipping cream in the frosting.
For those who prefer a gluten-free option, consider using almond flour or coconut flour in place of all-purpose flour. Just keep in mind that this may alter the texture and density of the cake slightly.
Lastly, if you’re feeling particularly adventurous, try making mini versions of this cake in muffin tins or even turning it into a layered trifle with whipped cream and fresh berries.
Whatever substitutions or variations you choose to make, always be sure to adjust measurements and baking times accordingly. Don’t be afraid to get creative and make this recipe your own!
Serving and Pairing
Mocha Dream Cake is a delicious and indulgent dessert that can be enjoyed on its own or paired with other delicious treats. This cake has a rich and velvety texture with layers of chocolate goodness, making it the perfect pairing for a variety of beverages.
To truly experience the indulgence of this cake, I recommend serving it with a steaming cup of coffee or hot cocoa. The mocha flavors in the cake perfectly complement the rich, delicious flavors of a good cup of coffee.
If you’re looking to add a little extra something to your cake, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. These sweet and creamy additions will help to balance out the intense flavors of the cake and create a truly decadent dessert experience.
Alternatively, you can pair Mocha Dream Cake with berry compote or fresh berries for a refreshing and vibrant contrast to the rich chocolate flavors. The tartness of the berries perfectly complements the sweetness of the cake.
Finally, if you’re looking for something more exotic, try pairing this dreamy cake with a spiced chai tea. The warm and spicy notes in the chai tea will balance out the sweetness of the cake and create an incredible flavor combination.
With so many delicious pairing options available, there’s no reason not to indulge in this delectable dessert!
Make-Ahead, Storing and Reheating
Making a delicious Mocha Dream Cake is one thing, but knowing how to store and reheat it without sacrificing the quality is equally important. Lucky for you, I have some tips and tricks that will leave your cake tasting just as good even after a week.
The Mocha Dream Cake holds up well in the refrigerator for 4-5 days. But if you want to make it ahead of time, consider freezing it. Slice it up into portions, wrap each slice separately in plastic wrap, then stick them all together in a large freezer-safe bag. Frozen slices can last for up to 4 months, and they are perfect as an emergency fix for sweet cravings.
To thaw out a frozen slice of this dreamy cake, simply transfer it to the fridge the night before. Alternatively, you can let it sit at room temperature for about an hour. Just keep in mind that the texture may not be as soft as when it’s freshly baked.
When reheating Mocha Dream Cake, keep in mind that microwaving it can dry out the layers and ruin the taste. The best way to reheat this dessert is by popping them in the oven for a few minutes. Preheat your oven to 350°F/175°C and let your cake sit in there for 5-7 minutes until heated through. If you slightly warm some mocha rum icing or mocha mousse on top before reheating, you’ll have an indulgent treat on your plate.
Remember to store the Mocha Dream Cake properly and follow these tips to ensure that every bite is equally satisfying as the first one.
Tips for Perfect Results
The Mocha Dream Cake recipe is a decadent treat that can elevate any occasion. But to achieve the perfect result, you need to follow some tips and tricks.
Firstly, it’s important to use high-quality ingredients. Starting with the cocoa powder, instant coffee granules, white chocolate chips, and vanilla extract, everything in this recipe should be of the best quality possible. In particular, make sure you’re using pure instant coffee granules and not blends that contain additives.
Secondly, it’s important to pay close attention to the measurements. Be sure to measure out all the ingredients correctly using a kitchen scale or precise measuring cups and spoons. Even slight variations in measurements can affect the texture and taste of your cake.
Next, when preparing the cake batter, mix the dry ingredients together thoroughly in one bowl before adding them to the wet ingredients. This ensures that they are evenly distributed and helps prevent clumping.
When it comes to baking the cake layers, always preheat your oven properly and place the baking tins on the center rack for even heat distribution. Use a toothpick or skewer to check if they’re done, inserting it into the center of the cake – if it comes out clean, you’re good to go!
Once you’ve baked the cake layers, remove them from their tins after 5-10 minutes of cooling time. If left longer than this period in their tins post-bake, they may become too moist; if left beyond this time period without being removed from their tins post-bake they may stick in their tins thus being hard/somewhat damaged during removal.
For assembling the cake’s layers, ensure two sturdy layers by frosting between them until there’s an even thickness across both layers – this will help prevent topples while keeping both levels of cake consistent.
Finally, let your finished cake chill for at least an hour in a refrigerator before cutting and serving. This will make it easier to cut and prevent the frosting from melting too soon.
By following these tips, you’ll be sure to achieve the perfect Mocha Dream Cake every time.
Now, let’s move on to the most commonly asked questions about this mouth-watering Mocha Dream Cake recipe. You might be wondering whether it is possible to make substitutions, how long you can store it for or if you can freeze it. Don’t worry, I’ve got you covered with these FAQs!
What is dream cake made of?
The key ingredients in Dream Cake are a blend of flour, sugar, butter, eggs, milk, and vanilla. These elements work in harmony to create a delectable sponge cake that serves as the perfect foundation for the irresistible coconut topping that elevates this dessert to greatness.
What is chocolate dream cake made of?
If you’re a fan of all things chocolate, you’ll love the Chocolate Dream Cake – a mouth-watering dessert made with layers of chocolate cake bars, rich cocoa powder, sugar, milk, creamy butter, corn starch, chopped chocolate and a dusting of cocoa powder. You’ll savor every bite of this delicious treat that features an irresistible blend of chocolaty goodness.
Is Mocha cake made of coffee?
For this Mocha Cake recipe, you’ll need some strong and bold coffee to add to the syrup and filling. It’s important to use heavy cream or whipping cream instead of light cream to achieve that rich and creamy taste. Gelatin will be necessary to keep the cream steady and intact while slicing, and adding a bit of Kahlua will give it an extra flavor boost. So make sure you have all these ingredients in stock before preparing the cake.
Why dream cake is popular?
It’s no wonder why chocolate dream cakes are so popular. With multiple layers of chocolate bliss, it’s easy to fall in love with this treat. Plus, the best part about this dessert is that it requires no baking skills.
Now that you have all the tools you need to make this delectable Mocha Dream Cake, I implore you to get started right away. Trust me; it is entirely worth it. Once you take your first bite, you’ll be in chocolate mocha heaven.
So don’t hold back any longer. Go to your nearest grocery store or market and pick up all the ingredients listed in this article. It won’t take long before you’re whipping up the best cake of your life.
Remember, this cake isn’t just any cake – it’s a dream cake full of rich flavor and deliciousness. It’s perfect for any occasion, whether it’s a celebration or merely a treat for yourself.
I can guarantee that everyone who tastes this cake will be coming back for seconds – maybe even thirds!
So go ahead and indulge in some baking therapy with this dreamy recipe. Your taste buds will thank you later!
Mocha Dream Cake Recipe
- 1 1/2 cups hot water
- 1 tablespoon 100% pure instant coffee granules
- 1 cup powdered coffee creamer
- 2 1/3 cups flour, divided
- 1 1/2 teaspoons baking soda
- 1 1/3 cups white chocolate chips
- 1/3 cup vegetable oil
- 1 2/3 cups sugar
- 4 eggs
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 tablespoons white vinegar
- 1 teaspoon vanilla extract
- 2/3 cup cocoa powder
- 2/3 cup white chocolate chips
- 1/3 cup butter
- 1 tablespoon instant coffee granules
- 1 1/2 teaspoons water
- 2 (3 ounce) packages cream cheese, softened
- 4 -4 1/2 cups powdered sugar
- Preheat oven to 350. Grease and flour two 9 inch round baking pans.
- Combine water and coffee granules in medium bowl. Stir in creamer with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave chips and oil in large, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Add coffee mixture, sugar, eggs, evaporated milk, vinegar and vanilla extract to melted chips; mix with wire whisk. Gradually beat in flour mixture until combined. (Batter will be thin.) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans.
- Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan.
- Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
- Micorwave chips and butter in large, uncovered, micorwave-safe bowl on medium-high (70%) for 1 minute; stir. Chips may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Combine coffee granules and water in small bowl. Beat cream cheese and coffee mixture into melted chips. Gradually beat in powdered sugar until mixture reaches spreading consistency.
- Spread frosting between layers and over top and sides of cake.
Add Your Own Notes
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