Tuesday, May 3, 2016

Mocha Cake

"Second helping"

If you are a coffee and chocolate lover at the same time-you should bake this cake!

I don't recall how or at exactly at what age I was introduced to this cake. All I know this was a very popular cake concocted by a bake shop in the Philippines-called the Goldilocks® .

Where I grew up-there was no Goldilocks at all and this bakery was founded in Manila (capital of the Philippines) in 1966. It expanded to hundreds of outlets and franchise in that area before going national.

That means when I first had this cake, it was when some relatives or friends from Manila and the CALABARZON area (provinces of Calamba, Laguna, Batangas, Rizal and Quezon) were visiting and the quickest thing for them to grab as a pasalubong (pron. as: pah-sah-loo-bhong) or souvenir where they came from was this cake since Goldilocks outlets had also invaded bus and train terminals too by then. And that also means I would only have this cake at least once a year unless me and my folks or older siblings are the ones going to Manila for some emergency trip-which was seldom.

There are now several locations of Goldilocks in major cities of the the United States and in Canada (not sure but-Thailand too?) where there is a predominance of the Filipino peeps.

Back to this cake: the original mocha cake by the reputable bake shop has only 1 cup of flour and has 5 large eggs in it. Didn't use much fat (oil) either but only "2 tablespoons"! Hence the texture is more of a sponge or chiffon cake but without separating the eggs.

Reading the recipe from their "Goldilocks Bakebook" I thought the procedure was different and weird (Eggs and sugar were creamed instead of fat/oil and sugar.) I also used only 3 eggs compared to their 5 hence this is far from being a sponge or chiffon cake but more of a velvet cake since it is really moist and slightly dense with the use of light olive oil and buttermilk as the fat/liquid component.

Another recipe of this cake circulating on the web uses 6 egg whites and egg yolks and has tartar cream. The frosting is egg white-based and has some cooking required. You also need to buy amaretto (almond) liqueur for the 5 teaspoons needed in the frosting recipe.

I made it easier for you and me: the frosting I used for this recipe is butter and cream cheese base instead.

Trust me-the flavor profile is still there especially paired with a creamy, buttery mocha frosting!

Honestly, if you're not into frosting cakes, why not pile the 2 layers of cake in between a cup of the frosting? Let it set in the fridge for an hour or two. Then slice yourself with the cake and just throw a blob of frosting on your slice of cake. Makes sense-isn't it?

Since there was too much coffee involved in this cake, I ate my slice with a cold glass of milk to balance everything off!



1/4 cup hot water
1 tablespoon instant coffee powder or granules
1 tablespoon unsweetened cocoa powder
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 ¼ cup granulated sugar
2/3 cup light olive oil (vegetable or canola oil is fine too)
1 teaspoon vanilla extract
3 large eggs
1 cup buttermilk


3 sticks butter (1 ½ cup), room temperature
1 cup cream cheese or mascarpone cheese, room temperature

2 tablespoons cold brewed espresso coffee (or dissolve 1 tablespoon instant coffee in 1/4 cup hot water, cool completely to room temperature.)

1/2 teaspoon espresso powder or instant coffee
1 teaspoon cocoa
1/2 teaspoon vanilla
1/4 cup table cream (canned, Nestle brand)

4-5 cups confectioners/powdered sugar



Read entire recipe starting from ingredients.

Preheat oven to 350°

Whether you're using round, rectangular or cupcake pans, always brush baking pans with oil then sprinkle with flour. Tap out excess flour. Otherwise line with parchment paper.

Combine the instant coffee and cocoa powder in the hot water, stirring to dissolve; set aside to cool completely.

Sift or combine flour, baking soda, baking powder and salt; set aside.

Using an electric mixer, beat the oil and sugar until on low speed until smooth and slightly creamy. Beat in eggs one at a time, 1 minute each.

Add the mocha mixture, beating until well combined. Alternately add the flour and buttermilk mixture to egg mixture, beginning and ending with flour mixture.

Pour batter into prepared pans. Slightly tap the pans on your counter to let air bubbles out; makes for a flat cake too!

Bake for 30 minutes or until golden and barbecue stick or toothpick inserted comes out clean.

Cool for completely on a cooling rack before refrigerating to prepare for "crumb coating" (first layer of frosting/icing).


Thoroughly mix the instant coffee and cocoa powder in a cup or small bowl, set aside.

Using an electric mixer, cream the butter and cream cheese on low speed until smooth and light, about 4 minutes. At medium speed, slowly beat in the 2 tablespoons cooled, brewed coffee. Make sure liquid is incorporated and that's when you don't see any liquid leaking out of the butter-cream cheese mixture-about 1 minute or so.

Beat in the instant coffee-cocoa powder mixture and vanilla until well incorporated and you don't see any coffee/cocoa specks.

Add in the table cream; beat for 1 minute.

Cup by cup, beat in the powdered sugar 1 minute at a time. Taste a little after the last cup of powdered sugar had been incorporated. If it is smooth and creamy in your mouth and not gritty-you are done and ready to frost your cake.

Adapted from this recipe with a 75% revision.