And did yo dissolve it with water first? I made a version of this cake with toffee crunch between the layers. Thanks so much Jane! The only pan that I have is a 9” springform pan. Hi , i really want to try this cake..but its quite hard for me to find buttermilk in here . The only other thing I can think of is that either your baking soda or powder were expired. Hi Joy! Deleting cookies on one browser or one device does not automatically clear them on another. I have made dozens of chocolate cakes in various forms but this is the best receipt anywhere. I hope that helps! First of all I wanted to thank you for a great recipe. Thanks for the feedback, Estelle! The layers will be slightly thinner though, so you may need to reduce the baking time. Can I use canola oil instead of vegetable oil? UNREAL BEAUTY! This policy applies to you if you purchase or use any of our products or services, if you visit our stores or shop online or use your mobile device and provides you with information about: FULL COMPANY NAME is a company incorporated in COUNTRY OR STATE [and is part of the NAME OF GROUP which includes OTHER GROUP MEMBERS] (referred to as “we” or “us” in this policy). You can ask us to update and correct any out-of-date or incorrect personal data that we hold about you. My ganache is thinner than the one shown at the link above though. and my stomach is not happy. Have a read through this post for a tutorial on how to make this buttercream :). I’m keen to find out if a coffee syrup can be used for the cake layers? This is sooo good! I would sent you a picture of my version if I could . I have two 23.5 cm tins. I don’t even know if I have words for how happy this cake makes me. I’ve been reading about meringue buttercreams online and some say it’s ok for hot weather and others say it’s not. Corn syrup will help the ganache stay shiny, as will butter, but those will both change the texture of it. Hi Manal! I don’t wish to come across as rude or insensitive by making that suggestion, I enjoy baking and exploring in the kitchen as a home baker/cooker. I hope that helps! The latter one links to butter specifically, but there are other ingredients listed on the right. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*. i just wonder if it’s ok for my other kids who are 5 & 8 years old respectively? It worked anyway, so I’m not overly upset! Thanks for the recipe! Made homemade bake even strips out of tinfoil and a paper towel and they helped to keep the cake flat. Hi Sandy! Like, ridiculous. You are seriously the cake master! Hi Roselle! Oh and you don’t need to include any chocolate at all, and have just a delicious vanilla buttercream instead! Perfect cake paired with the perfect chocolate ganache drizzle! Any longer and it will start to dry out. You know what, I would 2x the recipe then. I use this one from Nescafe: You don’t need to but you totally can. This cake is especially moist so I think you’ll be fine! I don’t get back to Edmonton very often, but I loved growing up there in the 80s :). Hey really keen to try this out I was wondering if you could tell me the cocoa % in the dark chocolate for the frosting? I do have one question. (Very surprised and proud of myself for that lol!) Hi Karin! . So happy to hear that! Gorgeous looking cake! I was undecided between the Baileys cake or Mocha cake but chocolate and coffee has never sound better! xo, If I am making the cake layers and frosting all in the same day, do I need to (or can I) spray some simple syrup on the cake layers? 77.2 g In the chocolate cake, can you use regular unsweetened cocoa powder rather than the Dutch-infused cocoa powder? Absolute perfection!!! Thank you so much. I’d like to make this as two 9-inch layers. It’s definitely one of my favourite cakes :). Hi Shina! 1 tsp baking soda. Hey Olivia! I also added espresso powder to the brewed coffee because we love coffee. advising you never to enter your account number or password into an email or after following a link from an email. The fridge tends to dry cakes out, but I think it will probably be ok for a couple days. A simple mocha chocolate cake is seriously scrumptious, but you took that to a whole new level of Yum with the Mocha Swiss Meringue buttercream AND chocolate ganache! Also to get it smooth I had to refrigerate it and then use the bench scraper on it again because I was unhappy with how it was.. maybe that was it? I’ll stick to my standard choco cake recipe and trusted recipes. xx. Hi Diana, sorry I should clarify — brew some coffee, but make it stronger than you normally would and add this to the batter while it’s still hot. Can I make the cake layers ahead and keep them refrigerated until ready to be frosted? My question is have you any idea how many cupcakes this cake recipe will make? These cookies are set by the domain (or sub-domain) for our websites in your web browser. xo. I’ll try some of your other recipes soon. That one is definitely intimidating. It will be fine either way , How long can the cake be kept at room temp after it’s frosted and dropped with ganache??? These cookies only last for as long as your browsing session on the website and are normally deleted automatically when you close your web browser. Glad to hear you loved the cake! Also, I am super nervous for i am making this kinda buttercream first time. Yay! I wouldn’t use all black cocoa though, there is not enough fat. Same thing if you chill them — you need to bring them up to room temperature and re-whip. You totally made my Monday I am so glad you liked this recipe as it’s one of my faves! stop or limit our processing of your personal information. I’m actually going to make this frosting again this week but I’m going to try dissolving the espresso in a bit of hot water and incorporating it that way. I think I might be ready. Hi Cristina! If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. I note that you sue 6 inch tins or about 15cm tins here. Unless we are required to by law, we will not retain your data for longer than necessary for the purposes set out in this policy. You can ask us to confirm what personal information we hold about you and how we use it, where we are obliged to provide copies of this personal information we will do so free of charge. I have to tell you, I’ve made a lot of cakes in my career and my home based business. The cake should keep at room temperature for a couple hours and in the refrigerator for a couple of days. I saw this and went for it. I was just wondering: to chill the cake. I did not double the frosting though I made 1 1/2 of the buttercream recipe and it was plenty with extra. That cream should be fine. It turned out great, even though it doesnt look that glorious. It doesn’t really lose its structure so much that it needs a good rewhip if it’s been sitting in the mixer bowl for a while (15mins +).