As promised… CAKE! Half naked, Mocha Latte Chip Cake & Chocolate Whipped Cream. It’s littered with dark chocolate chips and filled and topped with billowy clouds of chocolate chipped cream. Just because!
It’s one of the least labour intensive of my cakes, but ridiculously huge on taste. No mixer to clean and no meringue to whip up for buttercream, just two perfect layers of Mocha Latte in baked form and lots of chocolatey whipped yumminess. Can you tell I made this before the cold front hit?
With the warmer weather behind us, you could easily replace the whipped cream with an espresso, chocolate swiss meringue buttercream – cinnamon chocolate would would be amazing too! The addition of pumpkin puree to the cake batter, with a few adjustments, would make this a perfect addition to the Thanksgiving table. But I think as-is would do the trick just fine!
I wanted the top to look like little meringue kisses, but what you see is the result of multi-tasking, or as I refer to it – screwing two things up. You can see me in action doing just that on Instagram. The things I do for you, huh! 🙂 Looks aside, did I mention this cake is wicked delicious! Don’t take my word for it, give it a try! And if you feel the need to enhance the rustic, make a topper and stake your cake.
Hope you had a spectacular week. If not, this Mocha Latte Chip Cake & Chocolate Whipped Cream may just be the thing to turn it around for you. Go ahead, you so deserve it!
Coffee & Whipped Cream:
Mocha Latte Chip Cake with Chocolate Whipped Cream
- Mocha Latte Chip Cake with Chocolate Whipped Cream
- 244 g coconut milk 1 cup
- 8 g instant espresso powder 2 tbsps
- 340 g all-purpose flour 3 cups
- 2 teaspoons baking powder 10 milliliters
- 2 g salt 1/2 tsp
- 229 g coconut oil 1 cup, room temperature
- 3 large eggs room temperature
- 44 g vanilla bean paste 2 tbsp
- 400 g brown sugar 2 cups, loosely packed
- 180 g dark chocolate chips 1 cup
- 470 g 35% whipping cream 2 cups
- 28 g unsweetened cocoa 1/4 cup
- 12 g super fine sugar 1 tbsp
- 1 pkg whipped cream stabilizer optional
To make the cake:
Preheat oven to 350º F.
Prepare two 7" round pans - lightly spray with coconut oil and line each with a parchment rounds and place on a cookie sheet.
Warm the coconut milk and stir in the espresso powder. Set aside.
In a large bowl, sift together the flour, baking powder and salt.
In a separate bowl, lightly whisk together the oil, eggs and vanilla bean paste. Add the brown sugar and continue to whisk until combined and free of any lumps. Add the milk espresso mixture.
Add the flour mixture to the wet ingredients and stir with a whisk until combined.
Use a spatula to fold in chocolate chips.
Divid batter evenly between prepared pans.
Bake on cookie sheet for 30-35 minutes on the middle rack of the oven.
Remove from oven and allow to cool in pan on a on a wire rack for 10 minutes. Turn cakes out onto wire rack and allow to cool completely.
To make whipped cream:
Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes.
Remove from freezer and add whipping cream to the bowl.
Sift the cocoa and confectioner's sugar (and stabilizer, if using) onto the cream and whisk until stiff peaks form.
Level the completely cooked cakes.
Smear a little whipped cream on a cake board and position one layer of cake on the board.
Use a plain tip to pipe whipped cream onto the top of the first layer.
Turn the second layer face-down onto the whipped cream.
Pipe little kisses on the top layer and sprinkle with shaved chocolate.