How To Make Triangular Mocha Latte Cake Recipe

For all you mocha latte  lovers! We would like to share our love to coffee and tasty cakes with this simple but gorgeous cake recipe tutorial with images: How To Make Triangular Mocha Latte Cake Recipe

 

 

Mocha Latte Triangular Cake

 

Ingredients:

For the vanilla sponge:

175g caster sugar

175g softened butter

3 eggs

1 tsp vanilla extract

175g self-rising flour

 

For the chocolate sponge:

175g caster sugar

175g softened butter

3 eggs

1 tsp vanilla extract

175g self-rising flour

2 tbsp cocoa powder

4 tbsp instant coffee

4 tbsp hot coffee

 

Buttercream

300g white chocolate

8 tbsp milk

450g softened butter

600g icing sugar

2 tsp vanilla sugar

 

Chocolate ganache:

450g dark chocolate

500ml double cream

 

Preheat the oven to 180°C.

Vanilla Sponge:

Place the baking parchment on the baking tray. Put sugar, butter, eggs, vanilla extract and flour in a mbowl and beat until smooth. Spoon half the mixture into the baking tray and bake for 20 minutes or until springy to the touch. Cool the baked cake in the baking tray and then transfer to a wire rack to cool completely.

Chocolate Sponge:

Follow the recipe for the vanilla sponge and add the cocoa powder and milk with coffee to the remaining cake mixture and fold in.

White Chocolate Buttercream

Place the white chocolate and milk in a heat –proof bowl and place over a pan of hot water – just below the boiling point. Stir your chocolate until smooth, melted and combined. Let it cool. Beat the butter until fluffy then gradually beat in the icing sugar with vanilla extract and cooled white chocolate.

 

Assembling the cake:

 

With long serrated knife, trim off 5 mm from edges both sponges. Cut sponges in half lengthways so you end with 2 even pieces.

Place one piece of vanilla sponge on a board and spread with white chocolate buttercream. Top with a chocolate sponge and repeat until you have sandwiched all the pieces together. Wrap the cake in clingfilm and chill for 2 hours. Put the chilled cake on a board and cut diagonally in half lengthways. Stand cut cakes on their sides until you fit two pieces of the triangle shaped sponges together. Attach with spare icing if needed. Cover the surface of entire triangle with icing.

Chocolate Ganache:

Place the chocolate in a large heatproof bowl. In a medium saucepan, over medium heat and bring the cream to a simmer. Pour over chocolate and let stand until chocolate has softened about 5 min. Whisk until smooth. Once it’s velvety, let it sit for about 15 minutes before pouring it over your triangle cake.