Name: Chocolate Cake With Mocha Glaze
Ingredients: for the ganache; 180 gms dark chocolate; 90 ml cream; 1 tsp instant coffee powder; for the cake; 2 & 1/4 cup all-purpose flour; 4 tbsp cocoa powder; 1 tsp soda bicarb; 1 & 1/2 cup powdered sugar; 6 tbsp butter; 1 &1/4 cup milk; 1 tsp white vinegar; 1 tsp instant coffee; 1 tsp vanilla essence; for Mocha glaze-; 4 tbsp dark chocolate; 2 tbsp cream; 1/2 tbsp instant coffee; 1 tbsp hot water; for Sugar syrup--; 2 tbsp sugar; 3 tbsp water; For decoration--; as required Chocolate swirls; as required Edible glitter; as required Rice crispies; as required Chocolate crispies

Chocolate Cake With Mocha Glaze.

You can cook Chocolate Cake With Mocha Glaze using 27 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chocolate Cake With Mocha Glaze

Prepare for of the ganache.
It's 180 gms of dark chocolate.
Prepare 90 ml of cream.
Prepare 1 tsp of instant coffee powder.
It's for of the cake.
It's 2 & 1/4 cup of all-purpose flour.
You need 4 tbsp of cocoa powder.
You need 1 tsp of soda bicarb.
You need 1 & 1/2 cup of powdered sugar.
It's 6 tbsp of butter.
You need 1 &1/4 cup of milk.
It's 1 tsp of white vinegar.
It's 1 tsp of instant coffee.
You need 1 tsp of vanilla essence.
It's for of Mocha glaze-.
You need 4 tbsp of dark chocolate.
It's 2 tbsp of cream.
You need 1/2 tbsp of instant coffee.
Prepare 1 tbsp of hot water.
You need for of Sugar syrup--.
It's 2 tbsp of sugar.
You need 3 tbsp of water.
It's For of decoration--.
Prepare as required of Chocolate swirls.
Prepare as required of Edible glitter.
You need as required of Rice crispies.
Prepare as required of Chocolate crispies.

Chocolate Cake With Mocha Glaze instructions

Sieve the flour, powdered sugar, cocoa powder and soda bicarb..
Heat the milk and add coffee to it. Mix well and set aside..
Mix the dry ingredients and the milk, melted butter, vinegar and vanilla essence..
Pour the batter in a greased and dusted 8 inch round cake tin and bake in a preheated oven at 180°C for 30 to 35 minutes..
Preparing the ganache: Boil the cream and add coffee powder to it. Mix well to combine. Set aside. Now add the chopped dark chocolate and whisk to get a smooth and shiny ganache. Let it cool down completely before use. Usually one should prepare the ganache one day ahead and let it thicken at room temperature. If not you can refrigerate the freshly made ganache for 15 to 20 minutes prior decoration..
Preparing the glaze: Dissolve the coffee in heat water and mix well. Set it aside for 10 to 15 minutes to bring out the flavor. Boil the cream and add the prepared coffee to it. Let it simmer for 1 to 2 minutes. Add the chopped chocolate and mix well. Switch off the flame and let the glaze cool down..
Preparing the sugar syrup: in a saucepan boil the water and sugar till completely melted. Switch off and let the syrup cool..
Assembling the cake: Once the cake is completely cooled, slice it to get two layers. Place a dab of ganache on a cake board and place one layer of the cake. Drizzle half the sugar syrup all over this cake layer. Apply a thick coat of ganache and place the second cake layer on top. Drizzle the remaining syrup. Coat the cake with a thin layer of ganache and set in the fridge for 10 minutes. After 10 minutes coat the whole cake with the remaining ganache. Try to get a smooth top..
Pour the Mocha glaze on top of the ganache layer and set in the fridge for 15 minutes. Decorate with chocolate swirls, rice/ chocolate crisps and glitter. Enjoy!.