So today, I will be starting what hopefully will be a regular sharing of cake recipes again. I don't want to promise anything but I will surely try and do my best! As I mentioned in my previous post, I have already done several cakes over the last few months. I will not be sharing all of them here...just some chosen ones. Please don't ask me to email the recipes to you personally. If it's for sharing, you will definitely see it here so please spare me some patience 😅
Here is the mocha crumble cake I made way back in November. As you already know, the inspiration for this cake is Red Ribbon Bakeshop's cake of the same name.
|Image credit: Red Ribbon Bakeshop website|
Anyway, here goes my take on this cake. Enjoy!
MOCHA CRUMBLE CAKE (makes a two-layered 8" round)
1. For the cake: Bake one batch of mocha chiffon using the recipe here.
2. For the coffee buttercream: Make one batch of Swiss meringue buttercream. To that, add in 1 tablespoon of instant coffee powder dissolved in a little hot water. You can also replace the vanilla extract with an equal amount of coffee extract or maybe half coffee and half chocolate extract, if you have them.
3. For the dark chocolate ganache:
120 g dark chocolate, chopped or chips
120 g whipping or thickened cream
Place chocolate chips in a medium bowl.
In a small saucepan, bring whipping cream to a boil. Pour over the chocolate chips and let stand for 1-2 minutes without stirring.
Stir with a whisk until smooth and shiny. Leave this to cool and thicken enough for spreading and piping.
4. For the chocolate crumble:
NOTE: I chose to use compound chocolate because I don't want to and have never tempered real chocolate before!
225 g dark chocolate melts (compound chocolate)
70 g rice krispies/bubbles
Melt dark chocolate in a bowl over simmering water. When completely melted, take off from the heat then fold in the rice krispies. Spread chocolate mixture thinly on a silpat or baking paper-lined baking tray.
Leave until cool and set. If desired, cut out some circles for garnishing using a cookie cutter. Crush some of it for the filling.
Alternatively, you can simply drop the chocolate mixture by the spoonful in your lined baking tray then flatten slightly. That would work too! The only reason I chose to cut mine in circles was because I have seen photos of really ugly and messy chocolate crumble on the internet! I wanted mine to be neatly sitting on top of the cake 😀
5. To assemble and decorate the cake:
Cut your mocha chiffon cake in half horizontally. Place the top layer, cut side up on your cake board. Fill a piping bag fitted with a large star tip with coffee SMBC then pipe a dam around the cake edge. Spread a layer of ganache on the space inside the dam. Scatter the crushed up chocolate crumble on top of the ganache then spread coffee buttercream over it to make a level filling. Top with the other cake half, cut side down. Crumb coat cake with a thin layer of buttercream. Let chill in the fridge for a few minutes. Cover the whole cake smoothly with more buttercream.
Using a small spatula, dab some ganache around the cake side and top. Run a spatula or a cake scaper so the ganache spreads. If desired, use a cake comb to create a pattern.
Using the same piping bag with the large star tip, pipe alternate rosettes of coffee buttercream and ganache. Garnish the top with the chocolate crumble rounds.
Ok that's it! Hope that satisfies your cake cravings for now. Till next!