Chocolate Mocha Mars Cake for Mother's Day

ByIvy Liacopoulou
26 Comments
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This Chocolate Mocha Mars Cake is a rich chocolate cake with a mocha cream cheese filling and a chocolate - caramel ganache made with Mars Chocolates.

Chocolate mousse cake cut image

To end up with the Foodbuzz 24, 24, 24 recipes which were new I made A Chocolate Mousse Mocha Cake. 

I used lady fingers which I wet with coffee liqueur, a chocolate mousse in the middle and decorated it with whipped cream, chocolate shavings and pistachio nuts.

Chocolate dessert in a bowl image
Chocolate dessert in a bowl image

However when I prepared the cake I did not have the time to weigh ingredients and take notes and photographs. 

However, I have made this cake again, inspired by this cake, which is quite similar.

chocolate cake image

Mars chocolates were my favourites when I was a kid and I  haven't eaten any for years now but when I was shopping in the supermarket recently I saw them and put a package in the cart wondering if I could use them in a cake.  Et voila.  

collage chocolate mocha cake image

How to make the Chocolate Mocha Mars Cake 

 For the Chocolate Sponge Cake:

Ingredients:

  • 6 eggs (about 55 - 60 grams each) separated
  • ¾ cup cake flour
  • ¼ cup cocoa powder sifted
  • 1 cup sugar
  • ½ teaspoon vanilla essence
  • ½ teaspoon of salt
  • 1 tablespoon lemon or orange zest
  • 1 tablespoon lemon juice

To wet the sponge cake:

  • ½ cup coffee liqueur

 For the Filling and decoration:

  • 400 grams heavy cream 35%
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla essence

 For Filling:

  •  Three quarters of the above mixture
  • 200 grams cream cheese (mascarpone or philadelphia) 
  • 100 grams couverture chocolate
  • 1 teaspoon instant coffee
  • 50 grams mars chocolate (1 bar)

 For glazing:

  • 125 grams couverture chocolate
  • 2 mars chocolates x 50 grams each
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 2 tablespoons low fat cream

For decoration:

  • Remaining whipped cream mixed with 1 tablespoon cocoa powder to make it dark.
  • Chocolate stars (optional) 

Directions:

  1. Prepare a dark sponge cake, in a 24 cm spring form pan, preferably from previous day.
  2. Sift the flour with corn flour and cocoa powder and mix with all the dry ingredients.
  3. Separate the yolks from the whites.
  4. Whisk eggs whites with lemon juice until eggs are stiff.
  5. In a separate bowl beat yolks with sugar and vanilla until light and creamy.
  6. Add the flour and mix.
  7. Gently fold in the meringue using a spatula.
  8. (Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy. Lower speed to minimum and add the remaining ingredients).
  9. Preheat oven to 180οC - 350οF.
  10. Line a 24 cm diameter spring-form pan with parchment paper and add the mixture.
  11. Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
  12. Remove to a wire rack and allow to cool.
  13. To make the filling:  In a double boiler melt the 100 grams chocolate and wait for it to cool, mixing it a few times.
  14. Meanwhile prepare whipping cream until peaks form.  Reserve some for the decoration which refrigerate.
  15. In the remaining add the cream cheese and coffee and beat it until incorporated.Now add the melted chocolate and mix.
  16. Cut the sponge cake and wet both pieces with coffee liqueur.
  17. Place one piece in a platter and place the ring of the spring form around the sponge. Add filling on top.
  18. Melt the Mars chocolates and add over filling.  Cover with the second half of sponge cake.
  19. In the same double boiler now add the 2 Mars chocolates and when it melts add the couverture chocolate and mix until it melts as well.  Add butter, honey and cream and mix to incorporate. Add on top of the cake and refrigerate for 2 - 3 hours, until it sets.
  20. Run a knife around the rims of the pan to loosen cake and remove the spring form.
  21. Decorate with whipped cream and choco stars.

Mother’s Day is coming up on May 9 in many countries around the world - it’s an important day since no mother should have to choose between feeding herself and feeding her child, yet millions do. A child dies every 6 seconds because of hunger, we can change that and help a mother feed her child for Mother’s Day.

Become a member of Bloggers Against Hunger or Blog Away Hunger and spread the word.

As this is the last post of the week I wish you all to have a Great Day this coming Sunday.

To our mothers who have given so much of themselves to care for us.

Happy Mother’s Day to all of you.

Chocolate mocha cake image

Chocolate Moka Mars Cake

Yield: 10
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour

This Chocolate Mocha Mars Cake is a rich chocolate cake with a mocha cream cheese filling and a chocolate - caramel ganache made with Mars Chocolates.

5.0 Stars (1 Review)

Ingredients

For the Chocolate Sponge Cake:

  • 6 eggs (about 55 - 60 grams each) separated
  • ¾ cup cake flour* (see note above)
  • ¼ cup cocoa powder sifted
  • 1 cup sugar
  • ½ teaspoon vanilla essence
  • ½ teaspoon salt
  • 1 tablespoon lemon or orange zest
  • 1 tablespoon lemon juice

To wet the sponge cake:

  • ½ cup coffee liqueur

For the Whipped Cream

  • 400 grams heavy cream 35%
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla essence

For the Filling

  • Three quarters of the above mixture
  • 200 grams cream cheese (mascarpone or philadelphia)
  • 100 grams couverture chocolate
  • 1 teaspoon instant coffee
  • 50 grams mars chocolate (1 bar)

For the glazing

  • 125 grams couverture chocolate
  • 2 mars chocolates x 50 grams each
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 2 tablespoons low fat cream

For decoration

  • Remaining whipped cream mixed with 1 tablespoon cocoa powder to make it dark.
  • Chocolate stars (optional)

Instructions

  1. Prepare a dark sponge cake, in a 24 cm spring form pan, preferably from previous day.
  2. Sift the flour with corn flour and cocoa powder and mix with all the dry ingredients.
  3. Separate the yolks from the whites.
  4. Whisk eggs whites with lemon juice until eggs are stiff.
  5. In a separate bowl beat yolks with sugar and vanilla until light and creamy.
  6. Add the flour and mix.
  7. Gently fold in the meringue using a spatula.
  8. (Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy. Lower speed to minimum and add the remaining ingredients).
  9. Preheat oven to 180°C - 350°F.
  10. Line a 24 cm diameter spring-form pan with parchment paper and add the mixture.
  11. Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
  12. Remove to a wire rack and allow to cool.
  13. To make the filling: In a double boiler melt the 100 grams chocolate and
    wait for it to cool, mixing it a few times.
  14. Meanwhile prepare whipping cream until peaks form  Reserve some for the decoration which refrigerate.
  15. In the remaining add the cream cheese and coffee and beat it until
    incorporated.Now add the melted chocolate and mix.
  16. Cut the sponge cake and wet both pieces with coffee liqueur.
  17. Place one piece in a platter and place the ring of the spring form around the sponge. Add filling on top.
  18. Melt the Mars chocolates and add over the filling  Cover with the second half of sponge cake.
  19. In the same double boiler now add the 2 Mars chocolates and when it melts add the couverture chocolate and mix until it melts as well  Add butter, honey and cream and mix to incorporate. Add on top of the cake and refrigerate for 2 - 3 hours, until it sets.
  20. Run a knife around the rims of the pan to loosen cake and remove the spring form.
  21. Decorate with whipped cream and choco stars.
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 613Total Fat 34gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 10gCholesterol 79mgSodium 245mgCarbohydrates 66gFiber 2gSugar 52gProtein 6g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

© Ivy Liacopoulou
Cuisine: Greek Cuisine / Category: cakes

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26 Comments

  1. OMG, I am drooling as I can imagine the taste of coffee and the taste of the Mars chocolates on the glazing. What an amazing idea!

  4. bonjour ivy
    ton gâteau moka est parfait pour célébrer la fête des mères, il est gourmand et succulent comme je les aime
    ps: je suis ravie que mes roses feuilletées t'ont plu
    pour les petits-suisses en anglais c'est a small individual pot of cream cheese
    les petits-suisses ne sont ni sucrés ni salés
    si l'explication ne t'a pas aidé je peux t'envoyer des photos
    bisou et bonne journée

    1. Thank you very much Fimere. I looked the pot of cream cheese up but it didn't help. If it's not any problem, I would appreciate if you could send me a photo otherwise I will improvise 🙂

  8. Wow, this chocolate mocha cake was absolutely DELICIOUS! Thanks for the recipe. I'm going to do it again this year for Mother's Day since it was such a huge success last year!

    Thanks again Ivy, keep up the good work!

    -CC

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