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.
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.
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.
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.
How to make the Chocolate Mocha Mars Cake
For the Chocolate Sponge Cake:
Ingredients:
- 6 eggs (about 55 – 60 grams each) separated
- 3/4 cup cake flour
- 1/4 cup cocoa powder sifted
- 1 cup sugar
- 1/2 tsp vanilla essence
- 1/2 tsp of salt
- 1 tbsp lemon or orange zest
- 1 tbsp 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 tsp vanilla essence
For Filling:
- Three quarters of the above mixture
- 200 grams cream cheese (mascarpone or philadelphia)
- 100 grams couverture chocolate
- 1 tsp 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:
- Prepare a dark sponge cake, in a 24 cm spring form pan, preferably from previous day.
- Sift the flour with corn flour and cocoa powder and mix with all the dry ingredients.
- Separate the yolks from the whites.
- Whisk eggs whites with lemon juice until eggs are stiff.
- In a separate bowl beat yolks with sugar and vanilla until light and creamy.
- Add the flour and mix.
- Gently fold in the meringue using a spatula.
- (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).
- Preheat oven to 180οC – 350οF.
- Line a 24 cm diameter spring-form pan with parchment paper and add the mixture.
- Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
- Remove to a wire rack and allow to cool.
- To make the filling: In a double boiler melt the 100 grams chocolate and wait for it to cool, mixing it a few times.
- Meanwhile prepare whipping cream until peaks form. Reserve some for the decoration which refrigerate.
- In the remaining add the cream cheese and coffee and beat it until incorporated.Now add the melted chocolate and mix.
- Cut the sponge cake and wet both pieces with coffee liqueur.
- Place one piece in a platter and place the ring of the spring form around the sponge. Add filling on top.
- Melt the Mars chocolates and add over filling. Cover with the second half of sponge cake.
- 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.
- Run a knife around the rims of the pan to loosen cake and remove the spring form.
- 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 Moka Mars Cake
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.
Ingredients
For the Chocolate Sponge Cake:
- 6 eggs (about 55 - 60 grams each) separated
- 3/4 cup cake flour* (see note above)
- 1/4 cup cocoa powder sifted
- 1 cup sugar
- 1/2 tsp vanilla essence
- 1/2 tsp salt
- 1 tbsp lemon or orange zest
- 1 tbsp 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 tsp vanilla essence
For the Filling
- Three quarters of the above mixture
- 200 grams cream cheese (mascarpone or philadelphia)
- 100 grams couverture chocolate
- 1 tsp 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
- Prepare a dark sponge cake, in a 24 cm spring form pan, preferably from previous day.
- Sift the flour with corn flour and cocoa powder and mix with all the dry ingredients.
- Separate the yolks from the whites.
- Whisk eggs whites with lemon juice until eggs are stiff.
- In a separate bowl beat yolks with sugar and vanilla until light and creamy.
- Add the flour and mix.
- Gently fold in the meringue using a spatula.
- (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).
- Preheat oven to 180οC - 350οF.
- Line a 24 cm diameter spring-form pan with parchment paper and add the mixture.
- Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
- Remove to a wire rack and allow to cool.
- To make the filling: In a double boiler melt the 100 grams chocolate and
wait for it to cool, mixing it a few times. - Meanwhile prepare whipping cream until peaks form. Reserve some for the decoration which refrigerate.
- In the remaining add the cream cheese and coffee and beat it until
incorporated.Now add the melted chocolate and mix. - Cut the sponge cake and wet both pieces with coffee liqueur.
- Place one piece in a platter and place the ring of the spring form around the sponge. Add filling on top.
- Melt the Mars chocolates and add over the filling. Cover with the second half of sponge cake.
- 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.
- Run a knife around the rims of the pan to loosen cake and remove the spring form.
- Decorate with whipped cream and choco stars.
Nutrition Information
Yield 10 Serving Size 1Amount 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."
Birthday Cakes
If you want some inspiration to make a Birthday Cake, here are a few more cakes I have made!
Chocolate Peppermint Almond Cake)
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Salted Caramel Lemon Poppy Pound Cake
A moist, buttery and subtly flavoured lemon sponge, with pastry cream between the layers and topped with salted caramel and whipped cream.
Strawberry Red Velvet Cake
An amazing red velvet cake sandwiched with strawberry cream cheese filling and topped with cream cheese frosting.
Two Tier Valentine’s Cake
This Valentine's Dark Chocolate Cake is rich and delicious. It is super moist, filled with cream cheese, whipped cream and sour cherries and gets all its flavour from the sour cherries.
White Chocolate Genoise Sponge Cake with Caramelized Bananas
This spicy white chocolate cake is made with a Genoise, filled with cream cheese, whipped cream, white chocolate and spicy poached grapes and decorated with caramelized bananas and dark chocolate.
Ferrero Rocher Chocolate Cake
Ferrero Rocher is a cake made with chocolate sponge, filled with a cream cheese chocolate ferrero rocher filling and topped with chocolate ganache.
Kopiaste and Kali Orexi!
Becky
Saturday 25th of July 2015
Yummy! I could eat a whole tray of those pastries right now. Thanks for sharing :)
CC
Thursday 24th of April 2014
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
heni
Wednesday 12th of May 2010
Happy Mother's day to every Mum out there!
Love mocha cakes Ivy ... add some whipped frosting to the cake MMmmm dreamy!
Parita
Sunday 9th of May 2010
Cake looks fantastic, divine!
Erica
Sunday 9th of May 2010
This looks like heaven, Ivy!!!! Have a great weekend!