Mocha Celebration Cake

Name: Mocha Celebration Cake
Prep time: 1 h 15 min
Cook time: 1 h 50 min
Total time: 3 h 5 min
Yield: 26 serving(s)
Ingredients: 400 g unsalted butter, softened, plus extra to grease; 250 g caster sugar; 150 g dark brown soft sugar; 6 medium eggs; 550 g self-raising flour; 1 tbsp. vanilla bean paste; 250 mL soured cream; 1/2 tbsp. baking powder; 4 tbsp. cocoa powder; 2 1/2 tbsp. instant espresso powder; 200 g good quality white chocolate, chopped; 300 g unsalted butter, softened; 600 g icing sugar; 3 tbsp. milk; 200 g dark chocolate, very finely chopped; 175 mL double cream; 8 chocolate-covered coffee beans; Cocoa powder, to dust

This showstopper cake is bound to impress.

By The Good Housekeeping Cookery TeamPublished: 03 February 2025

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Myles New

If you don’t have time to caramelise the white chocolate, use melted and cooled white or blonde chocolate instead. Not a fan of coffee? Leave it out of the cake batter.

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Yields:

26 serving(s)

Prep Time:

1 hr 15 mins

Cook Time:

1 hr 50 mins

Total Time:

3 hrs 5 mins

Cal/Serv:

593

Ingredients

FOR THE CAKES

400 g
unsalted butter, softened, plus extra to grease
250 g
caster sugar
150 g
dark brown soft sugar
6
medium eggs
550 g
self-raising flour
1 Tbsp.
vanilla bean paste
250 ml
soured cream
1/2 Tbsp.
baking powder
4 Tbsp.
cocoa powder
2 1/2 Tbsp.
instant espresso powder

FOR THE CARAMELISED WHITE CHOCOLATE BUTTERCREAM

200 g
good quality white chocolate, chopped
300 g
unsalted butter, softened
600 g
icing sugar
3 Tbsp.
milk

FOR THE GANACHE

200 g
dark chocolate, very finely chopped
175 ml
double cream

TO DECORATE, OPTIONAL

8
chocolate-covered coffee beans
Cocoa powder, to dust

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line 2 x 20.5cm round springform cake tins with baking parchment. For the cakes, using a freestanding mixer or a very large bowl and a handheld electric whisk, beat the butter and sugars until pale and fluffy.
2. Step 2Gradually beat in the eggs, adding 1tbsp of the flour if the mixture looks like it might curdle. Beat in the vanilla and soured cream. Add (remaining) flour and baking powder and beat until just combined.
3. Step 3In a separate medium bowl, mix the cocoa powder and 100ml just-boiled water to make a smooth paste. In a small bowl, mix the espresso powder and 2tbsp just-boiled water. Add ½ the cake batter to the cocoa bowl and mix to combine. Pour the espresso into the remaining batter and mix to combine.
4. Step 4Spoon the batters into separate lined tins and smooth to level. Bake for 55min-1hr, or until a skewer inserted into the centre comes out clean. Leave to cool completely in tins.
5. Step 5For the caramelised white chocolate (see intro), reduce oven to 140°C (120°C fan) mark 1. Scatter the white chocolate on to a small, non-stick baking tray. Bake for 50min, removing the tray every 10min and stirring well (this will stop the chocolate catching), until golden-brown. Don’t worry if your chocolate goes lumpy, just keep going until smooth and caramelised. Leave to cool for 15min.
6. Step 6Meanwhile, make the ganache. Put the chocolate into a medium heatproof bowl. In a small pan, heat the cream until steaming. Pour into the chocolate bowl and stir until smooth. Set aside to cool until it firms up slightly.
7. Step 7For the buttercream, using a freestanding mixer or a large bowl and a handheld electric whisk, beat the butter until pale and fluffy. Sift in ½ the icing sugar and slowly beat to combine. Sift in the remaining icing sugar, add the milk and slowly beat together, then increase speed and beat until light and fluffy. Add the cooled, caramelised white chocolate and beat until combined.
8. Step 8To assemble, trim the cakes to level, if needed. Slice each cake in ½ horizontally. Sandwich the cake layers back together with the ganache, alternating between chocolate and coffee cakes (leaving the top layer naked). Next, spread a scant layer of buttercream over the top and sides of the cake (this will act as a crumb coat). Chill for 20min.
9. Step 9Transfer the cake to a cake stand or board. Neatly spread over most of the remaining buttercream. Transfer remaining buttercream to a piping bag fitted with a 1cm star nozzle. Pipe 8 rosettes around the top of the cake, adding a chocolate coffee bean to each rosette and sifting over a little cocoa powder, if using. Serve in slices.

GET AHEAD
Make the sponges up to a day ahead. Once cool, store in an airtight container at room temperature. Complete recipe to serve.

TO STORE
Keep in an airtight container or loosely covered at room temperature for up to 2 days.

CAFFEINE-FREE?
Simply use decaffeinated versions of the coffee or tea in our recipes.