Mocha Cakes

Ingredients

• 1 cup All-purpose flour (For the Sponge Cake)
• 1 cup Granulated sugar (For the Sponge Cake)
• 4 Large eggs (For the Sponge Cake)
• 0.25 cup Unsalted butter, melted (56g, for the Sponge Cake)
• 0.25 cup Whole milk (60ml, for the Sponge Cake)
• 1 teaspoon Vanilla extract (For the Sponge Cake)
• 1 teaspoon Baking powder (For the Sponge Cake)
• 0.25 teaspoon Salt (For the Sponge Cake)
• 2 cups Whole milk (480ml, for the Cream Filling)
• 0.5 cup Granulated sugar (100g, for the Cream Filling)
• 4 Large egg yolks (For the Cream Filling)
• 0.25 cup Cornstarch (30g, for the Cream Filling)
• 1 teaspoon Vanilla extract (For the Cream Filling)
• 2 tablespoons Unsalted butter (28g, for the Cream Filling)
• 0.33 cup Unsalted butter, softened (75g. Original recipe states 'Wash one-third cup butter', which is an outdated technique for modern unsalted butter. Use softened butter instead.)
• 1 cup Powdered sugar (confectioners' sugar) (120g, for the Mocha Frosting)
• 0.5 teaspoon Vanilla extract (For the Mocha Frosting)
• 1.5 ounces Unsweetened chocolate, melted (42g. Original recipe states 'one and one-half squares melted chocolate', assuming 1 oz squares.)
• 1 cup Shredded coconut (For rolling the sides of small cakes)
• 12 Candied cherries (For garnishing small cakes)
• 0.5 cup Large pieces of candied fruits (Optional, for decorating large cakes)

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour a 13x18 inch half-sheet pan, then line it with parchment paper. This recipe assumes a standard sponge cake preparation as the original recipe does not provide one.
2. 2In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. 3In a large bowl, using an electric mixer, beat the large eggs and granulated sugar (for cake) on high speed for 5 minutes, or until the mixture is pale yellow, thick, and forms a ribbon when the beaters are lifted.
4. 4In a small bowl, whisk together the melted unsalted butter, whole milk (for cake), and vanilla extract (for cake).
5. 5Gently fold the dry ingredients into the egg mixture in two additions until just combined. Then, gently fold in the wet ingredients until no streaks remain. Be careful not to overmix.
6. 6Pour the batter evenly into the prepared sheet pan. Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
7. 7Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 30 minutes. This is crucial before cutting and frosting.
8. 8While the cake is baking or cooling, begin preparing the Cream Filling. This recipe assumes a standard pastry cream for the 'Cream Filling' as the original recipe does not provide one. In a medium saucepan, heat the whole milk (for filling) over medium heat until it just begins to simmer around the edges.
9. 9In a separate medium bowl, whisk together the granulated sugar (for filling), large egg yolks, and cornstarch until smooth and pale.
10. 10Gradually whisk about half of the hot milk into the egg yolk mixture to temper it, then pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, for 3-5 minutes until the mixture thickens considerably and comes to a boil. Continue to whisk and boil for 1-2 minutes to ensure the cornstarch is fully cooked.
11. 11Remove the saucepan from the heat. Stir in the vanilla extract (for filling) and unsalted butter (for filling) until fully incorporated and smooth. Transfer the cream filling to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and cool completely in the refrigerator for at least 1 hour.
12. 12Once the cream filling is completely cooled, prepare the mocha frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter (for frosting) until light and creamy, about 2-3 minutes. Gradually add the powdered sugar, beating until smooth and fluffy, about 2-3 minutes more.
13. 13Melt the unsweetened chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or over a double boiler. Let it cool slightly.
14. 14To the butter and sugar mixture, gradually add the cooled cream filling, vanilla extract (for frosting), and the slightly cooled melted unsweetened chocolate. Beat on medium speed until all ingredients are well combined and the frosting is smooth and creamy, about 2-3 minutes.
15. 15Once the sponge cake is completely cooled, carefully remove it from the pan. Using a 2-3 inch round cookie cutter, cut out small cake rounds. Gently slice each round horizontally into three even layers.
16. 16Place one cake layer on a serving plate. Spread a thin, even coating of mocha frosting over the top. Place the second layer on top, spread with frosting, then add the third layer. Repeat for all cake rounds.
17. 17Spread a thin layer of mocha frosting around the sides of each assembled small cake. Gently roll the frosted sides in shredded coconut until evenly coated.
18. 18Fill a pastry bag fitted with a rose tube (or a star tip) with the remaining mocha frosting. Starting at the center of each cake top, coil the frosting around until the surface is covered with a decorative swirl. Garnish the center of each top with a candied cherry.
19. 19For large Mocha Cakes, bake the sponge cake mixture in two round layer cake tins (e.g., 8 or 9-inch). Grease and flour the tins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pans for 15 minutes, then invert onto a wire rack to cool fully for at least 45 minutes.
20. 20Once the large cakes are completely cooled, slice each cake horizontally into two layers. Place one layer on a serving plate, spread with a thin coating of mocha frosting. Place the second layer on top, and repeat for the second cake. The original recipe states 'Layers are put together as small cakes', implying the same frosting method between layers.
21. 21Spread the top and sides of the assembled large cakes smoothly with mocha frosting. Ornament the top with large pieces of candied fruits arranged in a design. Use a pastry bag and tube (e.g., star tip) to pipe additional frosting decorations around the edges or to enhance the fruit design.