Mocha Cloud Cake #3 Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper; lightly grease the parchment and dust the pan with a little flour or cocoa powder, tapping out excess.

Bloom espresso: In a small bowl, combine the instant espresso powder and the hot water; stir until dissolved and set aside to cool slightly.

Whisk dry ingredients: In a large mixing bowl, sift or whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Stir in the granulated sugar so the dry mix is uniform.

Combine wet ingredients: In a medium bowl or large measuring cup, whisk the buttermilk, oil, eggs, and vanilla until smooth. Pour in the cooled espresso mixture and whisk again to integrate.

Mix batter: Make a well in the dry ingredients, pour the wet mixture into the center, and fold with a spatula or beat on low speed until just combined and smooth. Avoid overmixing. The batter will be pourable but slightly thick.

Bake: Pour the batter into the prepared 8-inch pan and smooth the top. Bake on the center rack for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool: Remove cake from oven and let cool in the pan for 10 minutes. Run a knife around the edge, invert onto a wire rack, peel off the parchment, then place right-side-up on the rack to cool completely (about 1 hour).

Chill equipment: For best results, chill the mixing bowl and beaters in the refrigerator for 10–15 minutes before whipping.

Soften cream cheese: While the cake cools, place the 4 oz room-temperature cream cheese in a mixing bowl and beat with a paddle or whisk until smooth and lump-free (about 1 minute).

Dissolve espresso and cocoa: In a very small bowl, mix the 1 tsp instant espresso powder with a teaspoon of warm water to dissolve. Stir in the cocoa powder to make a concentrated mocha slurry; let cool slightly.

Whip cream base: In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla. Begin whipping on medium speed until soft peaks begin to form.

Incorporate cream cheese and mocha: Lower the mixer speed and add the softened cream cheese in dollops, then gradually add the mocha slurry. Increase speed to medium-high and whip until medium-stiff peaks form and the mixture holds shape but remains light and billowy. Taste and adjust sweetness or coffee intensity to taste (add up to 0.5 tbs additional powdered sugar or a pinch more dissolved espresso if desired).

Chill while assembling: Place the whipped cloud in the refrigerator while you prepare the glaze so it firms slightly and is easier to pipe or spread.

Make the glaze: Chop the semisweet chocolate finely and place in a heatproof bowl. In a small saucepan, heat the brewed espresso and butter until the butter melts and the mixture is just simmering. Pour the hot espresso-butter mixture over the chopped chocolate and let sit 1–2 minutes, then whisk until smooth and glossy. If the glaze is too thick, stir in up to 1 tsp warm brewed coffee to loosen to a pourable consistency.

Assemble cake: If the cake has a domed top, level it with a serrated knife so you have a flat surface. Place the cooled cake on a serving plate or cake stand.

Top with cloud: Use an offset spatula or piping bag fitted with a large round tip to spread or pipe the Coffee Whipped Cloud over the top of the cake in a billowy, cloud-like shape. Reserve a few decorative swirls for later if desired.

Glaze the cake: Allow the glaze to cool for 1–2 minutes so it is thick but still pourable. Gently pour the mocha glaze over the center of the whipped cloud, letting it drip slightly toward the edges for a natural look. For a marbled effect, you can drizzle additional sifted powdered sugar in a thin stream over the glaze immediately after glazing.

Finish and chill: Sprinkle the chopped chocolate or cocoa nibs around the edge or on top for texture. Refrigerate the finished cake for 20–30 minutes to set the glaze and allow the whipped cloud to firm slightly. Remove from fridge 10 minutes before serving for best texture.