Rich chocolate mocha cake layers with toasted mocha chip marshmallow filling, salted caramel and mocha frosting.
As you can probably tell by now, I love creating cakes inspired by other types of treats. My recent Caramel Apple Cake was inspired by the Rocky Mountain Chocolate Factory Apple Pie Caramel Apple. My Tonight Show Cake was inspired by Ben and Jerry’s Tonight Dough Ice Cream. And my Peach Crisp Cake was inspired by the traditional dessert we all grew up on. (The list could go on and on). I love the challenge of trying to put the flavors and textures of other desserts into a cake. I love even more when I’ve succeed and create a delicious and memorable cake!
Mocha Chip Cake
For this Mocha Chip Cake, I used the Mocha Chip SmashMallows as my initial inspiration. I am obsessed with their Cinnamon Churro marshmallow and now use it on top of all my Churro Cakes. And while I don’t drink coffee, I love coffee flavoring in my desserts and have been eager to make another coffee flavored cake since doing my Gingerbread Latte Cake a couple years ago.
I decided to pair the Mocha Chip SmashMallows with my chocolate cake. Chocolate and coffee are like peanut butter and jelly – they were meant for each other! For the filling, I adapted the toasted marshmallow filling from my Ultimate S’mores Cake and replaced regular marshmallows with the SmashMallows. The one difference to be aware of is that the SmashMallows don’t need as much time in the oven to soften as the typical Kraft marshmallows. Keep your eye on them while they’re browning in the oven. They’ll only need about 30 seconds to cook.
I added a little more coffee emulsion to the marshmallow filling to amp up the flavor. I also used a good amount of the emulsion in my frosting too.
A Few Extras
With all the sweetness in this cake, I felt like it needed a little contrast. The bittersweet chocolate cake helps with that, but I also decided to add salted caramel to the cake. I use it in between each layer and a little on top, but don’t shy away from pouring even more on each slice of cake when you’re serving it.
I also threw in a handful of mini chocolate chips in between the layers for a little more texture contrast.
If you don’t want to use actual coffee in the cake, just replace it with hot water. You’ll still get great flavoring from the emulsion but you don’t want to lose the liquid.
Alright, with all that said, it’s time to get baking!