This is it everyone. I am super stoked about this weeks post because A.) blogeina is giving me mad props on blogging and has given me the hook up on the hook up. and B.) This cake is an insanely good, slap yo mama worthy recipe!
Anyhoot, I just got into my hotel room here in San Franciso working a flight in from Honolulu! The passengers are always so nice coming from Hawaii. It’s that vacation spirit they got going on. What a nice change of pace serving Hawaiian vacationers versus businessmen. The airlines has us staying in the financial district here in Chinatown and I love getting lost shopping at the tea bars and going to the bakeries. The Chinese have a similar version of a mocha frosting in some of their pastries that resemble that of the Filipino mocha cake, which is the recipe I am sharing on this weeks post for the end all and be all cake of the Philippines.
I’ve searched far and wide for the infamous mocha sponge cake recipe just like how the famous Filipino Goldilocks bakery does it and after several attempts and failures, I’ve finally come up with a winner. I was driven to make this cake, mainly because of my love for it as a child. And my shear determination of finding the “secret” recipe no Filipina would ever share with me. That and I recently purchased a half sheet mocha cake from a lady that sold it out of her house and the price was dang near 75 dollars. What?! I couldn’t figure out why it was so expensive. Then when I made it for the first time, I realized how labor intensive this cake was to make. Now I understand why she charged me like she was about to take my house. I recently made this cake for my brothers birthday and I give myself mad props for my baking skills! It was a hit. There were no leftovers. To best describe Filipino mocha cake, it is light, fluffy and not too sweet! The frosting is light, sweet and buttery, enhanced with a yummy chocolatey-coffee flavor. It is one of the best, if not, most popular cakes in the Philippines and I am in love with it. Before I get started, this recipe has more pictures than I usually put up on my food posts because it is so labor intensive. Sorry about that! Hope you all enjoy it.
As always thank you for visiting. If you have any questions, please feel free to ask, vote 5 stars 😉 or even follow me. I have a ton of recipes on this site you maybe interested in. I would love that! I’ll get back with you as soon as I can with your questions and comments. Promise. Happy eating and have a beautiful day!
This recipe is made in a 12 by 18 inch cake pan which serves 54 people when cut in 2 by 2 inch pieces.
What you will need:
12 large eggs yolks
1 and 3/4 cup sugar
2 tsp instant coffee granules
2 tsp vanilla
2 tsp cocoa powder
2 tsp water
1 cup oil
2 cups cake flour
2 and a 1/2 tsp baking powder
12 egg whites
2 tsp cream of tarter
For the butter-cream mocha frosting:
1 1/3 cup sugar
6 large egg whites
4 sticks of unsalted butter at room temperature
1 1/2 tsp instant coffee granules
1 1/2 tsp cocoa powder
1 Tablespoon water
1 1/2 tsp vanilla extract
1.) Spray the bottom of cake pan with cooking spray. I am using a 12 by 18 by 2 inch Wilton cake pan.
2.) Cut a piece of Parchment paper to size of the bottom of the pan. Set aside.
3.) Starting with the cake batter, separate egg yolks and eggs whites. Set aside egg whites for later use. Meanwhile, in a large bowl or standing mixer, mix egg yolks and sugar until you reach a fluffy pale yellow consistency. About 3 minutes.
4. ) Mix Vanilla, cocoa powder, instant coffee, oil in small separate bowl. Then pour to mixture and mix well.
5.) Sift cake flour and baking powder and add to wet ingredients. Mix well!
6.) In a separate bowl, fluff egg whites. Add cream of tarter and mix until white peaks form.
7.) Take your fluffed egg whites and gently fold with a large spatula into cake batter a third at a time being very carefully as not to deflate the mixture.
Your batter will go from a dark brown dense consistency to a light fluffy, airy batter like so………..
8.) Pour on parchment lined baking sheet.
9.) Place in a preheated 375 degree oven. This cake cooks very fast. Bake on the bottom rack for 8 minutes and then the top rack for another 8 minutes.
Here it goes on the bottom rack…
And then the top rack half way through baking…..
Cake is done when you insert a knife or toothpick in the middle and it comes out clean. Cool completely.
For the frosting,
10. ) make a double boiler by putting a large glass heat proof bowl over a sauce pan halfway filled with water..
11.) Place sugar and egg whites in bowl and set on a stove in your double boiler with water already boiling in the bottom of double boiler…
12.) Immediately start blending with a hand held electric mixer blending so the eggs do not cook. mix until you reach a marshmallow like consistency. About 8 to 10 minutes. Remove from pan being careful as the bowl will be very hot.
13.) Place in a standing mixer and beat on medium for 5 minutes
14.) Add half of room temperature butter and beat until well incorporated and then add the second half of the butter. Beat for another 10 minutes on medium speed.
15.) Mix water, instant coffee, vanilla, cocoa powder in a separate bowl. Then pour into frosting and mix well.
Now you are ready to frost
16.) Invert cooled cake onto a cake board, then carefully peel back parchment paper.
17.) Begin frosting cake with a cake spatula. A butter knife will do if you don’t have one. Since it was my brothers birthday, I decided to get out my fancy piping bags…..
18. ) and make a shell border…..
19. ) Then I took about a quarter cup of the frosting and a few drops of green food coloring in a bowl mixed and put in a sand which bag. Snipped the end for piping the lettering for “happy birthday” .
20.) And I usually sprinkle dark chocolate shavings on top but my son trumped me with the sprinkles so hey, why not!
And voila! The infamous Filipino mocha cake in all its glory. Packed and ready to go! Fil-Am cook here….Represent!!!!