This cake consists of three layers or moist chocolate cake with cream cheese mocha filling and a bit of crunch from the crushed coffee beans and small pieces of chocolate, coated in a delicious sweetened condensed milk buttercream. For the fault line, coffee beans and chocolate are used and the top is decorated with an impressive chocolate sail, everything enhanced with edible gold paint.

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/chocolate-mocha-fault-line-cake-with-chocolate-sail

Ingredients

Chocolate Layer Cakes
2 1/4 cups (280g) all-purpose flour
1 cup (120g) unsweetened cocoa powder
2 ½ tsp (15g) baking soda
1 ½ tsp (7g) salt
2 ½ cups (500g) sugar
3 small eggs
2/3 cup (140g) vegetable oil
1 ¼ cup (300g) buttermilk 3 tsp (10g) vanilla extract
1 ¼ cup (300ml) hot coffee

Mocha Cream Cheese Frosting
7 oz (200g) cream cheese
? cup (40g) powdered sugar
2 tsp(2g) Instant coffee powder
3/4 cup (180ml)whipping cream

For assembly
2 tbsp (10g) coffee beans
2 tbsp (25g) dark mini chocrocks or chopped chocolate

Mocha Sweetened Condensed Milk Buttercream
1 1/3 cup (300g) unsalted butter, at room temperature
1 can (14 oz-397g) sweetened condensed milk
1 tsp (5g) vanilla extract
2 tsp (2g) coffee powder

Chocolate Sail
2.5 oz (70g) semisweet chocolate
1 oz (30g) semisweet chocolate, for tempering
Edible Gold paint

#faultlinecake #cakedecorating #cake

Background music:

https://www.epidemicsound.com/referral/96g...