Mocha Java Cake

Temperature

Temp

6" cake

What you'll need

2 lbs. - Prepared Dawn Exceptional Baker’s Request Coffee Flavored Cake Mix 25#, item # 2494201

As needed - Dawn White Buttercreme Style Icing 28#, item # 02434356

As needed - Coffee extract

ChefMaster Liqua-Gel Buckeye Brown 10.5 OZ, item # 2333855

As needed - Dawn Chocolate Buttercreme Style Icing 28#, item # 02440981

As needed - Dawn Exceptional Fon Dip Enhanced Stability Chocolate Flat Icing 50#, item # 18895

Barry Callebaut* Chocolate Coffee cup

Barry Callebaut* Chocolate Spoon

Dobla Dark Chocolate Mocha Bean, item # 1120261

Dobla Crispies Mix, item # 2384600

Dawn Fluff Spread N' Fill White Buttercreme Style Icing 28#, item # 15420

Directions

Bake

Preheat oven to 350F. Line cake pan with paper. Spray 6 inch cake pan that is 4 inches tall and deposit 2# batter into pan. Bake until cake springs back lightly when touched. Let cake cool completely and de-pan.

Finish

Trim the belly of the cake and cut into three equal sized layers. Mix a bit of coffee extract into the white buttercream and a touch of brown food coloring and place in a piping bag. Pipe buttercream around the edges of the cake round. Fill with chocolate buttercream. Repeat with the next layer, place final cake layer on top. Use the piping bag to place some buttercream around the sides and top of the cake. Crumb coat the cake. Slightly warm the chocolate flat icing then pipe it in a circular motion to cover the top of the cake, ending with going just over the edges to create a drip effect. Let icing set completely. Pipe chocolate buttercream into chocolate coffee cup, pipe a bit of white and fluffy on top. Decorate the cake with prepared coffee cup, chocolate spoon, crispearls, and coffee flavored chocolate coffee beans.

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Mocha Java Cake

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