For the DIYer or baker, making your own cake for your vow renewal is an easy way to save money. A decadent mocha cake is a wonderful option for coffee and chocolate lovers. For a delicious combination, try filling the layers with raspberry, mocha, chocolate ganache, chocolate cream, tiramisu, or chocolate mousse filling. Top it off with either a traditional white whipped cream, chocolate, ganache, or mocha icing.
Make this batter recipe 1 1/2 times for a 3-tiered cake using a single cake for each tier. Serves about 70.
2 cups (4 sticks) unsalted butter, softened
6 cups sugar
8 large eggs
2 cups unsweetened cocoa powder (the higher the quality, the better the cake!)
4 cups strong brewed coffee
6 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
Preheat oven to 350 degrees. Coat a 6, 8, and 10-inch cake pan with cooking spray; cover bottoms with parchment, and coat again. Set aside.
Whisk cocoa powder into coffee in a large bowl until cocoa has dissolved; set aside.
Sift together flour, baking soda, and baking powder in a large bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in half of the flour mixture. Mix in coffee mixture. Mix in remaining flour mixture. Beat until just well combined.
Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment and invert, so tops are facing up. Cakes can be wrapped in plastic and stored at room temperature up to 1 day or in the freezer for up one month.
For assembly, cut each cake horizontally into three 1-inch layers and brush each layer with simple syrup in the desired flavor to seal in moistness.