Fault Line Cake is in trend for quite some time now and I must say I’ve been wanting to try it out. Many fault line cakes are made with sprinkles, but I wanted something less artificially colored and opted for a coffee and chocolate combination that many people love and in that way the coffee can really stand out.
This Fault Line 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.
I’ve tried to keep the recipe as easy as possible so everybody can try it at home and impress the guests with a delicious treat. Hope you’ll try this Fault Line Cake and enjoy!
Chocolate Mocha Fault Line Cake with Chocolate Sail
Chocolate Cake Layers
- 2 ¼ 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
- 2 tsp (10g) vanilla extract
- 1 ¼ cup (300ml) hot coffee
Mocha Cream Cheese Frosting
- 7 oz (200g) cream cheese
- 1/3 cup (40g) powdered sugar
- 2 tsp (2g) instant coffee powder
- 3/4 cup (180ml) whipping cream
- 2 tbsp (10g) coffee beans , crushed
- 2 tbsp (25g) dark mini chocrocks or chopped chocolate
Mocha Sweetened Condensed Milk Buttercream
- 1 ⅓ cup (300g) unsalted butter , at room temperature
- 1 can (14 oz-397g) sweetened condensed milk
- 1 tsp (5g) vanilla extract
- 2 tsp (2g) instant coffee powder
- 2.5 oz (70g) semisweet chocolate
- 1 oz (30g) semisweet chocolate , for tempering
- Edible gold paint
- Prepare chocolate cake layers. Preheat oven to 350F (180C). Grease with butter and dust with flour three 7 inch (18 cm) round cake pans.
- In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
- In another bowl mix sugar with eggs and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot coffee and mix to combine. The batter will have a runny consistency.
- Pour the batter evenly into the prepared pans.
- Bake for about 30-40 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
- Let pans cool on a cooling rack for 10-15 minutes.
- Remove the cakes from the pan and let them cool completely.
- Prepare cream cheese frosting.
- In a bowl mix cream cheese with powdered sugar and coffee powder.
- In another bowl whip the cream with an electric mixer until it forms stiff peaks. Gently fold the cream into the cream cheese mixture.
- Assemble the cake. Add a bit of frosting onto a serving platter and place one layer of cake on it. Spread about a third of the frosting and top with about 1 tbsp (5g) crushed coffee beans and 1 tbsp (10g) chopped chocolate.
- Add the second layer of cake and spread another third of the frosting. Top again with about 1 tbsp (5g) crushed coffee beans and 1 tbsp (10g) chopped chocolate.
- Add the last layer of cake and cover the top and sides with the remaining frosting. Refrigerate for at least 30 minutes.
- Meanwhile prepare chocolate sail. Melt 2.5 oz (70g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
- Spread chocolate evenly onto a round parchment paper. Place the parchment paper into a bowl, and arrange the sides until you reach the desired shape. Use paper clips where necessary.
- Refrigerate to set for at least 1 hour or until ready to use.
- Prepare mocha sweetened condensed milk buttercream. Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting.
- In a large bowl mix butter until light and fluffy, for about 5-7 minutes.
- Incorporate vanilla extract and coffee powder. Gradually add sweetened condensed milk in thirds, mixing after each addition. Once incorporated the buttercream is ready to use.
- Coat the cake with a thin layer of buttercream. Refrigerate for about 15-30 minutes.
- Spread a thin layer of buttercream around the middle of the cake and apply coffee beans and dark mini chocolate.
- Refrigerate to set for 15 mins.
- Cover the top and sides of the cake with the remaining buttercream leaving visible the decorated middle part.
- Smooth the surface.
- Refrigerate for about 30 minutes to set.
- Brush the fault line with a thin layer of edible gold paint.
- Remove the parchment paper from the chocolate sail and place it on top of the cake. Fill the sail with coffee beans and brush the chocolate sail with golden paint.