Goldilocks is a well-known institution of baked goods and pastries in the Philippines. Even though I can easily go to their Vancouver location to get my mocha cake fix, I’ve always dreamed of baking a copycat so I can enjoy it anytime at home and knowing the ingredients in the cake I’m eating.
Finally, this summer, I set out to do just that. I got insanely lucky on my first try of the series and the flavor and texture was right on. My family declared it identical to (and even better than) Goldilocks. It was too good to be true and I can tell you that I got teary eyed on the final tasting of the buttercream after tweaking the flavors. Just to be sure, I’ve baked it numerous times since that first time. It helps that another batch of cake is requested before the current one gets eaten, so I don’t have to bury my face in mocha cake. Hah! One cake is just not enough. In fact, I’ve been asked not to post it on the blog because it really does taste like the real thing. However, what kind of food blogger am I if, after all the testing and perfecting, I don’t share it? That pretty much defeats my purpose for this site.
So here it is, one item off my To-Cook-and-Bake-From-Scratch list:
The mocha cake from Goldilocks defined my love for cakes at an early age. What cake do I want for my birthday? Goldilocks mocha cake please!
Back in university, whenever I felt down, all I needed was a quick jeepney ride to Philcoa to order a half roll of mocha cake and — gasp — finish most of it myself. [Either that, or Betty's Sans Rival.] I was shameless and guiltless in my 5 foot frame and in the 90-pound mark then. These days, I don’t want to think about that, but I still want to a slice of mocha cake or two with my cup of coffee.
The cake is light, fluffy, and soft, and the icing is a luscious combination of extra smooth coffee and cocoa, buttery but not greasy. To get the authentic taste, you will need to use Nescafe coffee granules. You can also use espresso granules (= coffee taste is bolder and more pronounced) or Starbucks VIA Italian roast (=icing has bitter and sour notes), but it’s up to you if you want to use what you have available. You will also need amaretto, an Italian almond liqueur to finish off the flavor and must not be skipped. I’ve never tried to substitute it with anything, so I cannot advise you on that for now. I’ll try making this with almond extract next time and see if that can be used!
The recipe can be made into a two-layer 9-inch round cake or a roll. I’ve included instructions for the roll in the recipe Notes if you want to take a stab at it.