Name: Mocha cake
Yield: 12 servings
Cuisine: fr

Directions

Prep. time

1h 15m

Chocolate sponge
- 300 gr. eggs (6)
- 200 gr. white sugar
- 125 gr. all purpose flour
- 50 gr. butter
- 40 gr. cocoa powder
- 40 gr. corn flour
- Start by mixing the eggs and sugar in the mixer bowl. Place them in a bain-marie and stir over a medium heat until the mixture reaches 40º C.
- It is important that the mixture does not exceed 40º C as we do not want to cook the eggs. If we don't have a thermometer we can use our fingers and check if the sugar has completely dissolved in the egg mixture and the temperature is slightly above body temperature, that will be a good indicator that our mixture is ready.
- Then return the bowl to the mixer and beat on high speed for 5 minutes or until the mixture becomes light and triples in volume.
- Next, we mix the plain flour, cornflour and cocoa powder and sift it all over our egg mixture. Gently fold together with a rubber spatula in an encircling motion.
- Melt the butter, add it to the mixture and integrate.
- Transfer the mixture into a 22 cm diameter baking tin lined with baking paper and bake at 180º C for 50 minutes.
- Leave to cool and set aside at room temperature until ready to use.
- Ideally prepare this cake the day before and keep it uncovered, this way the cake will dry slightly and will absorve more liquid once it is soaked with the coffee syrup.
Coffee syrup
- 200 gr. water
- 100 gr. white sugar
- 50 gr. strong coffee
- 50 gr. rum / coffee liquor / Grand Marnier
- 5 gr. vanilla
- Heat the water and sugar in a saucepan over medium heat until completely dissolved.
- Then, turn off the heat and add the coffee, rum or liqueur of your choice and vanilla. Cover and leave the syrup to infuse for at least 30 minutes.
- Set aside at room temperature until use.
Coffee extract
- 300 gr. strong coffee
- 100 gr. white sugar
- In a saucepan, cook the coffee and sugar over medium heat until it thickens and has reduced to a third of the initial amount.
- Then turn off the heat and set aside at room temperature.
Italian coffee buttercream
- 400 gr. butter
- 250 gr. white sugar
- 130 gr. egg whites
- 60 gr. water
- 30 gr. coffee extract
- 5 gr. vanilla
- 2 gr. cream of tartar or lemon juice
- In a bowl, mix the egg whites and the meringue stabiliser or lemon juice and start beating at medium speed.
- Meanwhile, heat the sugar and water in a saucepan over medium heat until it reaches 118º C.
- Immediately turn off the heat and pour the hot syrup in a thin trickle over the egg whites while continuing to whisk.
- Next, increase the mixer speed to high and beat for 3 minutes or until the meringue is glossy and very firm.
- Then, lower the speed to medium/low and add the room temperature butter a few at a time until it is integrated. Increase the speed back to high and beat for 3 more minutes.
- Then, lower the speed to medium/low and add the room temperature butter a few at a time until just combined. Increase the speed back to high and beat for 3 more minutes.
- Add the coffee extract and vanilla, mix well and set aside.
Coffee toffee
- 150 gr. heavy cream (35% fat)
- 50 gr. glucose
- 50 gr. white sugar
- 5 gr. instant coffee
- In a saucepan, heat the cream and glucose until it comes to the boil. Then, turn off the heat and add the instant coffee. Set aside.
- In a saucepan, cook the sugar over medium heat until it turns a deep amber caramel. Now add the cream and coffee mixture and stir well with a rubber spatula.
- Turn off and set aside at room temperature.
Assembly
- 50 gr. dark chocolate (70%)
- 50 gr. sliced almonds
- 15 gr. chocolate pearls
- 5 gr. neutral or sunflower oil
- First, cut the top layer of the sponge cake to make it smooth and make four discs of equal height.
- Then, melt the chocolate and sunflower oil in the microwave and paint the lower part of the disc that will form the base of our cake. Refrigerate for a few minutes until the chocolate crystallises.
- This thin layer of chocolate on the base of the cake is called chablonner and grants stability and rigidity to the base of the cake. In addition, in the case of sponge cakes, it prevents liquids from seeping through.
- We place the disc on the base of our cake and generously moisten its surface with the coffee syrup. Then spread a thin layer of Italian coffee buttercream about 5 mm thick and smooth it with a spatula.
- Repeat the previous step until all four discs are stacked.
- Then apply a thin layer of Italian coffee buttercream to the sides and top of the cake and smooth with the help of a metal spatula or a smooth-edged knife.
- Refrigerate the cake for at least 30 minutes to allow the cream to firm up slightly.
- Meanwhile, toast the slivered almonds in a frying pan over medium heat until lightly browned. Leave to cool to room temperature.
- After this time, remove the cake from the fridge and carefully place the sliced almonds on the lower half of the sides of the cake.
- Transfer the remaining Italian coffee buttercream to a piping bag with a 1 cm curly nozzle and pipe buttons around the edge of the top of the cake.
- Heat the coffee toffee to 28-30° C and pour it into the centre of the cake. Spread it over the entire surface, pivoting the base of the cake.
- Finally, decorate the buttons of Italian coffee buttercream that we have piped with chocolate pearls.
- eep in the fridge and leave at room temperature for 10 minutes before serving.

Chocolate sponge

300 gr. eggs (6)
200 gr. white sugar
125 gr. all purpose flour
50 gr. butter
40 gr. cocoa powder
40 gr. corn flour

Coffee syrup

200 gr. water
100 gr. white sugar
50 gr. strong coffee
50 gr. rum / coffee liquor / Grand Marnier
5 gr. vanilla

Coffee extract

300 gr. strong coffee
100 gr. white sugar

Italian coffee buttercream

400 gr. butter
250 gr. white sugar
130 gr. egg whites
60 gr. water
30 gr. coffee extract
5 gr. vanilla
2 gr. cream of tartar or lemon juice

Coffee toffee

150 gr. heavy cream (35% fat)
50 gr. glucose
50 gr. white sugar
5 gr. instant coffee

Assembly

50 gr. dark chocolate (70%)
50 gr. sliced almonds
15 gr. chocolate pearls
5 gr. neutral or sunflower oil

Mocha cake

Chocolate sponge

Coffee syrup

Coffee extract

Italian coffee buttercream

Coffee toffee

Assembly

Chocolate sponge

300 gr. eggs (6)
200 gr. white sugar
125 gr. all purpose flour
50 gr. butter
40 gr. cocoa powder
40 gr. corn flour

Coffee syrup

200 gr. water
100 gr. white sugar
50 gr. strong coffee
50 gr. rum / coffee liquor / Grand Marnier
5 gr. vanilla

Coffee extract

300 gr. strong coffee
100 gr. white sugar

Italian coffee buttercream

400 gr. butter
250 gr. white sugar
130 gr. egg whites
60 gr. water
30 gr. coffee extract
5 gr. vanilla
2 gr. cream of tartar or lemon juice

Coffee toffee

150 gr. heavy cream (35% fat)
50 gr. glucose
50 gr. white sugar
5 gr. instant coffee

Assembly

50 gr. dark chocolate (70%)
50 gr. sliced almonds
15 gr. chocolate pearls
5 gr. neutral or sunflower oil

White Lady cake

Charlotte tiramisu

Vanilla pecan Yule log

Sliced almonds

Mocha cake

Chocolate sponge

Coffee syrup

Coffee extract

Italian coffee buttercream

Coffee toffee

Assembly

Chocolate sponge 300 gr. eggs (6) 200 gr. white sugar 125 gr. all purpose flour 50 gr. butter 40 gr. cocoa powder 40 gr. corn flour

Coffee syrup 200 gr. water 100 gr. white sugar 50 gr. strong coffee 50 gr. rum / coffee liquor / Grand Marnier 5 gr. vanilla

Coffee extract 300 gr. strong coffee 100 gr. white sugar

Italian coffee buttercream 400 gr. butter 250 gr. white sugar 130 gr. egg whites 60 gr. water 30 gr. coffee extract 5 gr. vanilla 2 gr. cream of tartar or lemon juice

Coffee toffee 150 gr. heavy cream (35% fat) 50 gr. glucose 50 gr. white sugar 5 gr. instant coffee

Assembly 50 gr. dark chocolate (70%) 50 gr. sliced almonds 15 gr. chocolate pearls 5 gr. neutral or sunflower oil

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White Lady cake

Charlotte tiramisu

Vanilla pecan Yule log

Chocolate sponge

300 gr. eggs (6)
200 gr. white sugar
125 gr. all purpose flour
50 gr. butter
40 gr. cocoa powder
40 gr. corn flour

Coffee syrup

200 gr. water
100 gr. white sugar
50 gr. strong coffee
50 gr. rum / coffee liquor / Grand Marnier
5 gr. vanilla

Coffee extract

300 gr. strong coffee
100 gr. white sugar

Italian coffee buttercream

400 gr. butter
250 gr. white sugar
130 gr. egg whites
60 gr. water
30 gr. coffee extract
5 gr. vanilla
2 gr. cream of tartar or lemon juice

Coffee toffee

150 gr. heavy cream (35% fat)
50 gr. glucose
50 gr. white sugar
5 gr. instant coffee

Assembly

50 gr. dark chocolate (70%)
50 gr. sliced almonds
15 gr. chocolate pearls
5 gr. neutral or sunflower oil