Name: Mocha cake
Yield: 12 servings
Cuisine: fr

Directions

Prep. time

1h 15m

Chocolate sponge
- 300 g eggs (6)
- 200 g white sugar
- 125 g all purpose flour
- 50 g butter
- 40 g cocoa powder
- 40 g 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 g water
- 100 g white sugar
- 50 g strong coffee
- 50 g rum / coffee liquor / Grand Marnier
- 5 g 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 g strong coffee
- 100 g 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 g butter
- 250 g white sugar
- 130 g egg whites
- 60 g water
- 30 g coffee extract
- 5 g vanilla
- 2 g 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 g heavy cream (35% fat)
- 50 g glucose
- 50 g white sugar
- 5 g 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 g dark chocolate (70%)
- 50 g sliced almonds
- 15 g chocolate pearls
- 5 g 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 g eggs (6)
200 g white sugar
125 g all purpose flour
50 g butter
40 g cocoa powder
40 g corn flour

Coffee syrup

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

Coffee extract

300 g strong coffee
100 g white sugar

Italian coffee buttercream

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

Coffee toffee

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

Assembly

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

Mocha cake

Chocolate sponge

Coffee syrup

Coffee extract

Italian coffee buttercream

Coffee toffee

Assembly

Chocolate sponge

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

Coffee syrup

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

Coffee extract

300 g strong coffee
100 g white sugar

Italian coffee buttercream

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

Coffee toffee

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

Assembly

50 g dark chocolate (70%)
50 g sliced almonds
15 g chocolate pearls
5 g 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 g eggs (6) 200 g white sugar 125 g all purpose flour 50 g butter 40 g cocoa powder 40 g corn flour

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

Coffee extract 300 g strong coffee 100 g white sugar

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

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

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

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White Lady cake

Charlotte tiramisu

Vanilla pecan Yule log

Chocolate sponge

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

Coffee syrup

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

Coffee extract

300 g strong coffee
100 g white sugar

Italian coffee buttercream

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

Coffee toffee

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

Assembly

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