Mocha cake - a classic coffee dessert

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Dessert

10 servings

Easy

1 h 50 m

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A classic of French pastry, the mocha is a light and delicate dessert with a subtle coffee flavor.

Ingredients

Sponge Cake:

• 3 eggs
• 90 g sugar
• 90 g flour

Coffee Buttercream:

• 5 egg yolks
• 150 g sugar
• 65 ml water
• 210 g softened butter
• 1 tbsp coffee extract

Soaking Syrup:

• 75 ml coffee
• 60 g sugar

Decoration:

• Powdered cocoa

Materials

• 20 cm diameter springform pan
• 18 cm diameter cake tin
• Acetate strip
• Cooking thermometer
• Electric whisk

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Preparation

• Take the butter out of the fridge to allow it to soften.
  For the sponge cake:
  Using the electric whisk, beat the eggs and sugar for 5 minutes. The mixture should double in volume.
• Sift the flour over the egg mixture, and gently fold it in with a spatula, being careful not to leave any flour at the bottom.
  Pour into a greased 18 cm cake tin, and bake for 20 minutes at 180°C (350°F). Let it cool.
• For the syrup:
  Combine the coffee and sugar in a saucepan and bring to a boil. Remove from heat and let it cool.
• For the coffee buttercream:
  Place the egg yolks in a large bowl, and have your whisk ready. Boil the sugar and water together. The temperature should reach 120°C (about 5 minutes). If you don't have a thermometer, drop a bit of the syrup into a glass of cold water: it should form a small ball.
• Once the syrup reaches 120°C, drizzle it over the egg yolks while whisking at high speed. Continue to whisk until the mixture cools down. It should double in volume.
• Then, gradually add the softened butter while beating. Once all the butter is incorporated, add coffee extract to taste, being careful not to add too much, as it may change the texture of the cream.
• Assembly:
  Place an acetate strip inside your springform pan. Slice the sponge cake horizontally into three layers.
  Place the first layer in the pan, soak it with the coffee syrup, then spread a layer of buttercream. Repeat with the second and third layers. Cover the last layer with the remaining buttercream, smooth the top, and refrigerate for at least 3 hours.
• Remove the mocha from the fridge, then dust it with cocoa powder. Carefully remove the springform pan, then take off the acetate strip.
• And there you have it, your mocha cake is ready!

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