Mocha cake

Name: Mocha cake
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 10
Cuisine: En
Ingredients: 3 eggs; 90 g sugar; 90 g flour; 5 egg yolks; 150 g sugar; 65 ml water; 210 g softened butter; 1 tbsp coffee extract; 75 ml coffee; 60 g sugar; Powdered cocoa

vote now

Dessert

Easy

1 h 50 m

371 Kcal

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

Materials

20 cm pastry ring
18 cm cake tin
Acetate strip
Cooking thermometer
Electric whisk

Preparation

Preparation1 h 30 m

Cook time20 min

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 pastry ring. Slice the sponge cake horizontally into three layers.
Place the first layer in the ring, 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 cake from the fridge, then dust it with cocoa powder. Carefully remove the pastry ring, then take off the acetate strip.
And there you have it, your mocha cake is ready!

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

How can you make the perfect sponge cake for mocha cake?

To make a successful sponge cake, it is essential to beat the eggs and sugar until the mixture doubles in volume and becomes foamy. Gently fold in the sifted flour to avoid deflating the batter.

Why is the syrup temperature important when making the coffee cream?

The syrup should reach 120°C to achieve the right consistency. This creates a light, airy texture in the cream, which is essential for mocha cake.

Can you replace the coffee with another flavor in this recipe?

Yes, you can replace the coffee with other flavors such as chocolate or vanilla, but this will change the traditional mocha flavor. Be sure to adjust the quantities to keep the flavors balanced.

How should you store mocha cake to keep it fresh?

It is best to store the cake covered in the refrigerator to prevent it from drying out. It can be kept for up to 3 days, but is best when fresh.

What are the secrets to assembling mocha cake successfully?

For successful assembly, use an acetate strip for easy unmolding and soak each sponge layer with the coffee syrup for the best flavor. Smooth the cream over the top for an elegant finish.