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Mocha Cake or Mocha Cream Cake in this case, is the perfect combination of two German obsessions: Coffee & Cake! Bake a Mocha Cake easily with this video and recipe!
INGREDIENTS
- 6 Eggs room temperature
- 300 g Sugar
- 1 pinch Salt
- 430 g Flour
- 3 tsp Baking Powder
- 20 g Cocoa
- 250 ml Milk
- 200 ml Oil neutrual taste
- 180 ml Espresse, cooled maybe decaf
French Buttercream
- 6 Eggs room temperature
- 200 g Sugar
- 1 pinch Salt
- 500 g Butter soft
- 2 tbsp Instant Espresso Powder
- 2 tsp Cocoa
Cream Filling and Cover
- 400 g Whipping Cream
- 2 sachets Stabilizer
- 50 g sugar optional, to make it sweeter
- 1 Dark Chocolate chopped
- 3 tsp Instant Espresso Powder
Additionally Needed
- some Espresso, cooled to soak cake base
- some Irish Cream optional, for cake base
Chocolate Granache & Decoration
- 200 g chocolate
- 300 g Cream to melt chocolate for grenache
- 200 g Whipping Cream for decoration
- 12 Mocha Chocolate Beans for decoration, optional
- some Whipping Cream if needed additional to cover the cake
INSTRUCTIONS
Making the Base Cake
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Preheat the oven to 180°C / 350°F.
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Whisk the eggs with the pinch of Salt and the Sugar until really foamy – about 10 minutes.
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Slowly add the Oil, Milk, and Espresso while mixing.
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In a different bowl, mix the flour, baking powder, and cocoa and put it through a sieve.
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Slowly add the dry ingredients to the wet ingredients and mix until just combined.
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Grease a baking pan (size above) and fill the batter in.
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Bake for about 60 minutes – if necessary, cover the cake with aluminum if it gets to dark at the end.
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Let the cake cool completely and cut twice so you have three cake layers.
Make the French Buttercream
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Over hot water, whisk the eggs with the salt and sugar and keep whisking for 10 minutes.
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Pour the mix into a high bowl and whisk with an electric mixer until nice and foamy.
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In a different bowl, whisk the butter until fluffy and then slowly add the egg-mix, the espresso, and the cocoa powder.
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Fill into a piping bag with a wide, round opening or tip.
The Cream
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Whisk the Cream while adding the stabilizer. Optional, add a little sugar.
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Whisk in the espresso powder at the end.
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Chop the chocolate and fold it into the cream.
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Fill into a piping bag with a wide opening, round or tip.
Assembling the Cake
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On a plate or pan that is a little larger than your cake, put some espresso and optional some Irish Cream. The bottom should be just covered, don’t use too much.
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Put the first cake layer in that pan to soak the liquid.
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With the dry side down and the soaked side up, place the layer onto a cake plate.
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Put a thick rim of French Buttercream around the rim, then use the whipping cream for another round inside and again the Buttercream until the layer is covered with Filling.
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Use the second layer and soak as described before, put it on top of the first layer and repeat the previous step.
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Put the third layer on top and cover the cake with the remaining cream.
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Put into the fridge and let set.
Decorate
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Whip some more cream and fill into a piping bag with a star tip.
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Use additional cream or use leftover from the filling and mix the buttercream with the whipped cream, then cover the cake with it. Chill it in the fridge.
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Heat the 300 g / 1¼ cups cream and pour it over the chocolate. Stir until the chocolate and cream have combined.
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Pour the chocolate grenache over the cake and let it drip on the sides.
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Set 12 swirls of whipped cream on top of the cake and add a chocolate mocha bean on top.
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Cool in the fridge, serve cooled.
