Bakery products

Mocha Cake


Ingredients for making mocha cake

Dough

  1. 5 eggs
  2. Sugar 3/4 cup
  3. Wheat flour 3/4 cup
  4. Cocoa powder 5 tbsp
  5. Instant coffee 2 tsp
  6. Baking powder 1 tsp
  7. Butter 50 g

Cream

  1. Cream (not lower than 33%) 400 ml
  2. Icing sugar 100 g
  3. Cocoa 1 tablespoon
  4. Liquor 1 tbsp
  5. Instant coffee 1 tsp

Impregnation

  1. Water 50 g
  2. Sugar 50 g
  3. Strong coffee 100 g
  4. Liquor 1 tbsp

For the top

  1. bar of black or milk chocolate 1/4 pc.
  • Main Ingredients: Oil, Cream, Flour, Cocoa and Chocolate, Coffee
  • Portion 6-8

Inventory:

Bowl - 2 pcs, Pan - 2 L and 1 L, Whisk, Mixer, Cake mold - 22 cm in diameter, with sides not lower than 6 cm, Baking parchment, Shovel, Tea spoon, Dining spoon, Knife, Sieve, Grater

Cooking cake "Mocha":

Step 1: Prepare the base of the cake.


Break the eggs into a bowl, stir a little with a whisk and set to warm in a water bath. Most recipes write that eggs with sugar need to be heated to 40-45 degrees, as if every house has a special thermometer. Do you know how to determine the temperature by eye? Me not. It is enough that the egg-sugar mixture becomes warm, what temperature it will be at the same time is not important. Eggs with sugar heat up very quickly, so be careful, drop a little on the back of your hand to check - you feel the heat, remove the bowl from the water bath. If you overheat the mixture, the eggs will curl up and you will have to start all over again.
Beat eggs with sugar until thick, light and lush. If the mixer on the eve has failed, it is better not to associate with this process. To manually beat the mass to this state, you will have to work with a whisk for at least 40 minutes without a break. If you are ready for such a feat - good luck!

Melt butter until thick sour cream. Mix it very carefully into a mass of eggs and sugar. Stir the flour next.

Then salt, cocoa, coffee, baking powder. To prevent the dough from settling dry ingredients, do not pour into it, but sift it through a sieve.

Gently mix the dough with a spatula until smooth.

Transfer the dough into a mold, flatten and set to bake in the oven, preheated to 200 degrees. Cover the bottom of the form with parchment, so that later it is easier to get the finished base. While baking the dough, do not often look into the oven and do not slam the door - the dough will do worse. The base of the cake is baked for 20-30 minutes, depending on the diameter of the mold and the thickness of the dough. Check the readiness with a toothpick: pierce the cake in the center, if it comes out dry - done, you can remove it from the oven.

Leave the base to cool in shape until it cools completely, it is better not to touch it.
When the baked base has completely cooled, remove it from the mold and cut it across into two or three cakes.

Step 2: We make the syrup for impregnation.


Put a pot of water on a small fire, pour sugar and heat until it is completely dissolved, and then to a boil. Boil the syrup for about 5 minutes, then add coffee (which must be pre-brewed or made from instant), mix, boil for a couple of minutes and turn off the heat. Add liquor, mix and let cool. What liquor? Amaretto, Baileys, or Old Tallinn are best suited. To soak the cake, the syrup must be completely cooled.

Step 3: Make the cream for the cake.


Beat the chilled cream (just from the refrigerator), pouring a little sugar powder, then coffee and cocoa. Keep whisking until you get a thick, lush mass. At the very end, add the liquor and mix.

Step 4: Putting the cake together.


Put the bottom cake, pour it in syrup and let it soak for a couple of minutes. Then grease the cake with cream and put the next cake. As well as the bottom cake, soak it in syrup. If you have three layers, repeat the whole process with the third cake, if only two, then put half of the remaining cream on top, the rest will go to the sides, and smooth it. Cream the sides of the cake. Further on request: the cake can not be decorated with anything, you can sprinkle with grated chocolate or crushed nuts.
Put the cake in the refrigerator soak for at least 2 hours.

Step 5: Serve the cake.


Why can I serve a cake with a pronounced coffee and chocolate flavor? Of course, black coffee or cream. It doesn't go well with tea, but that's how you like it better.
Enjoy your meal!

Recipe Tips:

- The amount of coffee and cocoa in the recipe can be slightly increased or decreased, if desired, for example, if you don’t like chocolate cakes much. Some people don’t like the taste of alcohol - you can easily do without liquor, although the taste of the cake will lose a lot from this.

- This cake is better not to cook for children, given the amount of coffee and chocolate, as well as the presence of alcohol.