A traditional dessert where coffee is the star ingredient, the Mocha Cake takes its name from the coastal city of Mocha on the Red Sea, a historic hub for coffee exportation in the 15th century. This timeless classic features a coffee-infused sponge cake and mocha cream made without butter or eggs, offering a unique and delicious dessert experience. The mocha cream can also be used to frost other cakes or fill muffins, making it versatile...
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Beat the eggs and gradually add the sugar, whisking until the mixture becomes frothy.
In a saucepan, combine the milk, coffee, and butter, and heat until it begins to boil. Remove from heat.
Sift the flour and salt together, and gently fold them into the egg mixture.
Add the hot coffee mixture and mix well. Finally, add the baking powder, folding it in gently with smooth, enveloping movements.
Pour the batter into a greased round cake pan and bake in a preheated moderate oven at 180°C (350°F) for 35 minutes.
In a saucepan, combine the sugar, water, and instant coffee. Bring to a boil and let it simmer for 5 minutes. Remove from heat and set aside.
Whip the cream until it reaches a soft peak stage.
Dissolve the coffee in a small amount of milk and add it to the cream along with the powdered sugar.
Continue whipping until the mixture reaches stiff peaks (chantilly consistency).
Once the sponge cake has cooled, slice it into two layers.
Brush each layer generously with the syrup and spread a layer of mocha cream on top.
Place the second layer of sponge cake on top and repeat the process, reserving some cream to frost the outside of the cake.
Frost the entire cake with the remaining mocha cream and decorate with melted chocolate, cut into squares, for an elegant finish.
Ensure the sponge cake is completely cooled before slicing to avoid crumbling.
Use high-quality instant coffee for a richer flavor in both the cake and cream.
Whip the cream in a chilled bowl for better consistency.
Decorate with chocolate shavings or coffee beans for an added touch of elegance.
Can I use regular brewed coffee instead of instant coffee?
Yes, you can use brewed coffee, but ensure it is strong to maintain the flavor profile.
Can I make the mocha cream ahead of time?
Yes, you can prepare the mocha cream a few hours in advance and store it in the refrigerator.
What can I use as a substitute for heavy cream?
You can use whipped topping or coconut cream as a substitute, but the texture and flavor may vary.
How do I store the Mocha Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Can I freeze the Mocha Cake?
Yes, you can freeze the cake without the cream for up to 1 month. Add the cream after thawing.
