Save the recipe and you will thank me, I'm sure: mocha chocolate cake and coffee, cremosissima and simple to prepare, beginner to test. Perfect for the holiday menu. I designed this cake because my mother loves the cakes in the cafe but I detest the buttercream and I decided to make a mocha coffee cake in my own way.
The basis is a simple sponge cake with cocoa, with a wet coffee (quite bitter, in order not to be cloying), while the cream is without cooking. Only mascarpone, cream, powdered sugar and coffee extremely restricted. To make the coffee taste even more intense, I prepared a short coffee gel with which to decorate the cake in an elegant way and fast. This in fact is a sweet “naked cake” (naked cake), ie a cake not completely covered on the outside, but simply spatula quickly with the same cream filling. A tasty alternative to delicious COFFEE BAVARESE’ WITHOUT EGGS, I worship or TART WITH COFFEE’ WITH CHOCOLATE MOUSSE, some’ more challenging to prepare.
The result is a moist cake, super creamy, intense flavor of coffee and so easy to do that will surely become one of your favorite cakes. Obviously, ve the present with a second end: to consigliarvela as sweet for holiday menu (you have already looked at my CHRISTMAS RECIPES to find an inspiration?), because there is nothing better than to conclude an important dinner with a dessert made with your own hands. Have a nice day!
MOCHA CHOCOLATE CAKE AND COFFEE ' (easy recipe)Print This
- DOSES FOR PIE DA 20-22 CENTIMETERS:
- FOR SPONGE CAKE
- 80 grams of flour 00
- 30 grams of unsweetened cocoa powder
- 90 grams of sugar
- a pinch of fine salt
- 4 whole eggs
- FOR BATHING
- 150 milliliters of espresso
- 25 grams of caster sugar
- CREAM FOR COFFEE '
- 500 grams of mascarpone
- 2 cups of espresso ristretto
- 250 milliliters of fresh cream to assemble
- 150 grams powdered sugar
- 60 grams of dark chocolate, finely chopped
- GEL FOR COFFEE '
- 60 milliilitri coffee
- 5 grams cornstarch
The preparation of mocha chocolate and coffee cake begins with the sponge cake with cocoa. Whip in a planetary or in a large bowl the eggs, sugar and pinch of salt: you have to get a swollen compound, fluffy, whitish. It will take about 15 minutes. Is’ important that this compound is properly mounted, because this depends on the success of the sponge, so do not rush. Once the mixture is well mounted, add the flour and bitter cocoa powder sifted together, incorporating to the mixture of eggs with a spatula, with delicate movements, so as not to disassemble the whipped mass.
Preheat the oven to 170 degrees static. At this point you can decide whether to make the cake in one round cake pan and then cut into three or, like I do, if spread to about a centimeter in thickness in two baking trays and then crop the disks needed for the cake directly. If you make the cake in the pan cooking will last about 25 minutes, if you will make it in the pan, 8-10 minutes at most. In all cases it is toothpick test: tucked in the middle of the cake, should come out dry.
While the cake bakes chocolate, prepared all the coffee required for the sweet. For the syrup, put 150 milliliters of coffee and 25 grams of sugar in a saucepan and bring to a boil. Boil for 5 minutes and pour the syrup into a bowl, so it gets cold.
For the coffee gel, dissolve 5 grams of cornstarch in 60 milliliters of coffee, then bring to a boil: you will see that the coffee will become velvety and then slightly creamy. Pour into a bowl and allow to cool completely. Remember, cooling down, the liquid further thicken.
For the cream of mocha coffee cake, work the mascarpone with the sugar until creamy, then add the strong coffee and work to mix coffee with mascarpone cream. Whip the cream and add it to the mascarpone until you get a smooth and homogeneous cream. Keep the cream in the refrigerator.
After cutting the cake, or cut out the disks needed for the cake composition, we begin the composition of the cake. I put the disks inside a steel rim for sweets covered with acetate film. Wet well the first disc of sponge cake, cover with one third of the mascarpone cream and coffee, deploy on the surface of the cream half the chopped dark chocolate. Cover with the second disk of bread of Spain, wet the disc profusely and even deploy a third of the cream. Cover with the third disc and wet even that. Put the cake in the refrigerator for at least six hours or overnight. Store the remaining cream in the refrigerator.
After the cooling time of mocha cake, cover the surface of the cake with coffee cream remained and even coat the sides of the cake, using a spatula. Do not worry if the sides are not covered evenly. Using the back of a spoon, create depressions in the cream that covers the surface of the cake them and deploy a little’ coffee gel. Refrigerate until ready to serve. Bon appétit!
If you do not want to make the coffee gel, you can simply sprinkle the mocha cake with chopped dark chocolate or tufts of mascarpone cream and coffee and decorate with coffee beans.