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Mocha cake

Classic recipe with sponge cake and buttercream

by Ada Parisi
5 min read

Mocha cake in its classic recipe: i.e. prepared with the Spain loaf and a whipped cream with butter and espresso. The mocha cake is a simple dessert to prepare and is also perfect for breakfast or as a snack with coffee or tea. To make the cake more scenic, you can cover it entirely with the cream and decorate with coffee beans, panna montata, Dark chocolate waffles. My proposal, served this simple way, instead, it is more suitable for breakfast or snack. Remember to store this dessert in a cool place but at room temperature, otherwise, the butter will harden and lose its creamy effect.

This is the classic version of mocha cake, but if you want to try a more delicious one without buttercream, That I personally don't love, Then you can try the COFFEE MOCHA CAKE’ AND CHOCOLATE.

Or, If you love coffee desserts, the delicious COFFEE BAVAROIS WITHOUT EGGS, that I adore or the COFFEE TART WITH CHOCOLATE MOUSSE, A little more challenging to prepare. Or, the COFFEE MASCARPONE CREAM WITH HAZELNUTS AND CHOCOLATE or the wonderful SEMIFREDDO WITH COFFEE, as good as the bar one. And don't forget the TIRAMISU’ MOCHA AND CREAM. And now I wish you good day!

TORTA MOKA

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Ingredients for filling in a layer cake of about 24 cm in diameter:

a pan of Spain from 24 cm (for the recipe Click quthe)

100 grams of Superfine sugar or icing

100 grams butter very soft

a whole egg

half a cup of very strong coffee

Procedure

In a bowl, work the butter with a wooden spoon until creamy. Add sugar and continue to whisk and work until the mixture becomes foamy. Add the whole egg by continuing to work with the wooden spoon and finally, a teaspoon at a time, the coffee. Leave to rest for a few minutes in the refrigerator.

Meanwhile, cut the sponge cake, taking care to leave the lower part a little higher than the upper one, and wet both parts abundantly with a syrup obtained by mixing two parts of liqueur (white rum, Maraschino, witch, Sambuca: Depending on your favorite flavor) with one part water and two teaspoons of sugar.

Fill the cake with mocha cream and decorate with icing sugar. Doubling the doses of the cream you can stuff a second layer of cake or entirely cover the cake. In this case, choose to decorate it with coffee beans and, Maybe, some tuft of whipped cream.

Note

MATCHING: with this tortin, that is a challenging cake, especially in its enhanced version, We recommend pairing it with a red passito wine such as Recioto della Valpolicella, able to keep up with the intensity of the flavors that come to us from the butter and coffee cream and also from the chocolate, always difficult to combine with wine.

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2 comments

Mrs Deer January 27, 2013 - 20:11

Oh, how did you make this sugar decoration? Beautiful effect!

Reply
fratelli_ai_fornelli January 27, 2013 - 23:18

Yes, with sugar powder.. if you have no time to make a glace is a quite good solution. Thank you

Reply

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