This delicious mocha cake is perfect for celebrations. With its smooth coffee cream and fluffy base, it is ideal for coffee lovers and family fun.
Ingredients (for 10-12 people):
- For the cake:
- 6 eggs
- 200 g sugar
- 200 g flour
- 1 teaspoon baking powder
- For the mocha cream:
- 400 g butter at room temperature
- 300 g icing sugar
- 2 tablespoons of soluble coffee dissolved in a tablespoon of hot water
- 1 tablespoon of milk
- To decorate:
- Chocolate shavings or flaked almonds
- Melted chocolate to make decorative lines
Elaboration:
- Preparation of the sponge cake:
- Preheat the oven to 180°C. Grease and flour a 20 cm diameter baking tin.
- In a large bowl, beat the eggs with the sugar until doubled in size and the mixture is fluffy and whitish.
- Add the sifted flour and baking powder, and mix with a stirring motion so that the mixture doesn't run down.
- Pour the batter into the tin and bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool before unmoulding.
- Preparation of the mocha cream:
- Beat the butter with the icing sugar until smooth and creamy.
- Add the dissolved coffee and milk and continue beating until well blended.
- Put this cream into a piping bag with a curly nozzle and keep in the refrigerator.
- Assembling the cake:
- When completely cool, cut the cake into two or three layers (depending on the thickness).
- Fill each layer with a good amount of mocha cream and place one layer of sponge cake on top of the other.
- Cover the whole cake with a thin layer of mocha cream and, using a piping bag, decorate the top with rosettes of cream.
- Add chocolate shavings or flaked almonds to taste and decorate with lines of melted chocolate.
Calories and nutritional data (per approximate serving):
- Calories: 320 kcal
- Protein: 5 g
- Fat: 22 g
- Carbohydrates: 25 g
- Fibre: 1 g
Suggested presentation:
- Place the cake on a large plate and decorate with some candles if it is for a celebration. Accompany it with some small plates and a fork for each guest.
Additional advice:
- If you want a stronger flavour, add an extra teaspoon of instant coffee.
- It is important that the butter is at room temperature to achieve a smooth, lump-free cream.
- You can freeze the sponge cake before cutting it, this way it will be easier to divide it into layers.
Processing time:
- 90 minutes (including cooling of the sponge cake)
Dare to prepare this mocha cake for your next celebration and enjoy its classic and delicious taste. Let us know in the comments how it turned out for you!
What did you think of this recipe?
¡Share it!:
