Mocha Cream Cake
Servings: 12
Equipment
- Cake Pan 24 or 26 cm / 9½ to 10 inch (https://amzn.to/3ksZD0b)
- adjustable Cake Ring (https://amzn.to/3yi6MVX)
Ingredients
- 6 Eggs room temperature
- 300 g Sugar
- 1 pinch Salt
- 430 g Flour
- 3 tsp Baking Powder
- 20 g Cocoa
- 250 ml Milk
- 200 ml Oil neutrual taste
- 180 ml Espresse, cooled maybe decaf
French Buttercream
- 6 Eggs room temperature
- 200 g Sugar
- 1 pinch Salt
- 500 g Butter soft
- 2 tbsp Instant Espresso Powder
- 2 tsp Cocoa
Cream Filling and Cover
- 400 g Whipping Cream
- 2 sachets Stabilizer
- 50 g sugar optional, to make it sweeter
- 1 Dark Chocolate chopped
- 3 tsp Instant Espresso Powder
Additionally Needed
- some Espresso, cooled to soak cake base
- some Irish Cream optional, for cake base
Chocolate Granache & Decoration
- 200 g chocolate
- 300 g Cream to melt chocolate for grenache
- 200 g Whipping Cream for decoration
- 12 Mocha Chocolate Beans for decoration, optional
- some Whipping Cream if needed additional to cover the cake
Instructions
Making the Base Cake
- Preheat the oven to 180°C / 350°F.
- Whisk the eggs with the pinch of Salt and the Sugar until really foamy - about 10 minutes.
- Slowly add the Oil, Milk, and Espresso while mixing.
- In a different bowl, mix the flour, baking powder, and cocoa and put it through a sieve.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Grease a baking pan (size above) and fill the batter in.
- Bake for about 60 minutes - if necessary, cover the cake with aluminum if it gets to dark at the end.
- Let the cake cool completely and cut twice so you have three cake layers.
Make the French Buttercream
- Over hot water, whisk the eggs with the salt and sugar and keep whisking for 10 minutes.
- Pour the mix into a high bowl and whisk with an electric mixer until nice and foamy.
- In a different bowl, whisk the butter until fluffy and then slowly add the egg-mix, the espresso, and the cocoa powder.
- Fill into a piping bag with a wide, round opening or tip.
The Cream
- Whisk the Cream while adding the stabilizer. Optional, add a little sugar.
- Whisk in the espresso powder at the end.
- Chop the chocolate and fold it into the cream.
- Fill into a piping bag with a wide opening, round or tip.
Assembling the Cake
- On a plate or pan that is a little larger than your cake, put some espresso and optional some Irish Cream. The bottom should be just covered, don't use too much.
- Put the first cake layer in that pan to soak the liquid.
- With the dry side down and the soaked side up, place the layer onto a cake plate.
- Put a thick rim of French Buttercream around the rim, then use the whipping cream for another round inside and again the Buttercream until the layer is covered with Filling.
- Use the second layer and soak as described before, put it on top of the first layer and repeat the previous step.
- Put the third layer on top and cover the cake with the remaining cream.
- Put into the fridge and let set.
Decorate
- Whip some more cream and fill into a piping bag with a star tip.
- Use additional cream or use leftover from the filling and mix the buttercream with the whipped cream, then cover the cake with it. Chill it in the fridge.
- Heat the 300 g / 1¼ cups cream and pour it over the chocolate. Stir until the chocolate and cream have combined.
- Pour the chocolate grenache over the cake and let it drip on the sides.
- Set 12 swirls of whipped cream on top of the cake and add a chocolate mocha bean on top.
- Cool in the fridge, serve cooled.