Mocha Cake could be that dessert recipe you are searching for to enjoy during your coffee hour. This is a cake that deserves to be served as a dessert for coffee lovers, or even as a snack. So in keeping with our theme for this week ( Coffee Week) we have for you a decadent Mocha cake with mocha frosting and filling. This mocha cake recipe is a simple one, for its has just three layers with a mocha cream filling.
Creating Your own Mocha Cake
The Mocha cake is filling and is very easy to master, as long as you follow the instructions. So it’s not as hard as you think even though there are a lot of pictures… You know me I just love to take out pictures. Once you have mastered this cake you may want to try it with a chocolate filling as well. I can just imagine it already…. a chocolate filled mocha cake with all the sprinkles and a cherry on top lol!
Anyhow, we went all out and added chocolate shavings on the top of the mocha cake and decorated the base with some raisin covered chocolate balls – What we call Choo Choos in Trinidad Tobago.
That is what I had in the kitchen at the moment; a little pack of Choo Choos, It was fitting for the occasion and also just me being innovative at 3 am in the morning. 🙂
So without much ado, I give you mocha cake with mocha cream frosting and filling… Enjoy.
Oh and don’t forget, if you really love coffee you can have the mocha cake with a glass of Mokatika coffee liqueur like in the picture…but be careful it packs a punch.
Mocha Cake Recipe
On with the recipe….
For Mocha Cake:
6 eggs, separated
1 cup granulated sugar
2 tbsp. lemon juice
1 tsp. grated lemon rind
1 tsp. instant coffee
2 tbsp. hot water
1/2 c. pastry flour (or 1/2 cup – 1 tbsp. flour + 1 tbsp. cornstarch, sifted)
2 tsp. baking powder
1 tsp. salt
Sift together the flour, baking powder, and salt.
Dissolve the coffee in the hot water.
Separate the egg yolks from the egg whites. Whip the egg yolks…
Add the lemon juice, lemon rind and sugar.
Beat until smooth.
Add the coffee to the egg yolks.
Then fold in the sifted flour to the beaten coffee-egg yolks.
Beat the egg whites until soft peaks form.
Fold the egg whites into batter. Do not over mix.
Pour into 2-9″ wax paper lined greased and floured round cake pans.
Bake in a preheated 350 degree Fahrenheit or 180 degrees Celsius oven for 20 minutes.
(For thinner layers of cake like the one we did, you can place in
3-9″ wax paper lined greased and floured round cake pans.
However you will have to bake the cake for 15 minutes.
If you want more layers in your cake it would be best to double the recipe.)
When cake is done baking, transfer to a cooling rack
and cool 10 minutes before removing from pans; cool completely.
You will need: three eggs, 1/2 cup sugar, and 1/4 cup coffee liqueur. (We used Angostura’s Mokatika coffee liqueur).
and 1/4 cup very strong black coffee. Place the sugar, coffee and liqueur in a small sauce pan…
into a thick syrup.
Separate the egg whites and egg yolks.
Whip the egg yolks.
Then whip in the syrup slowly.
Cream the butter until light an fluffy and then fold into the egg-coffee mixture.
Mixture is ready for frosting and filling the cake.
Cut out the edges of the cakes, but maintain its circular form.
You could use a small plate or a large cookie cutter.
Note: The best way I found was to cut tangential lines around.
Place the mocha cream filling onto the first layer.
Cover with the second layer of cake. Fill then cover with the last layer.
You can also frost the cake with the remainder of the mocha cream filling.
Decorate the cake.
So, one more day to go for coffee week, see you soon.
Ah Gone! 🙂