Quick custard “Mocha. Mocha coffee cake How to make Mocha chocolate cake

Step 1: Prepare the base of the cake.

Break the eggs into a bowl, stir a little with a whisk and put them to warm up in a water bath. Most recipes say that eggs with sugar need to be heated to 40-45 degrees, as if every house has a special thermometer. Do you know how to determine the temperature by eye? Me not. It is enough for the egg-sugar mixture to become warm, no matter what temperature it will be at the same time. Eggs with sugar will heat up very quickly, so be careful, to check, drop a little on the back of your hand - you feel warm, remove the bowl from the water bath. If the mixture is overheated, the eggs will curl up and you will have to start all over again.
Beat eggs and sugar until thick, light and fluffy. If the mixer broke down the day before, it is better not to associate with this process. To whisk the mass by hand to such a state, you will have to work with a whisk for at least 40 minutes without a break. If you are ready for such a feat - good luck!


Melt the butter until thick sour cream. Stir it very gently into the egg and sugar mixture. Stir in flour next.


Then salt, cocoa, coffee, baking powder. To prevent the dough from settling, do not pour dry ingredients into it, but sift through a sieve.


Stir the dough gently with a spatula until smooth.


Transfer the dough to a mold, flatten and bake in an oven preheated to 200 degrees... Cover the bottom of the form with parchment, so that later it will be easier to get the finished base. While the dough is baking, do not look into the oven often and do not slam the door - the dough will work worse. The base of the cake will be baked in 20-30 minutes, depending on the diameter of the mold and the thickness of the dough. Check the readiness with a toothpick: pierce the cake in the center, if it comes out dry - it's ready, you can remove it from the oven.


Leave the base to cool in the mold until it has completely cooled, it is better not to touch it.
When the baked base is completely cool, remove it from the mold and cut it across into two or three cakes.

Step 2: Making the impregnation syrup.

Put a pot of water on a low heat, add sugar and heat until it is completely dissolved, and then until it boils. Boil the syrup for about 5 minutes, then add coffee (which must be pre-brewed or prepared from instant coffee), stir, boil for a couple of minutes and turn off the heat. Add liquor, stir and leave to cool. What liquor? Best suited "Amaretto", "Baileys" or "Old Tallinn". To soak the cake, the syrup must be completely cooled.

Step 3: Making the cake cream.

Whisk in chilled cream (fresh from the fridge), adding a little caster sugar, then coffee and cocoa. Continue whisking until you have a thick, fluffy mass. Add the liquor at the very end and stir.

Step 4: Putting the cake together.

Place the bottom crust on, pour the syrup over it and let it soak for a couple of minutes. Then brush the cake with cream and add the next cake. Just like the bottom cake, saturate it with syrup. If you have three layers, repeat the whole process with the third cake, if only two, then put half of the remaining cream on top, the rest will go to the sides, and smooth it out. Spread the cream over the sides of the cake. Further, if desired: the cake can be decorated with nothing, you can sprinkle with grated chocolate or crushed nuts.
Place the cake in the refrigerator to soak for at least 2 hours.

Step 5: Serve the cake.

What can you serve with a cake with a pronounced coffee-chocolate flavor? Of course, for black coffee or with cream. It does not go well with tea, but that's how you like it.
Bon Appetit!

The amount of coffee and cocoa in the recipe can be slightly increased or decreased, if desired, for example, if you do not like chocolate cakes too much. Some people don't like the taste of alcohol - you can easily do without liquor, although the taste of the cake will lose a lot from this.

It is better not to cook this cake for children, given the amount of coffee and chocolate, as well as the presence of alcohol.

This cake is a real find for chocolate lovers, as it contains as many as three chocolate bars, one in cakes and two in cream. A slice of this delicious cake is impossible to refuse!
A mind-blowing combination of espresso and dark chocolate combined with a biscuit make this dessert perfect for all coffee lovers. The name Mocha cake was given in honor of the famous drink, which consisted of the best coffee, cream and melted chocolate.

Ingredients

• for cakes:
• flour - 1.5 tbsp.,
• baking powder for dough - 2 tsp,
• eggs - 3 pcs.,
• milk - 0.5 tbsp.,
• instant coffee or cocoa - 4 tbsp. l.,
• butter -3 tbsp. l.,
• fine sugar - 2 tbsp.,
• melted bitter chocolate - 100 g (1 bar),
• sour cream 20% - 0.5 tbsp.,
• vanilla essence - 1 tsp
• for cream:
• melted bitter chocolate - 200 g (2 bars),
• butter - 2 tbsp. l.,
• strong espresso coffee - 2/3 cup,
• vanilla essence - 1 hour l.,
• icing sugar - 2 tbsp.

How to make Mocha chocolate cake

First of all, separate the yolks from the eggs, put the whites in the refrigerator for now, they will beat better when cold. Mix one and a half cups of flour with two teaspoons of baking powder, stir.


Melt one bar of dark chocolate with two tablespoons of milk and put it in a cold place to cool down to a temperature of 30 - 35 degrees.

Egg yolks (3 pcs.) Mix with 1 tsp. vanilla essence. Bring half a glass of milk to a boil, dissolve 4 tbsp. l. instant coffee or instant cocoa. I used cocoa, because there is no instant coffee in the house, we drink exclusively ground coffee in beans. Put the coffee or cocoa to cool in a cold place - on the balcony or in the refrigerator.
Beat softened butter (3 tablespoons) in a mixer with a glass of sugar until creamy. Gradually add the egg yolks to the butter without stopping whisking.


Continue whisking the butter, adding melted and chilled chocolate.


Then start adding flour gradually.

When you add all the flour (1.5 tablespoons), pour the cocoa into the dough.


Then add sour cream (0.5 tbsp.).


In a separate bowl, beat the chilled whites (3 pcs.) With the remaining glass of sugar.


Add the whipped egg whites in portions to the dough, no longer beating it with a mixer, but carefully turning it over with a flat wide spatula.


The dough turned out to be quite viscous and not thick at all.

Pour it into shapes. I didn't find two identical shapes, so I used shapes of different diameters. It is better to take forms that are detachable, the bottom of the forms should be covered with baking paper, and the walls should be greased with butter.


Next, according to the recipe, we will begin to make the cream.


Put the molds in an oven preheated to 180 degrees for 30 minutes, and make the cream yourself. For the cream, melt two chocolate bars with two tbsp. l. milk, chill chocolate to 30 degrees, then mix with two tbsp. l. butter, vanilla essence (1 tsp), two glasses of powdered sugar.


Add 2/3 chilled tbsp. espresso coffee and put the cream in the refrigerator for 3-4 hours.


When the cream cools down, it will look less like a cream than a thick chocolate icing that can soak delicate cakes.


When the cakes are baked, do not remove them from the molds until they have cooled well, the fact is that the cakes are very tender and can break easily.


Carefully remove the cooled cakes from the molds, cut each cake into two cakes with a sharp toothed knife as in the photo.


Saturate the cakes with cream, stack them on top of each other. The cake is so self-sufficient that it doesn't require any decorations. Even if it seems to you that it looks too simple, after trying it, you will forget about it, this cake is so delicious!


On a cut of the cake, it is clearly visible that the cakes are very loose and well saturated with cream.

A cake for you, loyal readers, chefs and cooksby 5 years oldexistence... It’s hard to believe that 5 years have passed! And how can you do without a birthday cake ?!

This Mocha coffee cake is my interpretation of the classic French cake of the same name. For a very long time I wanted to bake it, but somehow it was notreasons and opportunities. Here comesreason came upol! It is ideal for cool, cloudy days. This is one of those hearty, dense cakes for coffee or tea.NS. It tastes very coffeewhich will surely please coffee lovers.

According to the classic version, "Mocha" coffee cake is baked on butter biscuit, it is heavier and more dense than. But sincethe cakes seep generously with coffee with liqueur, it is very logical that the biscuit should be dense in order to absorb more liquid and not rto climb. The cream is used oil. Usually French, on the yolks. I used my favorite, which is also called Swissth. Hemore airy and lighter in tastethan French. If you want to make it even lighter, after making the cream, add 300 ml of whipped 30% cream into it. But they are so tightmcakes, thick cream is suitable.

All in all, everything is very simple in the preparation of the "Mocha" cake. Ingredientsfor biscuits are calculated based on the fact that the cakes are not high. After allout of everyth viewbut only two layers are needed. To bake a full-fledged high sponge cake of the same diameter, you should increase the amount of ingredients by another 1/2, for example, for another cake. Feature of oilcakesthe fact that they hardly grow up, but do not fall off either, and they are less whimsical in drinkingcania. How loose you can make the dough with proteins before you start drinkingcania, determines how high and loose the biscuit will be after bakingcania.

As for the impregnation of the cakes, I impregnatedcakes freshly cookedcoffee "Americano" with the addition of coffee liqueur "Kahlua", which can be replaced with another coffee or even cream liqueur, for example , even cognac or rum. If replaced with strong alcoholic drinks, in the cake, of course, more drunk will be feltnagging note. But this is more likely not a disadvantage. After all, the cake, basically, very adult. If alcohol even in small quantities interferes with you,don't use it, just increase the amount of coffee in the recipe, that's all.

A few tips for decorating:

1) If you make chocolate chips, like mine, do it first over a plate, and only then transfer it to the cake. This will distribute it more evenly. These shavings can be obtained by using a peeler to cut the top layer of the chocolate bar.

2) The same goes for cream jewelry. Squeeze them outpastry syringe, first onto a plate, and then transfer to the cake with a knife. If one of them does not work, you can not lay it out and there will be no need to damage the top coating of the cake.

3) To make the cream smoother rleveled on the surface, after completing the lubricationtossing a cake withon all sides, should be carried over the surface of the cream with a wide hot knife. It's like an iron smooth the surface of the cream.

That's probably all I wanted to write for this coffee cake.

Successful culinary experiments!

1 cake 24 cm dia

For cakes:

• 360 grams of flour
• 400 grams of sugar
• 8 eggs
• 2 tsp baking powder
• 260 ml ghee
• 240 ml water at room temperature
• 2 pinches of salt
• 40 grams of cocoa

For impregnating and transferring cake layers:

• 200 ml not strong coffee
• 100 ml coffee liqueur (can be replaced with cream liqueur or cognac)

For cream and decoration:

• 2 servings
• 4 tsp instant coffee
• 40 ml boiling water
• 100g almond flakes
• Dark chocolate for rubbing

I. For cakes:

For a light crust:

1) Preheat the oven to 160 ᵒС. Grease the walls of a split form 24 cm in diameter with butter, cover the bottom of the form with parchment. Separate the whites of 4 eggs from the yolks.

2) Mix 200 grams of flour with 100 grams of sugar and 1 tsp. baking powder.

3) Beat the yolks with 100 grams of sugar. Continuing to beat, add ghee and water. Then add the mixed flour and sugar in batches, stirring the dough with a spatula.

5) Gently add proteins to the dough.

6) Transfer the dough to the prepared mold and insert into the preheated oven. Bake until a toothpick stuck deep in the center of the crust comes out dry.

7) Take the cake out of the oven, leave to cool for 10 minutes. Then transfer to a cooling rack or a clean plate. Leave to cool completely.

8) In the same way, from the remaining ingredients, with the addition of cocoa to the flour, bake a chocolate cake. Oven at the same temperature and place on a wire shelf to cool.

II. Making coffee butter cream:

1) Cook twice as much as indicated in the recipe.

2) Pour boiling water over instant coffee and stir until completely dissolved.

3) Continuing to beat the cream, add, adding 1 tsp each, instant coffee.

III. Prepare impregnation:

1) Make coffee and add liquor. Mix.

starch cocoa vanillin sugar

I love making different kinds of creams. The only caveat is that they are light and not too greasy. Therefore, sometimes, I reduce the amount of butter in them to a minimum. So with this recipe. It has been tested on more than one cake, pastries, etc., itself is very light with a pleasant coffee taste. You can cook it in two ways: first, as in the step-by-step recipe below, second: you can beat the butter with a mixer or whisk, add dry ingredients and only then gradually combine with the already cooled pudding (custard base). I still like the first option more, tk. in this case, the risk of the oil flaking off is minimal. I recommend it.

What we need:

milk - 750 ml
vanillin - on the tip of a knife
sugar - 150 g (if you like a very sweet cream, then more)
starch - 70 g
butter - 50 g
instant or ground coffee - 2 teaspoons
cocoa - 1 teaspoon

So let's get started!

How to make mocha custard?

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  Pour the pudding into a bowl, immediately add the sliced ​​butter and stir vigorously.

This recipe is rightfully considered an unsurpassed delicacy that will please even the most selective sweet tooth. Being a visiting card of French chefs, Mocha cake has the most delicate taste. The cakes are soaked throughout their entire thickness, acquiring a softer consistency, which gives an interesting effect: the taste of cream and biscuit is difficult to distinguish, they complement each other, merging into a single mass of the most delicate dessert with a tart coffee flavor.

Enjoying its taste is a gift that any housewife can afford, since the recipe is not super complicated, everyone can make this dessert. You just need to put in a little effort. Little secret: the dessert will turn out great if at the very beginning you imagine yourself as the best chef in the whole world, who is responsible for the dessert for the dinner party of the Queen of Great Britain herself. Who said cooking should be boring?

Recipe

To prepare a treat, you will need a certain set of ingredients.

For the cream:

100 ml of milk;
170 grams of butter;
120 grams of dark chocolate with a high content of cocoa powder;
1 can of boiled condensed milk.

For biscuit:

one pinch of salt;
120 grams of wheat flour;
1 bag of vanillin;
1 small spoonful of cinnamon;
3 tablespoons of water;
1 tablespoon of instant coffee;
150 grams of sugar;
5 eggs.
The ingredients are standard and can be purchased at any grocery store. Almost everyone has a part in their home.

Step-by-step recipe for making Mocha cake

Step one.

Cooking chocolate. The bar must be broken into small pieces, put in a metal bowl with milk and heated until the chocolate dissolves. It is important that the milk does not boil. When the consistency comes to a boil, the heat should be greatly reduced. Set aside the chocolate dissolved in milk and cool. Pour it into a clean bowl, then the cooling process will be faster.

Step two.

To prepare the biscuit, we separate the constituent eggs: the yolks separately, the whites separately. Mix coffee with three tablespoons of hot water, stir until dissolved. Mix the yolks with the resulting coffee composition, half the sugar, cinnamon and vanilla. Beat with a mixer at high speed. The total mass in the process of whipping increases several times, the color becomes light gray.

Step three.

Whisk the whites and the remaining half of the sugar separately until a stable consistency is obtained. Add portions to the yolks along with wheat flour. Stir well. It is necessary to add the ingredients exactly in parts, otherwise it is impossible to mix them qualitatively into a single mass - there will be lumps that will ruin the dish.

The finished dough resembles cream in appearance. This is his ideal condition. For baking, we prepare a form: lay a parchment for baking on the bottom, grease it abundantly with sunflower oil, without touching the edges. We spread our creamy dough. Draws stripes on its surface, passing through the center, as when dividing a cake into pieces. This is necessary so that the middle of the biscuit does not rise very high, ruining the correct shape. We bake for 30 minutes at 180 degrees. Preheat the oven in advance. It is important to quickly place the finished composition in the oven so that the dough does not have time to sit down, turning into a sole in its shape.

Step four.

Whisk the condensed milk and butter until the ingredients are completely merged. The milk should be thick. In the process of whipping, in portions, mix chocolate with milk into the composition. It must certainly be cooled so that all ingredients have the same temperature. After adding the last portion, beat for another 5 minutes. The cream is smooth and shiny.

Step five.

Allow the finished biscuit to cool for 5-7 minutes. Then with a knife we ​​separate it from the walls, turn it over, and remove the form into it. Before the last stage of cooking, it must be completely cooled.

Cut the cooled biscuit horizontally into three equal cakes. Lubricate each of them with cream. If more than half an hour has passed between its preparation and application to the cakes, it is necessary to beat it again for 5-7 minutes, this will give it the desired consistency. It will become airy and light.

The amount of cream is sufficient to grease all three cakes and all visible sides of the cake on the surface. Do not feel sorry for him - the thicker the layer of cream inside, the more the cakes will be saturated with it.

Having generously lubricated the layers, proceed to the top and sides.

The treat is ready! It remains only to use the remains of the cream for decoration. You can sprinkle with coconut on top, but it is better to decorate with the remains of the cream so as not to spoil the taste.

In order for the cake to acquire the very exquisite taste of the best French dessert, it must be kept in the refrigerator for at least three hours. During this time, the cream will be absorbed into the cakes, making them soft. Sponge cake is good in itself, because it consists partially of a creamy mass, whipped proteins with sugar. It is better to let the Mocha cake brew for 6-8 hours. You will see how delicious it will become when the ingredients are soaked.

• Sometimes the biscuit is so fluffy that it can be cut into 4 pieces. If you are sure that you will succeed, proceed. The thinner the cakes, the better they will be soaked. This will have a positive effect on the taste of the dessert. It is important not to damage the cakes: do not let them fall apart, do not cut with holes.
• The cream may be too thin. If so, try beating a little longer. If this does not help, just do not pay attention, this happens even with highly professional culinary professionals. Treat the cake with such a cream, which will not affect the taste of the dish. The plus is that the liquid cream is more likely to saturate the biscuit.
• Do not forget to grease the cakes on a platter. Otherwise, you can cook a cake on the table and then puzzle over how to present it to guests.
• Serve cake with hot tea for children, with coffee for adults. This is the best combination, the coffee taste of the dessert goes well with the drink. It is better to leave tea without sugar, and make coffee barely sweet to remove the bitterness.

Enjoying the cooking process is a sign of professionalism and a guarantee of a delicious dessert. The chef's mood always influences the dishes - it is a well-known fact. In the process of cooking, you can get away from problems by fully devoting yourself to your favorite business. Just imagine: before you, this dish was prepared by the best pastry chefs in many countries of the world! Let this fact inspire you. Improve your skills. Good mood and delicious desserts!

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