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  • The Mocha Cake

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    Mariia
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    This document provides a recipe for a mocha cake. It consists of three genoise sponge layers soaked in coffee syrup and filled with a coffee buttercream. The genoise sponge is made from eggs, sugar, flour and butter. The coffee buttercream is made by whipping eggs and sugar into a fluffy cream, then adding butter and coffee extract. The layers are assembled with the buttercream and syrup, wrapped in acetate, and refrigerated. Finally, the cake is decorated with roasted almonds and piped buttercream.

    Original Description:

    KICA Kiev International Culinary Academy Recipe

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    This document provides a recipe for a mocha cake. It consists of three genoise sponge layers soaked in coffee syrup and filled with a coffee buttercream. The genoise sponge is made from eggs, sugar, flour and butter. The coffee buttercream is made by whipping eggs and sugar into a fluffy cream, then adding butter and coffee extract. The layers are assembled with the buttercream and syrup, wrapped in acetate, and refrigerated. Finally, the cake is decorated with roasted almonds and piped buttercream.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    1K views5 pages

    The Mocha Cake

    Uploaded by

    Mariia
    This document provides a recipe for a mocha cake. It consists of three genoise sponge layers soaked in coffee syrup and filled with a coffee buttercream. The genoise sponge is made from eggs, sugar, flour and butter. The coffee buttercream is made by whipping eggs and sugar into a fluffy cream, then adding butter and coffee extract. The layers are assembled with the buttercream and syrup, wrapped in acetate, and refrigerated. Finally, the cake is decorated with roasted almonds and piped buttercream.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 5

    MOCHA CAKE

    for 1 cake d=16 cm and h=6 cm


    Mocha Cake
    for 1 cake d=16 cm and h=6 cm

    GENOISE SPONGE

    Ingredients Total weight: ~ 529 g 100%

    • Whole eggs 230 g 44%


    • Sugar 123 g 23%
    • Inverted sugar/honey 15 g 3%
    • Sea salt 1.5 g <1%
    • Flour 9–10.5% protein 113 g 21%
    • Potato starch 26 g 5%
    • Butter 82% 20 g 4%

    1. Preheat the oven to 180 °С / 356 °F. Prepare a baking tray with a
    silicone mat and a baking frame 35x35 cm.

    2. Warm the eggs, sugar, inverted sugar and salt to 40 °С / 104 °F.
    Then whip until an airy and stable foam.

    3. Gradually add the flour sifted with starch and mix gently with a
    silicone spatula.

    4. Finally, add butter, melted to 45–50 °C / 113–122 °F, and stir.

    5. Spread the batter over a silicone mat and bake it at a temperature


    of 180 °C / 356 °F for 8–10 minutes. The finished sponge should be
    golden-brown and spring when pressed.

    6. Cool the sponge to room temperature and then cut out three
    15 cm discs using the cake ring. Trim the top crust off each cake
    with a serrated knife.

    COFFEE SYRUP

    Ingredients Total weight: ~ 250 g 100%

    • Brewed espresso coffee 200 g 80%


    • Sugar 50 g 20%

    1. Add sugar to the espresso and bring it to a boil in a saucepan.

    2. Cool the syrup down to room temperature.

    2
    Mocha Cake
    for 1 cake d=16 cm and h=6 cm

    COFFEE BUTTERCREAM

    Ingredients Total weight: ~ 610 g 100%

    • Whole eggs 120 g 18%


    • Water 60 g 9%
    • Sugar 180 g 26%
    • Butter 82% 320 g 47%
    • Coffee extract 5g <1%

    1. Whip the eggs in the bowl of a stand mixer with the whisk
    attachment until fluffy.

    2. Mix sugar and water in a saucepan and cook the syrup by bringing
    it to 118 °C / 244 °F. Pour the syrup into the whipped eggs in a
    thin stream. Continue whipping until the mixture has cooled to a
    temperature of 25 °C / 77 °F.

    3. Then gradually add butter at room temperature (16–20 °C /


    61–68 °F). Whip the cream until a fluffy, smooth and stable texture is
    obtained.

    4. Add coffee extract and whip again. Use right away.

    TIP
    • If the cream is too runny, refrigerate it for a few minutes and
    then whip again.

    ASSEMBLY

    Ingredients

    • Genoise sponge discs


    • Coffee buttercream
    • Coffee syrup

    1. Using a piping bag without a tip, pipe some of the buttercream


    onto a 15 cm diameter cake base and place the first sponge on top.
    Soak the sponge twice with the coffee syrup using a pastry brush.

    2. Prepare a cake ring (16 cm in diameter and 6 cm in height) and line


    it with an acetate strip. Place the ring around the first sponge on the
    cake base.

    3. Fill the space between the sponge and the ring with the
    buttercream. Then apply 130 g of cream to the sponge.

    3
    Mocha Cake
    for 1 cake d=16 cm and h=6 cm

    ASSEMBLY

    4. Cover it with the second sponge layer and press lightly so that the
    cream protrudes from the sides of the sponge.

    5. Soak the second layer and apply 130 g of buttercream to it. Cover it
    with the third sponge and press lightly so that the cream protrudes
    from the sides of the sponge.

    6. Soak the third sponge and cover it with a thin layer of cream.
    Smooth the cream with an offset spatula.

    7. Place the cake in the refrigerator for at least 1 hour. Then apply
    another layer of buttercream, smooth it out and make a geometric
    herringbone pattern with a serrated knife.

    8. Place the cake back in the refrigerator to stabilize.

    UNMOLDING AND DECORATING THE MOCHA CAKE

    Ingredients

    • Chopped almonds 200 g


    • Coffee extract 5g
    • Coffee buttercream ~200 g
    • Assembled stabilized cake

    1. Roast the chopped almonds in the oven at 140 °C / 284 °F for


    30 minutes. Cool them down to room temperature.

    2. Remove the cake ring and acetate strip from the cake by placing it
    on a measuring cup.

    3. Decorate the sides of the cake with roasted almonds.

    4. Add 5 g of coffee extract to the remaining buttercream and stir it


    with a whisk until smooth.

    5. Using a piping bag fitted with an 8-mm French star tip, pipe a
    pattern along the edge of the cake.

    4
    www.kica-academy.com +380 (068) 863 15 86 [email protected]

    Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshayeva

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