Mocha Cake

This cake is made from a chocolate sponge and is filled with a coffee chantilly cream.

Mocha Cake Recipe:

-makes one 6-inch cake-

30 min prep time

30 min cook time

30 min decoration

1 hr + chill time

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Cake batter:

• Cake flour... 50g

• Cocoa... 10g

• Eggs... 115g

• Sugar...70g

• Milk... 25g

• Unsalted butter... 20g

Syrup:

• Sugar... 15g

• water: 45g

• 1 tspn coffee powder

Cream:

• 300g cream

• 30g sugar

• 3 tspn instant coffee powder

Decoration:

• 25g semisweet chocolate

• 20g or more heavy cream

• Cacao nibs

• Thyme

1. Over a steaming water bath, beat the eggs, sugar, and honey until it reaches 38-40 C.

2. Beat with an electric whisk off heat, 5-8 min, until very thick ribbons flow off the whisk. The mixture should've doubled in size and lightened in color.

3. Sift in flour and cocoa. Fold. Add milk mixture. Fold.

4. Pour into a lined, 6 inch cake pan.

5. Bake at 320F/160C for 25-30 min.

6. Let cool upside down on a wire rack. Wrap if not using immediately.

7. Cut the cake laterally in 3 even layers(I just use a ruler and good serrated knife).

8. Melt the ingredients for the syrup in the microwave until dissolved.

9. Brush cake with syrup and start building: add cream, then add a layer of cake, add syrup, then more cream, and so on--spreading out cream evenly with an offset spatula every layer.

10. Add rest of the cream on top of the cake. Use a big offset spatula to spread. Chill.

11. Pipe more cream and decorate!(for the ganache, just melt the choc and heavy cream until smooth, and add more heavy cream to become more pourable).

12. Enjoy!