FOOD

Mocha Cake

We're livin' la vida mocha with this decadent cake.

FOOD

Mocha Cake

We're livin' la vida mocha with this decadent cake.

Ingredients

Sponge cake

  • 4 eggs
  • 1/2 cup sugar
  • 1 cup flour, sifted

Buttercream

  • 4 egg whites
  • 1 cup sugar
  • 1 cup butter, softened
  • 2 to 3 teaspoons coffee extract

Assembly

  • 2 cups almond slivers
  • Coffee beans

Steps

Sponge cake

  1. Preheat oven to 350 degrees. Butter and flour a springform pan.
  2. Over a double boiler, beat the eggs and sugar until they reach 120 degrees, then remove from heat and beat with a hand mixer until mixture has doubled in size and become white.
  3. Add the flour and stir using a rubber spatula.
  4. Pour mixture into prepared pan and bake for 30 minutes. Allow to cool completely.

Buttercream

  1. Over a double boiler, beat the egg whites and sugar until they reach 130 degrees, then remove from heat and beat with a hand mixer until a meringue forms.
  2. Gradually mix in the softened butter and the coffee extract.

Assembly

  1. Cut the sponge cake in half, then cut the top half in half again.
  2. Lay the bottom half on a serving plate and cover with buttercream.
  3. Add another cake layer and another buttercream layer.
  4. Top with final cake layer and coat the entire outside with buttercream.
  5. Sprinkle with slivered almonds, and use remaining buttercream to pipe a pattern on the cake.
  6. Garnish with coffee beans, slice and serve.