Recipe:
Source: https://www.vkusnyblog.com/recipe/shokoladnyj-tort-mokka-s-kofejnym-kremom/
Notes on ingredients:
Coffee. I use regular ground coffee here — to my taste it gives the most authentic flavor. If you decide to use instant coffee, use 1 tsp.
Chocolate. White chocolate is used for the cream in this cake. It gives a light flavor that very delicately complements the coffee flavor of the cream. Milk chocolate, in my opinion, would be excessive, but if you want a more chocolatey taste, you can replace the white with milk chocolate.
Cocoa powder. I use alkalized cocoa, but regular cocoa powder will also work. The difference is that it will give a less intense color than alkalized cocoa. Nesquik and similar instant cocoa drinks are not suitable here.
Flour. Regular all-purpose flour (highest grade) with about 10.5 g of protein per 100 g of product. You can replace it with first-grade flour without any other changes to the recipe.
Eggs. Egg size — medium, C-1 or M — about 55 g by weight. For better dough condition use eggs at room temperature.
Butter. In this case it’s better to use butter with 80% fat content or higher.
Milk. Use regular-fat milk — 2–4% — for both the batter and the cream. But if you want a more buttery taste, you can replace half of the milk with heavy cream.
Gelatin. I use sheet gelatin here. You don’t need to measure water for swelling — it absorbs as much as it needs; you simply drain off the rest. If using powdered or granulated gelatin, the ratio to water is 1 to 6 — that is, for 10 g of gelatin you will need 60 g of cold water.
Starch. Cornstarch is used for the cream here. It thickens more gently and does not give any off-flavors.
If you have no other option and plan to substitute corn starch with potato starch, remember that you need half as much potato starch.
Sugar. Regular white sugar works for both the batter and the cream; preferably fine sugar.
Almond flour. You can use ready-made almond flour or grind raw almonds in a coffee grinder. As an alternative, you can use hazelnut flour.
Let's move on to preparation.
Make the sponge cake.
Combine the eggs with the sugar and beat until the mixture lightens and triples in volume. Add the starch during whipping.
Sift the dry ingredients together.
Alternately adding the dry mixture and the milk, gently whisk the batter. Try to expel as little air as possible from the whipped mixture.
Transfer the batter to a pan and put it into an oven preheated to 180°C. Bake for about 30–35 minutes, until a toothpick comes out dry.
Cool the finished sponge in the pan for half an hour, then remove it and cool completely. To make it easier to slice the sponge into layers, after cooling wrap it in plastic wrap and place in the refrigerator for a couple of hours or even overnight.
Cut the sponge into 3 layers.
Make the cream.
Soak the gelatin in water. If you use powdered gelatin — soak it in a 1:6 ratio (1 g gelatin to 6 g water). For sheet gelatin you don’t need to measure anything; it will absorb as much liquid as it needs and you will simply squeeze out the excess.
Combine the milk with the coffee and bring to a boil. Remove from heat and let stand for 10 minutes with the lid on.
Strain through a fine sieve.
Combine the egg yolks with the sugar and starch and beat until pale.
While stirring constantly, pour in the coffee-milk mixture. Return the mixture to the saucepan, place it on the stove and cook until thickened, stirring vigorously with a whisk.
Remove from heat, add the bloomed gelatin and stir until dissolved. Add the finely chopped chocolate and mix again.
Transfer the cream to a bowl, cover with plastic wrap directly on the surface and cool completely.
Beat the cooled cream with a mixer until smooth. Gradually add the cubed soft butter and beat again until smooth.
Set aside slightly less than a quarter of the cream for the top and sides of the cake.
For the syrup combine the water with the coffee and sugar in a saucepan. Bring to a boil, remove from heat and cover with a lid. Leave for 15–20 minutes. Then strain through a fine sieve.
Assemble the cake. It is most convenient to do this in a removable cake ring.
Place the first layer on the bottom and soak it well with the syrup (I do this with a pastry brush).
Spread half of the cream and level it.
Place the second layer, soak again, and add the remaining cream. Cover with the third layer and soak.
Wrap the assembly in plastic wrap and refrigerate overnight or at least 5–6 hours to stabilize.
The next day remove the cake from the refrigerator and remove the ring. Finish the sides and top with the reserved cream. Dust the top with cocoa through a sieve.
Slice the cake into portions and serve.
Enjoy!
This recipe for the Mokka chocolate cake with coffee cream was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.
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