Here is a classic of traditional pastry, the mocha cake for coffee lovers. And I’m not one of them. But I made this dessert a few months ago for my father’s birthday. I had let him choose the cake, and it didn’t take him long to decide.
I made the recipe by Christophe Felder, a pastry chef I particularly like. He uses a light buttercream, with Italian meringue. And for the decoration, I took inspiration from the dessert made by Amela from the blog Les gourmandises de Amela.
I admit I’m not particularly fond of buttercreams and I’m not quite sure why, but I get the impression that the cream, after resting for a while, “sweats” a little (because of the butter?). I had already observed the same result when I made Pierre Hermé’s Ispahan macaron. So I advise you to use a very good-quality butter. This dessert nevertheless won everyone over and my father was thrilled! 🙂
Ingredients & method
5 components · Full recipe
Sponge
Ingredients
- 120 g (4.2 oz) plain flour
- 30 g (1.1 oz) cornflour (Maïzena)
- 5 eggs
- 150 g (5.3 oz) caster sugar
- ½ sachet baking powder
Method
1
Preheat the oven to 180°C / 350°F.
2
Sift together the flour, cornflour and baking powder.
3
Using a stand mixer, whisk the egg whites with two-thirds of the caster sugar until they reach the consistency of a meringue.
4
Meanwhile, whisk the egg yolks with the remaining third of the sugar until pale and creamy.
5
Gently fold the egg whites into the yolk mixture. Mix carefully with a spatula, then add the sifted dry ingredients.
6
Grease a 20 cm (7.9 in) entremet ring and line the inside with a strip of baking paper (it will stick easily as the ring is greased).
7
Pour the batter into the ring and bake for 20–25 minutes.
8
Leave the sponge to cool on a wire rack.
Italian Meringue
Ingredients
- 20 g (0.7 oz) water
- 50 g (1.8 oz) sugar
- 35 g (1.2 oz) egg whites
- 13 g (0.5 oz) caster sugar
Method
1
See the recipe.
Buttercream
Ingredients
- 3 egg yolks
- 120 g (4.2 oz) sugar
- 50 g (1.8 oz) water
- 180 g (6.3 oz) softened butter
- 1 tablespoon instant coffee dissolved in ½ espresso
Method
1
Make the Italian meringue: place the sugar and water in a saucepan and bring to the boil, cooking until the temperature reaches 118°C / 244°F. When the syrup reaches 110°C / 225°F, start whisking the egg whites to stiff peaks. Once the temperature reaches 118°C / 244°F, reduce the mixer speed and pour the syrup over the whisked whites in a thin stream. Increase the speed again to cool the meringue (about 10 minutes). Set aside in a bowl covered with cling film.
2
Place the egg yolks in a stand mixer bowl and whisk. In a saucepan, cook the caster sugar and water to 118°C / 244°F, then pour this syrup over the lightly whisked yolks. Beat at full speed — the mixture will turn pale and fall in a ribbon when lifted. Transfer to a separate bowl.
3
Beat the softened butter with an electric mixer until you have a creamy texture.
4
Add the egg yolk mixture to the whipped butter. Mix on low speed for a light texture, then fold in the cold Italian meringue. Continue mixing gently with the mixer.
5
Pour the coffee (or extract) into the light buttercream and finish mixing on low speed for 1 minute. The cream should be smooth and homogeneous. Keep at room temperature covered with cling film until ready to use.
Syrup
Ingredients
- 120 g (4.2 oz) water
- 70 g (2.5 oz) sugar
- 10 g (0.4 oz) dark rum
Method
1
Bring the water and sugar to the boil. Remove from the heat and leave to cool.
2
Add the rum and set aside.
Assembly
Ingredients
- 100 g (3.5 oz) toasted flaked almonds
- a few coffee beans
Method
1
Slice the cooled sponge in half horizontally using a serrated knife. Generously soak each half with the rum syrup.
2
Spread the coffee buttercream over the first sponge layer and smooth with a metal spatula. Cover with the second sponge layer.
3
Cover the entire cake (top and sides) with a first layer of coffee buttercream and smooth with a spatula. Refrigerate for 30 minutes. Apply another thin layer of buttercream and smooth again.
4
Press the toasted flaked almonds around the sides of the cake.
5
Decorate as you like. I piped rosettes using a star nozzle and placed a few coffee beans on top.
6
Refrigerate for at least 12 hours before serving.
Gallery
