Mocha Cake with Cooked Cream

Indulge in the rich, aromatic flavors of mocha with this delightful Mocha Cake with Cooked Cream. This cake is perfect for coffee lovers, combining the bittersweet essence of mocha with a luscious, creamy filling. The light and airy sponge layers are complemented by a velvety cream made with melted chocolate and a hint of coffee, making it an irresistible treat for any occasion. Whether you’re serving it as the centerpiece for a celebration or enjoying it with a cup of your favorite brew, this cake is sure to impress. Prepare it a day in advance to allow the flavors to meld perfectly and to make your baking experience stress-free.

Ingredients

For the Sponge Cake:

• 4 large eggs
• 2 tablespoons hot water
• 150 g sugar
• 1 packet vanilla sugar
• 100 g flour
• 100 g cornstarch
• 1 teaspoon baking powder

For the Filling:

• 800 ml heavy cream
• 110 g mocha or dark chocolate
• 2 tablespoons instant coffee powder
• 4 packets cream stabilizer (Sahnesteif)
• 4 packets vanilla sugar
• Chocolate decorations (e.g., mocha beans)

Preparation

1. Prepare the Cream (Day Before):
   • Pour the heavy cream into a saucepan and heat slowly while stirring until it reaches a boil.
   • Break the chocolate into pieces and melt it in the hot cream.
   • Stir in the instant coffee powder until fully dissolved.
   • Let the mixture cool, then refrigerate overnight.
2. Bake the Sponge Cake (Day Before):
   • Preheat the oven to 175°C (347°F) top and bottom heat.
   • Beat the eggs with hot water, sugar, and vanilla sugar until the mixture is pale and fluffy.
   • Gradually fold in the flour mixed with cornstarch and baking powder.
   • Line the bottom of a 28 cm (11-inch) springform pan with parchment paper.
   • Pour the batter into the pan and bake for 25-30 minutes.
   • Allow the cake to cool in the pan overnight.
3. Assemble the Cake:
   • Remove the sponge cake from the pan by running a dull knife around the edge, then invert the cake and remove the parchment paper.
   • Slice the cake horizontally into three equal layers.
   • Whip the chilled chocolate cream with cream stabilizer and vanilla sugar until stiff.
   • Use 3/4 of the cream to fill and coat the cake layers.
   • Place the remaining cream into a piping bag and pipe decorative swirls on top of the cake.
   • Decorate with chocolate motifs, such as mocha beans.
   • Chill the cake for about 2 hours before serving.

Tips:

• For added flavor, you can spread a thin layer of cherry jam on the bottom layer of the sponge cake.
• To enhance the coffee taste, consider increasing the amount of instant coffee powder in the cream.
• The cake can be frozen; however, add the chocolate decorations after thawing.

Enjoy your homemade Mocha Cake with Cooked Cream!