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!