Olivier Poels 5:40 p.m., April 14, 2022
This delicious, rather high-calorie specialty was born in two stages.
In 1857, a pastry chef named Quillet, based on rue de Buci in Paris, developed a cake made from buttercream that could be flavored with pistachios.
But it was another pastry chef, Guignard, who had the idea of flavoring this butter cream with coffee.
The name of this cake comes from the denomination of coffee at the time: mocha (in connection with the port Al Moccha from where the boats which exported coffee left from the 16th century).
Many pastry recipes will incorporate coffee: tiramisu, coffee mousse, but also in savory cuisine, veal chop with coffee for example.
Mocha cake recipe
Ingredients :
For the sponge cake
4 eggs
120 g of sugar
120 g of flour
For the cream
4 egg yolks
150 g of sugar
5 cl of water
200g soft butter
3 drops of coffee extract
Mix sugar and eggs
Heat in a bain-marie, stirring, to 65°
Beat vigorously until cool (the preparation must double in volume
Stir in the flour
Mold in a buttered round mold and bake for 30 min at 180°C
unmold and cut in 3 lengthwise
Make a sugar syrup with the sugar and water (Reach 121°c)
Beat the egg yolks in a food processor and pour in the syrup then the coffee
Add the butter in small pieces while continuing to mix.
Assemble the cake, alternating layers of cream and sponge cake, ending with the cream