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