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Quick mocha cake with cocoa for Sunday coffee

Ahmed Riaz

My mocha cake has everything a coffee klatch needs: strong coffee, dark chocolate, juicy dough. The result is a stunningly simple cake, not too sweet and always good for a second slice. Yes, please, bring it on! And the best thing: you just mix it, put it in the oven, three steps for the couverture, and you’re done.

  • Main ingredients: Cocoa, filter coffee, dark couverture (at least 70%)
  • Servings: 10 pieces
  • Total time: 45 mins
  • Aids: 20×30 cm baking tray
  • Pre-bake?: Yes, it actually gets better with time
  • Holds: chilled 5 days, frozen 3 months

Preparation

  • Take the butter & eggs out of the fridge 30 minutes beforehand
  • Make strong coffee and cool it
  • Grease the baking pan or line it with baking paper

Quick mocha cake with cocoa for Sunday coffee

Preparation time20 minutes

Preparation time35 minutes

Cool 1 Hour

Total time1 Hour 55 minutes

  • Preheat the oven to 180 °C top/bottom heat (fan oven dries out the cake). Grease the 20×30 cm baking pan or line it with baking paper. Take the butter and eggs out of the fridge at least 30 minutes before you start. Prepare the cold coffee.

  • Place the soft butter, sugar and salt in a bowl and beat with a hand mixer for at least 5 minutes. The mixture should look light.

  • Now add the eggs one at a time. Stir each one in completely with a spoon before adding the next one to the bowl. Sounds fussy, but it makes a difference.

  • Sift the flour, baking powder and cocoa together into a separate bowl and mix well.

  • Gradually add the flour mixture to the butter mixture. Always stir in some coffee and milk and stir in loosely.Once all the ingredients are in the bowl and loosely mixed, stop. You may still see white dough tips. Stirring too long will make the dough hard.
  • Pour your batter evenly into the prepared baking pan and smooth it out.Place in the oven on the middle rack and Bake for 35-40 minutes. Set alarm clock

  • Do this from minute 35 Stick sample. Remove your cake when the stick comes out clean.

  • Take the cake out of the oven and let it rest in the tin for 10 minutes. Only then fall onto a grid.Wait at least an hour until it has really cooled down. Glazing warm doesn’t work.

  • In the meantime, prepare the icing. Place a pot half-filled with water on the stove and heat the water until it is steaming. Hang a suitable metal bowl inside so that only the “belly” is submerged in the water.

  • Roughly chop the couverture, add it to the bowl and slowly melt it over the water bath while stirring. Now slowly stir in the vegetable oil to give it a nice shine.
  • To glaze, place the cooled cake on a rack with a collecting plate underneath. Now pour over the couverture from the water bath in one go. Do not repaint or smooth. Immediately place the coffee beans in the glaze before it begins to harden.
  • At room temperature Set for 15 to 20 minutes let.

    Do not put it in the fridge straight away as this will dull the glaze.

Baking pan 20×30 cm or box shape

  1. brew coffee really strong, use twice as much powder as usual, same amount of water.
  2. Beat the eggs with the sugar for 5 minutes. This is the foundation of the cake and makes it voluminous and fluffy.
  3. Do not overheat the couverture, maximum 50°C above the water bath. The water should not boil, just be hot and steaming.
  4. Why no recirculation? Convection air dries out sponge cakes faster than top/bottom heat. You get a firmer crust on the outside, but the inside remains less juicy.

Nutritional values1 Piece

Calories440 kcal

Carbohydrates47 G

protein6 G

Fat 27 G

Do you have any comments or ideas? Leave a comment here or give a rating.

The recipe in simple language

What you need:

For the dough: 200 g soft butter · 180 g sugar · 1 pinch of salt · 4 eggs · 250 g flour · 2 tsp baking powder · 3 tbsp cocoa powder · 80 ml strong filter coffee · 50 ml whole milk

For the coating: 200 g dark couverture · 1 teaspoon sunflower oil · 12 coffee beans

This is how you bake the cake:

  1. Preheat the oven to 180 °C.
  2. Set the oven to top and bottom heat.
  3. Grease the baking pan.
  4. Sprinkle some flour into the baking pan.
  5. Place the butter in a large bowl.
  6. Add the sugar.
  7. Add the salt.
  8. Stir everything for 5 minutes until the mixture is light and creamy.
  9. Place an egg in the bowl.
  10. Mix in the egg completely.
  11. Repeat with the other three eggs.
  12. Take a second bowl.
  13. Place the flour in the second bowl.
  14. Add the baking powder.
  15. Add the cocoa powder.
  16. Sift everything together.
  17. Add some of the flour mixture to the butter mixture.
  18. Stir briefly on the lowest setting.
  19. Add some coffee.
  20. Stir briefly.
  21. Add some milk.
  22. Stir briefly.
  23. Repeat until everything is used up.
  24. Stop stirring immediately once everything is combined.
  25. Pour the dough into the baking pan.
  26. Smooth out the dough.
  27. Place the pan in the middle of the oven.
  28. Bake the cake for 35 to 40 minutes.
  29. After 35 minutes, poke the cake with a wooden skewer.
  30. If the stick comes out clean, the cake is ready.
  31. If the dough still sticks to the stick, bake the cake for another 5 minutes.
  32. Take the mold out of the oven.
  33. Let the cake stand in the pan for 10 minutes.
  34. Turn the cake out onto a wire rack.
  35. Allow the cake to cool completely, at least 1 hour.

This is how you make the chocolate coating:

  1. Chop the chocolate coating into small pieces.
  2. Fill a pot with some water.
  3. Heat the water.
  4. Place a bowl on the pot.
  5. Add the chopped couverture to the bowl.
  6. Let the couverture melt slowly.
  7. The water should not boil – just remain slightly warm.
  8. Stir the chocolate coating until it is liquid.
  9. Add the sunflower oil.
  10. Stir everything well.
  11. Place the cooled cake on a rack.
  12. Place a plate or baking sheet under the rack.
  13. Pour the chocolate coating over the cake in one go.
  14. Don’t reapply – let the couverture run itself.
  15. Immediately place one coffee bean on each serving.
  16. Let the cake stand at room temperature.
  17. Wait 15 to 20 minutes for the coating to set.
  18. Do not put the cake in the refrigerator.

You can refine your chocolate mocha cake with a little ground cinnamon or cardamom in the dough. I like to add chopped nuts like walnuts or hazelnuts for a little bite. Yummy! Roasted or chocolate-coated coffee beans on the glaze make a particularly delicious decoration. Be sure to put them on before they solidify, otherwise they will happily fall off again.

SOS – Typical errors and the solution

You can find different chocolate icings here.

How to store leftovers

Room temperature: Your mocha cake will keep in an airtight container for up to 5 days. It tastes even better on the second day when the coffee taste has developed properly.

In the fridge: All pound cakes will harden in the refrigerator. But this doesn’t detract from the taste. You can still keep it sealed inside for up to a week.

Which coffee can I have?

Regular filter coffee (or French press), brewed twice as strong, is the easiest choice. You can also use real mocha: finely ground coffee powder, boiled twice in a pot. This gives the cake a deeper, spicier note. Espresso also works, fill 2 simple 80 ml espressos with water and you’re done. Martermühle explains well what distinguishes the three types of coffee from each other.

How many pieces does your cake make?

Susanne Queck

As a recipe developer and specialist author with over 15 years of experience, I dedicate myself to traditional recipes for modern, domestic cuisine. My aim is to make them understandable for both experienced hobby chefs and beginners and to test them extensively. So that everyone at home has the same result. To the author profile.

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