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Match made in heaven

Chocolate Mocha Cake recipe

Chocolate with coffee is a true match made in heaven. Mocha cake is a favourite of many coffee lovers. With this recipe you will surprise all your guests! Whether you're looking for an impressive dessert for Christmas, or a not too difficult cake for Sunday afternoon: this cake meets all your wishes. Simple and impressive. It's a hearty cake, so a small piece is enough. This recipe is an ode to mocha.

Prep time: 45 minutes

Cooling time: 2 hours

Ingredients

Use one 26 cm round cake tin

Mocha cake base:

  • 125 g butter
  • 350 g chocolate wheat biscuits (or other biscuits)
  • Mocha ganache filling:

  • 40 ml espresso - L'OR Espresso Forza coffee pods, strong flavour with a touch of chocolate
  • 200 ml whipping cream
  • 1 tbsp honey
  • 250 g dark chocolate, chopped
  • 50 g butter
  • Chocolate whipped cream topping:

  • 2 tbsp cocoa
  • 2 tbsp sugar
  • 4 tbsp water
  • 250 ml whipped cream
  • 1 packet whipped cream stiffener

Preparation

For the base:

  1. Melt the butter in a pan.
  2. Break the cookies into small pieces using food processor or a mortar and pestle.
  3. Stir the melted butter into the cookie crumbs.
  4. Line the cake tin with baking parchment and press the butter and cookie mixture into both the bottom and the sides.
  5. Press firmly with a spoon and then put the tin in the fridge for 10 minutes.

While the base is cooling, make the mocha ganache filling:

  1. Make a cup of expresso. L'OR Espresso Forza coffee pods would be a great choice. Forza has a strong coffee flavour with a touch of chocolate that compliments the other flavours in this cake.
  2. Mix the cream and honey together in a saucepan and bring to the boil. Now, add 40 ml of expresso.
  3. Chop the chocolate and put it in a heat-proof bowl. Pour the boiling cream-honey-coffee mixture on top and stir well until the chocolate has melted.
  4. Add the butter. Use a hand mixer and whip into a firm ganache.
  5. Take the mocha cake base out of the fridge and pour the ganache over it.
  6. Put the ganache-covered base back in the fridge and chill for at least 2 hours.

Your Chocolate Mocha Cake base can now be covered with the topping. Use our recipe for chocolate whipped cream, or top with your own favourite kind of whipped cream, or even coffee-flavoured whipped cream! Below is our recipe for chocolate whipped cream. If you’d like to try coffee whipped cream, just use powdered coffee in place of the cacao.

For the topping of chocolate whipped cream:

  1. Blend together cocoa, sugar and water into a paste.
  2. Add the whipping cream and the stabilizer.
  3. Use a mixer, or food processor to whip the chocolate cream mixture.
  4. Once it’s become light and fluffy, your chocolate whipped cream is ready to use.
  5. Pipe the chocolate whipped cream on top of the base or spread it with a spatula.
  6. You can also make it more decorative by adding shaved chocolate or chocolate curls.
  7. Now comes the best part: serve and enjoy!

Products used

More recipes

COFFEE CHEESECAKE

CLASSIC TIRAMISU

COFFEE MOUSSE

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