This is the Mocha Cake my Mommy used to make for me and my brothers growing up — nothing fancy, just cozy, chocolatey, and full of the kind of comfort only a mom can brew. It’s one of those little tastes of my childhood that never really leaves me. Perhaps because it has coffee?
Firstly, prepare your pan. I used a 9-inch-diameter pan with a 3-inch height, buttering or spraying it with baking spray and lining the bottom with parchment paper. Preheat the oven to 325 degrees Fahrenheit.
Ingredients of the Mocha Cake batter:
- 6 egg yolks
- 3/4 cup milk
- 2 tablespoons instant coffee powder
- 2 tablespoons cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon Salt
- 1/2 cup vegetable oil or any cooking oil
- 1 teaspoon vanilla extract
- 1 & 3/4 cups Cake flour
- 1 & 1/2 teaspoon baking powder
Separate the egg yolks and the egg whites. Set aside the egg whites for the meringue.
Whisk in 1/4 cup of hot water, the coffee, and cocoa until well dissolved. Let cool for a few minutes.
3. And mix.
10. Mix.
13. When well incorporated, set it aside while we work on the merengue.
Ingredients for the meringue:
6 egg whites
3/4 cup sugar
Whip on high speed until white and foamy. Add in the first 1/3 of the sugar. Keep whipping on high speed until the egg holds a very very soft peak. Add in the next 1/3 of the sugar. Switch to medium speed. Whip until a soft floppy peak.
Add in last 1/3 of the sugar. Switch to medium-low speed. Whip until eggs hold a peak with a stiff base but a flexible tip.
Now we combine the batter and the meringue.
First, add 1/3 of the egg whites to the batter. Fold in with a rubber spatula.
Mix until just combined.
Add batter back to the rest of the meringue.
Gently fold until there are no streaks of white left in the batter.
Pour batter into the prepared cake pan. Tap the cake pan on the counter a few times to get rid of air bubbles. Swirl a toothpick or a fork through the batter to further remove large air bubbles.
Bake in a preheated oven at 325 degrees Fahrenheit for 40 to 50 minutes!
Ingredients for Italian Buttercream:
- 1/2 cup granulated sugar
- 3 tbsp water
- 5 large egg yolks
- 1 cup unsalted butter, room temperature and cubed
- 1 tsp vanilla extract
- pinch of salt optional
First, combine sugar and water in a medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase the heat to medium- high and bring to a boil.
Whisk the egg yolks and beat until thick and foamy.
Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With the mixer running, SLOWLY drizzle hot syrup into the bowl with the yolks.
Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
Add in butter one cube at a time, allowing each piece to incorporate before adding the next.
Add vanilla and salt.
Continue mixing until the buttercream is smooth and creamy. About 5-6 minutes.
With the cake fully cooled and the meringue whipped to perfection, it’s finally time to bring everything together. I cut the cake into three even layers, stacked them with plenty of Italian buttercream, and then covered the whole thing in that same silky frosting. It is absolutely worth the effort.
I sliced it and ate it! Delicious!!!
Meringue is a light, airy dessert or candy made from whipped egg whites and sugar, with variations like French, Swiss, and Italian depending on the preparation method (raw, heated, or with hot syrup). It can be baked into crisp cookies, used as a topping for pies and cakes, or incorporated into other desserts like pavlova and Eton mess, resulting in textures from chewy to crisp. Key ingredients are egg whites, sugar, and sometimes an acid like cream of tartar, with the process relying on whipping proteins into stiff peaks.
Types of Meringue
French: Raw sugar is whipped into room-temperature egg whites; it's light but less stable and best for baking.
Swiss: Egg whites and sugar are heated together over a double boiler before whipping, creating a more stable, velvety texture for frostings and toppings.
Italian: A hot sugar syrup is slowly drizzled into whipping egg whites, making it the most stable and safe to eat without baking, ideal for unbaked toppings or buttercreams.
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Hugs and Kisses 🥰🌺🤙!!!!
I post an article daily. I feature precious metals every other day, and on other days, I post articles of general interest. Follow me on my journey to save in silver and gold.
