Mocha Cake

Sep 12, 2020 by

A Mocha Cake is another classic in the Dutch Bakery, I think this one comes in second place to my favorite the Slagroom Taart. Since I don’t have access to all the pre-made ingredients,  like the chocolate decorations, Mascarpone and the Nougatine. It will take two days to make this cake.

Ingredients:

1 Store bought Cake mix

For the Chocolate Decorations:
1 bar Baker’s Bittersweet chocolate

For the Mascarpone:
2 1/2 cups heavy cream
3 tbsp lemon juice

For the Nougatine:
1 1/2 cup hazelnuts
3 tbsp water
1/2 cup sugar

For the Mocha extract:
1 cup of extra strong coffee
1 tbsp of brown sugar
1 tbsp of instant coffee
2 tbsp creme de cacao liqueur (optional)

For the Mocha Cream:
2 cups Heavy Cream
1/2 tsp Cornstarch
12 tbsp Mocha extract
The prepared Mascarpone.

Preparations:

On day 1 you should make the chocolate decorations, the Mascarpone, and the Nougatine.

Mascarpone Recipe:

Pour the heavy cream into a medium saucepan and bring to a simmer. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, about 13-15 minutes. Keep stirring, you don’t want it to burn to the bottom of the pot. When slightly thickened, turn off the heat and allow the cream to cool for 10 minutes. Cover the cream and store in the refrigerator for 24 hours.

After 24 hours the cream will be a thick mascarpone cheese. If your cream is too thick leave it out at room temperature. This mix yields 1 1/4 cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days.

Chocolate decorations:

Melt the chocolate, I use the au bain marie cooking tecnique. It’s a fancy word but nothing difficult about it. You put a bowl inside a pot of simmered water on the stove.
Pour the melted chocolate into a squirt bottle. Draw whatever you like with the melted chocolate on parchment paper or a silicone mat and let it cool in the refrigerator.

Nougatine recipe:

Preheat the oven to 300F. Spread the hazelnuts on a parchment lined baking tray. Roast the nuts for 8 to 10 minutes until golden brown.
Put the water and sugar in a saucepan and bring to a boil.
Let the sugar caramelize until golden brown. Do not stir the pan. A little swirling with the pan is okay. Making caramel is a precise job and requires a lot of attention, because before you know it the caramel is burned and unusable. Make sure you have all the ingredients ready.
Add the warm hazelnuts to the caramel and stir.
Put the warm mass on parchment paper or on a silicone mat and let the nougatine cool.
Pull out your food processor and add the caramelized nuts into pieces and grind them.

As you can tell our dog does not particularly like the sound of the food processor, blender or salad spinner 🙂

Day 2.

Make the Mocha extract by making extra strong coffee, add brown sugar and the instant coffee. Optional you can add 2 tbsp creme de cacao liqueur.

To make the mocha cream, whip the heavy cream, add sugar and the corn starch to the heavy cream. When the whipped cream is thick add the Mascarpone and the Mocha extract.

Make the yellow cake according to the instructions. Let the cake cool and cut in half. 
Put one thick layer of the mocha cream onto the bottom of the cake, then place the the top on the bottom half. Add the cream on the top and the sides. On the sides put the Nougatine. Put the rest of the Mocha Cream in a pastry bag and decorate the cake. And last put the chocolate decorations on the cake. Refrigerate for one day for best result.

Mocha Cake (Mokka Taart)
 
Prep time
Total time
 
A Mokka Taart (Mocha Cake) is another classic in the Dutch Bakery. I think this one comes on the second place. # 1 is still the Slagroom Taart. Since I don’t have access to all the pre-made ingredients like the chocolate decorations, Mascarpone and the Nougatine. It takes me two days to make this cake.
Serves: 12
Ingredients
  • 1 Store bought Cake mix
For the Chocolate Decorations:
  • 1 bar Baker’s Bittersweet chocolate
For the Mascarpone:
  • 2½ cups heavy cream
  • 3 tbsp lemon juice
For the Nougatine:
  • 1½ cup hazelnuts
  • 3 tbsp water
  • ½ cup sugar
For the Mocha extract:
  • 1 cup of extra strong coffee
  • 1 tbsp of brown sugar
  • 1 tbsp of instant coffee
  • 2 tbsp creme de cacao liqueur (optional)
For the Mocha Cream:
  • 2 cups Heavy Cream
  • ½ tsp Cornstarch
  • 12 tbsp Mocha extract
  • The prepared Mascarpone
Instructions
  1. On day one you should make the chocolate decorations, the Mascarpone, and the Nougatine.
  2. Mascarpone Recipe:
  3. Pour the heavy cream into a medium saucepan and bring to a simmer. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, about 13-15 minutes. Keep stirring, you don’t want it to burn to the bottom of the pot. When slightly thickened, turn off the heat and allow the cream to cool for 10 minutes. Cover the cream and store in the refrigerator for 24 hours. After 24 hours the cream will be a thick mascarpone cheese. If your cream is too thick leave it out at room temperature. This mix yields 1¼ cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days.
  4. Chocolate decorations:
  5. Melt the chocolate, I use the au bain marie cooking tecnique. It’s a fancy word but nothing difficult about it. You put a bowl inside a pot of simmered water on the stove.
  6. Pour the melted chocolate into a squirt bottle. Draw whatever you like with the melted chocolate on parchment paper or a silicone mat and let it cool in the refrigerator.
  7. Nougatine recipe:
  8. Preheat the oven to 300F. Spread the hazelnuts on a parchment lined baking tray. Roast the nuts for 8 to 10 minutes until golden brown.
  9. Put the water and sugar in a saucepan and bring to a boil.
  10. Let the sugar caramelize until golden brown. Do not stir the pan. A little swirling with the pan is okay. Making caramel is a precise job and requires a lot of attention, because before you know it the caramel is burned and unusable. Make sure you have all the ingredients ready.
  11. Add the warm hazelnuts to the caramel and stir.
  12. Put the warm mass on parchment paper or on a silicone mat and let the nougatine cool.
  13. Pull out your food processor and add the caramelized nuts into pieces and grind them. As you can tell our dog does not particularly like the sound of the food processor or a blender 🙂
  14. Day 2 make the yellow cake according the instructions. Let the cake cool and cut in half.
  15. Make the Mocha extract by making extra strong coffee, add brown sugar and the instant coffee. Optional you can add 2 tbsp creme de cacao liqueur.
  16. To make the mocha cream whip the heavy cream, add sugar and starch to the heavy cream. When the whipped cream is thick add the Mascarpone and the Mocha extract.
  17. Put one thick layer of the mocha cream to the bottom of the cake, then place the top the bottom half and add the cream on the top and the sides. On the sides put the nougatine. Put the rest of the Mocha Cream in a pastry bag and decorate the cake. And last put the chocolate decorations on the cake. Keep in refrigerator. To me the cake tasted the best the next day.

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