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Mocha Cream Cake
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Mocha Cream Cake

2 h 30 minPara 12Nutri-Score D€€
de @mykitchenarchive1 importación0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • eggs (at room temperature)Lácteos3 piezas
  • sugar (for the cake)Despensa115 g
  • hot water (hot, not boiling)Bebidas45 ml
  • flour (sifted)Cereales85 g
  • cocoa powder (for the cake, plus extra for dusting)Despensa15 g
  • baking powder (1 tsp)Despensa1 pieza
  • vanilla (1 tsp extract)Despensa1 pieza
  • milk (for the soak)Lácteos330 ml
  • instant coffee (1 tbsp for the soak, 1 tbsp for the cream)Despensa2 piezas
  • sugar (1 tsp, for the soak)Despensa1 pieza
  • milk (for the cream)Lácteos400 ml
  • flour (for the cream)Cereales45 g
  • starch (cornstarch)Despensa8 g
  • egg yolkLácteos1 pieza
  • sugar (for the cream)Despensa92 g
  • vanilla (1 tsp, for the cream)Despensa1 pieza
  • whipping cream powderLácteos38 g
  • labneh (or Philadelphia cream cheese)Lácteos100 g
  • cream (for the ganache)Lácteos165 ml
  • milk chocolate (chopped)Despensa145 g

por ración

Nutrición

209kcal

Carbohidratos
28 g
Proteínas
5 g
Grasas
9 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Batidora de varillas
  • Fuente de horno
  • Cazo
  • Varillas
  • Horno

paso a paso

Preparación

  1. Bake the chocolate sponge

    • Whisk the eggs and sugar at high speed until pale and fluffy.
    • Add the hot water and mix briefly.
    • Fold in the flour, cocoa powder and baking powder, then stir in the vanilla.
    • Pour into a 20x20 cm tray and bake at 170 °C.
    Paso 1

  2. Bake and cool the cake

    • Bake until a toothpick comes out clean.
    • Leave the cake in the tray to cool completely.
    Paso 2

  3. Prepare the coffee soak

    • Stir the instant coffee and sugar into the milk until dissolved.
    Paso 3

  4. Soak the cake

    • Poke holes all over the cake with a toothpick.
    • Pour the coffee milk evenly over the cake so it fully absorbs it.
    Paso 4

  5. Cook the cream base

    • Whisk the milk, flour, starch, egg yolk, sugar, instant coffee and vanilla in a saucepan until smooth.
    • Cook on medium-high heat, stirring constantly, until thick.
    Paso 5

  6. Cool and chill the cream

    • Remove from the heat and let it cool for 15 minutes.
    • Cover with cling film touching the surface and refrigerate until fully cold.
    Paso 6

  7. Finish the cream

    • Add the whipping cream powder and whip on high speed until fluffy.
    • Add the labneh and whip again until smooth and creamy.
    Paso 7

  8. Layer the cake

    • Spread the cream evenly over the soaked cake.
    Paso 8

  9. Make the ganache

    • Heat the cream without boiling it.
    • Pour over the chopped milk chocolate and mix until smooth.
    • Let it cool slightly, then pour over the cream layer.
    Paso 9

  10. Chill and serve

    • Chill the cake until set.
    • Dust with cocoa powder just before serving.
    Paso 10
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