Simple Way to Make Super Quick Homemade Cafe Moccha layer Cake

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Prepare Favorite Cafe Moccha layer Cake. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cafe Moccha layer Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cafe Moccha layer Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cafe Moccha layer Cake is 10 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cafe Moccha layer Cake estimated approx 6~ 12 hours.

To get started with this recipe, we must first prepare a few components. You can cook Cafe Moccha layer Cake using 21 ingredients and 15 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Cafe Moccha layer Cake:

1. Cafe mocha sponge cake (15cm x 7cm round pan)
2. 150 g Eggs (about 3 eggs)
3. 100 g Sugar
4. 35 g Milk
5. 5 g Instant coffee powder
6. 26 g Unsalted butter
7. 100 g Cake flour
8. Cafe mocha syrup
9. 50 g Water
10. 25 g Sugar
11. 6 g Cocoa powder (Valrhona)
12. 5 g Instant coffee
13. Cafe mocha whipped cream
14. 100 g Heavy cream
15. 5 g Instant coffee
16. 30 g Dark Chocolate (Callebaut 57.7%)
17. 390 g Heavy cream (lukewarm)
18. 35 g sugar
19. Chocolate ganache
20. 50 g Heavy cream
21. 50 g Dark Chocolate (Callebaut 57.7%)

Steps to make Cafe Moccha layer Cake

1. First, make a coffee milk mixture for Caffe Mocha Genoa, add coffee powder and butter to hot milk and melt it well. Keep it warm until you put it in the cake batter(50℃), it'll not collapsed
2. Add 3 eggs (If three eggs are more than 150 grams, remove the whites. Add the yolks if it is not enough.) Adding sugar and whisked to mix sugar evenly. You can bain-marie to dissolve sugar. Temperature of egg about 105 degree Fahrenheit f you don't have a thermometer, you can touch it with your finger and feel warm so that no sugar unmelted.)
3. Using mixer about 5-6 minutes. If the bubble size is formed too large, the structure is not strong. When baked, it sinks and the texture is not even. After 6 minutes mix the batter on low speed 2 more minutes.
4. Sift the cake flour(2~3times i'm preferentially), and slowly mix with a hand whisk (mixing with a whisk allows you to mix the powder evenly in a shorter time than the spatula)
5. Pour the coffee and milk mixture slowly and immediately. at that moment I'd stirring 15 times evenly. Put into a baking pan & drawing a swirl with a skewer to pop the air bubbles.Then hit the floor. Big and small bubbles burst out. I did it a couple of times but you can do it a few more times if you need to.
6. Bake at 160 degrees for 35 minutes.After it done remember to tap the pan on the work table one to two times and then remove it from the pan. It prevents the cake from collapse by releasing the hot vapor in advance, the surface is smooth and firm
7. Slice after it is completely cooled or on the day after baking. Slice evenly 5 sheets, each sheet about 1cm/0.4" thick
8. It's syrup on the sheet. Add coffee and cocoa powder sugar to the water, boil it and cool it down completely
9. It's cafe mocha whipped cream. Boiling softly 100g of heavy cream, turned off the stove and melted the coffee.add chocolate and wait for 1 minute to melt it smoothly.Pouring into mixing bowl and whisk
10. Pouring heavy cream, mix it with a spatula gradually. Heavy cream cannot be cold. The chocolate is hardened, so the cream may look like having chocolate powder.
11. Refrigerate it for 3 to 12 hours.Put into the freezer before whipped and leave for at least 30 minutes to get thin ice. It's important! It doesn't matter you get more thin ice
12. Adding sugar whisk at low speed, the cream thickens but still runny. Take 200 grams of the finishing and decoration and put it back in the refrigerator. Keeping whip about 360g of the remaining cream.When you scoop the whipped cream, it runs very slowly.
13. Put first layer down, put cafe mocha syrup on surface, continue scoope cream on it and whipping and repeat to layer fifth. Continue whipping stored 200g of cream. Whipped lightly to wont be curdled. Finish it with a cake smoother and the edges of the cake will be good. Be sure to use the right angle smoother.
14. The cake should be kept in the freezer for 15 to 20 minutes before dripping ganache. In a saucepan boiling softly heavy cream in low heat, turn off the heat put chocolate in and mix it. Until temperature at 80-85 Fahrenheit degree
15. Put ganache into pastry bag and piping at the top edge of the cake to make it driping. Using left cream piping on top of that and using my coffe bean cookies to put at the top of the cream

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