Home / Recipes / Ingredient / Chocolate / Mocaccina Cake

Mocaccina Cake

I guess you are wondering why I am posting a recipe and dessert no less on friday when I usually do this on Sunday. Well, I made this amazingly delicious, creamy, chocolate/coffee cake for my eldest daughter’s birthday. Not only is she back home for Christmas but she was back for her 22nd birthday.

mocaccina cake

How did we decide on this cake you ask? Here in Italy there is a baking show called Bake Off Italia,  I actually think this show started in England (that is a good one too), anyway my daughter and I were watching the show and the technical challenge for last week was this Mocaccina Cake.  which was created by a very talented German pastry chef, Ernst Knam who is also one of the judges from Bake Off Italia. My daughter’s eyes lit up and she turned to me and said I have finally found this year’s birthday cake. “Eh Ma what do you say?” Needless to say this cake has everything in it that we both love. My daughter’s love of coffee and my love of chocolate. So how could I refuse?

mocaccino cakemocaccino cakemocaccino cake

You will look at the recipe length and say “is she nuts?” This will take forever and look at the length of the instructions. I know I thought the same thing when I read it, but looks can be deceiving, thank goodness! This is not very complicated at all, just a few steps more than the average cake, and of coarse more time needed,  but so worth it.

mocaccino cakemocaccino cake

mocaccino cake

This Mocaccina Cake is definitely a special occasion cake and since it was my daughter’s 22nd birthday you can’t get more special than that!

mocaccino cake

We are talking about a delicious chocolate crust, filled with an oh so creamy chocolate/coffee filling, topped with get this, melted white chocolate and a really cool dark chocolate design. You will be so impressed with yourself you might even make it again.

mocaccino cake

As my daughter said “this is a cake everyone needs to make and try at least once!” Enjoy!

When you absolutely need some chocolate, come check out all these yummy dessert recipes, something for everyone, from light to heavy duty chocolate.

Mocaccina Cake

Rosemary Molloy
I changed and substituted a few of the ingredients and amounts to fit our tastes.
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine Italian
Servings 10
Calories 792 kcal

Ingredients
  

FOR THE CHOCOLATE PASTRY

  • cups flour 370 grams
  • 1 pinch salt 3 grams
  • ½ teaspoon baking powder 8 grams
  • ½ cup granulated sugar 200 grams
  • 2 tablespoons unsweetened cocoa powder 30 grams
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • ½ cup + 2 tablespoons butter (room temperature) cubed 200 grams

FOR THE ITALIAN CREAM FILLING

  • 3 cups whole milk 750 grams
  • 1 teaspoon vanilla 3 1/2 grams
  • 4 large egg yolks (room temperature)
  • ½ cup granulated sugar 113 grams
  • 6 tablespoons corn starch 40 grams
  • tablespoons all purpose flour sifted 15 grams

FOR THE CHOCOLATE COFFEE GANACHE

  • cup fresh whole cream 150 ml
  • ounces dark chocolate good quality chopped 300 grams

FOR THE WHITE CHOCOLATE GANACHE

  • tablespoons fresh whole cream 100 ml
  • ounces white chocolate chopped 200 grams

EXTRAS

  • 4 tablespoon instant coffee

Instructions
 

FOR THE CHOCOLATE PASTRY

  • In a large bowl, mixing bowl or food processor bowl add the flour, salt, baking powder, sugar and sifted cocoa (it can be sifted directly into the bowl), mix together with a whisk. 
  • Add the egg, yolk and butter, combine with the flat beater, pulsing or with a fork or clean hands until almost combined.
  • Move to a lightly floured flat surface and gently knead a couple of times just to bring it together. Wrap the dough in plastic and refrigerate 30-60 minutes.

FOR THE ITALIAN CREAM FILLING

  • In a medium pot add the milk and vanilla heat over medium heat. In a small bowl add the egg yolks and sugar, beat lightly with a fork, add the sifted flour and corn starch and continue to beat lightly together. Add a little hot milk and whisk together until combined. When the milk boils add the egg mixture. Cook together, whisking continuously until the mixture becomes dense and creamy (this happens quite quickly). Remove from the heat and pour the mixture into a bowl, cover with plastic wrap (making sure to touch the mixture with the plastic wrap) and let cool.

FOR THE DARK CHOCOLATE GANACHE

  • Either by bain-marie or microwave, melt the chopped dark chocolate and cream until the chocolate has melted, stir to combine well. It should be smooth and creamy. Let cool, set aside ¼ cup.

PUTTING THE CAKE TOGETHER

  • Pre-heat oven to 345F / 175C. Grease and flour or spray an 8 inch/20cm springform cake pan.
  • Remove the cream filling from the fridge, add the dark chocolate ganache (minus the ¼ cup set aside) and the instant coffee, whisk together until smooth and creamy.
  • Remove the dough from the refrigerator and roll out the pastry to a circle (about ⅛ inch thicken more or less), fit the pastry into the prepared pan, be sure to cover almost to the top of the pan (leave about a ¼ inch free from the top). Fill the pastry shell almost to the top of the pie shell with the cream filling.
  • Bake for approximately 35 minutes (filling will be a little wobbly). Let cool completely (I refrigerated mine for about 30 minutes to help cool it down). When cake is completely cool pour the white chocolate ganache on top of the cake. It is important to make sure the cake is completely cool before you pour the white chocolate on top or when you cut the cake the white chocolate won't be set.

FOR THE WHITE CHOCOLATE GANACHE

  • Either by bain-marie or microwave, melt the chopped white chocolate and cream until the chocolate has melted, stir to combine well. It should be smooth and creamy.

FOR THE DECORATION

  • Fill a small pastry bag with the small tip for writing with the remaining dark chocolate ganache, starting in the centre draw a spiral until you reach the crust, with a pointed kabob stick, again starting in the centre pull a straight line until you reach the crust, do this until you form a cross and then pull a line diagonally in between each of the cross lines. Cut small pieces because this cake is quite rich. Enjoy!

Nutrition

Calories: 792kcal | Carbohydrates: 91g | Protein: 11g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 187mg | Sodium: 346mg | Potassium: 340mg | Fiber: 2g | Sugar: 51g | Vitamin A: 1185IU | Vitamin C: 0.3mg | Calcium: 226mg | Iron: 3mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

mocaccino cake

9 Comments

  1. 5 stars
    Ok…I REALLY need to make this! Two types of ganache plus italian cream! Definitely trying this for the holidays. You’re a good Mama! 🙂

    1. Hi Veronica, yes you really do need to make this it was gone so fast in this house, it was delicious! Thanks, I’m sure you are a good Mamma too!

  2. 5 stars
    What a gorgeous cake! The chocolate looks divine. Thanks for sharing at #theWeekendSocial. Hope to see you Thursday 9:00 PM EST. http://www.theKitchenChopper.com Pinned! 🙂

  3. Ciao Rosemary! The cake looks delicious but to me it looks like a fabulous pie!! I can almost taste the creamy texture. I’m not too much of a dolci eater but anything creamy like gelato is a weakness. I can’t keep it in the house. Your pictures turned out beautifully. Brava!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.