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.
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?
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.
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!
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.
As my daughter said “this is a cake everyone needs to make and try at least once!” Enjoy!
- FOR THE PASTRY
- 7/8 cup butter 200 grams
- 1/2 cups + 1/3 sugar 200 grams
- 1 large egg
- 1/2 teaspoon salt 3 grams
- 1 teaspoon vanilla 5 grams
- 2 teaspoons baking powder 8 grams
- 3 1/4 cups flour 370 grams
- 4 tablespoons unsweetened cocoa powder 30 grams
- FOR THE CHOCOLATE GANACHE
- 2/3 cup fresh whole cream 150 ml
- 1 1/2 cups unsweetened chocolate chips 300 grams
- FOR THE WHITE CHOCOLATE GANACHE
- 6 1/2 tablespoons fresh whole cream 100 ml
- 1 cup white chocolate chips 200 grams
- FOR THE ITALIAN CREAM FILLING
- 3 cups whole milk 750 grams
- 3/4 teaspoon vanilla 3 1/2 grams
- 4 egg yolks
- 1/2 cup sugar 113 grams
- 6 tablespoons corn starch 40 grams
- 1 1/2 tablespoons flour sifted 15 grams
Beat butter, sugar and vanilla together (I used my food processor) add egg, then using a wooden spoon or food processor add the cocoa, flour, baking powder and salt. Combine to make a dough. Wrap in plastic and refrigerate for 30 minutes.
FOR THE ITALIAN CREAM FILLING
In a medium pot add the milk and vanilla heat over medium heat. In a small bowl add egg yolks and sugar, beat lightly with a fork, add sifted flour and corn starch and continue to beat lightly together. Add a little hot milk and whisk together till combined. When the milk boils add the egg mixture. Cook together, whisking continuously till the mixture becomes dense and creamy (this happens quite quickly). Remove from heat and pour the mixture into a bowl and cover with plastic wrap (making sure to touch the mixture with the plastic wrap) and let cool.
FOR THE CHOCOLATE AND COFFEE CREAM
Mix together the Italian cream filling,1 cup of the semi sweet chocolate ganache (leave 1/4 cup for decorating) and 4 tablespoons (25 grams) instant coffee, whisk together until smooth and creamy.
BRINGING THE CAKE TOGETHER / pre-heat oven to 345° (175° celsius)
Remove the dough from the refrigerator and roll out the pastry to a circle (about 1/8 inch thicken more or less), fit the pastry into an 8 inch (20 centimeter) spring- form cake pan, be sure to cover almost to the top of the pan (leave about a 1/4 inch free from the top). Fill the pastry shell almost to the top of the pie shell with the chocolate and coffee cream. Bake in pre-heated oven 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 the when you cut the cake the white chocolate won't be set.
FOR THE DECORATION
Fill a small pastry bag with the small tip for writing with the semi-sweet chocolate ganache (1/4 cup) starting in the center draw a spiral until you reach the crust, with a pointed kabob stick, again starting in the center pull a straight line until you reach the crust, do this till 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!