Fine mocha chocolate cake

Name: Fine mocha chocolate cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Dark chocolate coating; 400 g Whipped cream; 3 TSP instant espresso powder; 3 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 100 g Flour; 25 g Cornstarch; 2 TEASPOONS Baking Powder; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Mocha beans; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Dark chocolate coating
400 g Whipped cream
3 TSP instant espresso powder
3 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
100 g Flour
25 g Cornstarch
2 TEASPOONS Baking Powder
7-10 Tbsp Cocoa powder
7-10 Tbsp Mocha beans
baking paper

Directions

1
Chop 150 g chocolate coating. Bring 300 g cream and espresso powder to the boil briefly once, remove from the heat. Melt the couverture in it. Pour into a mixing bowl and chill for about 4 hours. Separate eggs, beat egg whites with 3 tablespoons of water until stiff, add sugar and vanilla sugar. Beat the egg yolks one after the other.
2
Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Remove baking paper. Cut the sponge cake horizontally once. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread half of the cream on the lower cake base, smooth it down. Place the second cake base on top. Spread the remaining cream on the sides and bottom. Chill for about 2 hours.
3
Cut the sponge cake horizontally once. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread half of the cream on the lower cake base, smooth it down. Place the second cake base on top. Spread the remaining cream on the sides and bottom. Chill for about 2 hours. Chop 50 g chocolate coating and melt over a warm water bath. Place on a marble slab or a straight baking tray, smooth down and put in a cool place. Whip 100 g cream until stiff, put into a piping bag with a large punched spout. Spray dab onto the edge of the cake. Use a spatula to scrape chocolate shavings off the baking tray. dust the cake with cocoa and decorate with mocha beans and chocolate shavings
4
Chop 50 g chocolate coating and melt over a warm water bath. Place on a marble slab or a straight baking tray, smooth down and put in a cool place. Whip 100 g cream until stiff, put into a piping bag with a large punched spout. Spray dab onto the edge of the cake. Use a spatula to scrape chocolate shavings off the baking tray. dust the cake with cocoa and decorate with mocha beans and chocolate shavings
5
6 hours waiting time