Mocha Buttercream Cake Recipe – Mochatorte
The Mocha Buttercream Cake Recipe is easy to make following step by step instructions. The Mocha Buttercream Cake is called Mokkatorte in Germany.
Ingredients for Mocha Buttercream Cake Recipe:
- 4 eggs, XL
- 4 tablespoons of hot water
- 150 g (5.29 oz) of sugar
- 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
- 100 g (3.52 oz) of flour, all-purpose
- 100 g (3.52 oz) of Gustin OR corn starch
- 2 teaspoons of baking powder
Preparation of batter for Mocha Buttercream Cake:
Separate the egg yolks with an egg separator. Use a handheld mixer to beat the egg yolks and hot water until frothy. Add in the sugar and vanilla sugar or vanilla extract and mix until creamy. In a separate bowl, mix the flour, corn starch, and baking powder. Sift it over the egg cream.
Beat the egg whites with a handheld mixer until stiff. Add the beaten egg white to the other ingredients. Use a wired pastry blender or large whisk to mix the ingredients while lifting the batter from the side of the bowl towards the center. Do not stir!
Pour the batter in a buttered springform pan, 11 inches in diameter. Preheat your oven to 180-190°C (350-375°F) and place the cake on the middle rack. Bake for about 25-30 minutes. Open the springform pan and take the cake out. Slide the cake onto a cooling rack using a cake lifter.
When the cake has cooled down, mark the center of each layer using three toothpicks (see picture below). Use a cake marker to draw a line for slicing the cake horizontally into three equal layers.
Ingredients for filling of Mocha Buttercream Cake Recipe:
- 375 ml (12.68 oz) of milk
- 375 ml (12.68 oz) of coffee
- 1½ pouches of chocolate pudding powder OR (3.4 oz – 96 g) chocolate Cook & Serve
- 8 tablespoons of sugar
- 1 tablespoon of cocoa
- 3 tablespoons of instant coffee
- 375 g (13.22 oz) of butter
Ingredients for decoration of Mocha Buttercream Cake Recipe:
- chocolate sprinkles
- chocolate coffee beans
- 118 ml (4 oz) of whipping cream
- 1 pouch of “Whip It” (whipped cream stabilizer)
Preparation of buttercream:
Pour the milk and coffee into a saucepan. Add the pudding powder, sugar, cacao, and instant coffee and stir with a whisk until all ingredients are dissolved. Place the saucepan on the stove top and heat it up slowly (while continually stirring) until the mixture comes to a boil. Keep stirring with the whisk, to prevent the pudding mixture to stick to the bottom of the saucepan. When the pudding comes to a boil, remove it from the heat immediately and pour the contents into a glass or metal bowl. Run a piece of cellophane wrap under cold water and cover the pudding with the cellophane. This will prevent a skin from developing on the surface. Put it aside and let it cool down. Do not place the pudding in the refrigerator.
Use a handheld mixer to beat the soft butter. Slowly add the cooled down pudding to the butter. If the butter and pudding have different temperatures, the buttercream will coagulate. If this happens, you can place the bowl with the buttercream into a larger bowl with warm water and continue beating or you can place the buttercream in the microwave for about 30-40 seconds and then continue mixing.
Preparation for decoration:
If you would like to use chocolate coffee beans as decoration but cannot find them, use a silicone mold (pictured on the left below) which should be able to order online and make them yourself. To make chocolate coffee bean, use about 100 g (3.52 oz) of baker’s dark chocolate and melt in a bain-marie. If it is not soft and smooth enough, add a knife tip of shortening to the chocolate. Using a funnel, fill the liquefied chocolate in a squeeze bottle and then fill the coffee-bean mold. Place the mold in the freezer for about 30 minutes to harden. After 30 minutes the chocolate coffee beans should be easy to remove.
Pictured on the right are gadgets I used to decorate the cake. The gadgets are not required to decorate a Mocha Buttercream Cake, but will make the process easier.
Leave the toothpicks in and slice your cake twice along the marked lines. Place the bottom piece on a turntable. Use a quarter of your buttercream and spread it on the cake with the back of an angled spatula.
Place the middle layer of the cake on top and repeat the process. Make sure that the toothpicks line up. Add the top layer of your cake lining it up with the toothpicks. Remove the toothpicks before you start to decorate the sides. Use a cake lifter, place it under the cake and spread the buttercream on the sides using the back of an angled spatula. Make sure you move the cake lifter underneath while you decorate the sides. When you have finished the sides, save about 6-8 tablespoons of the buttercream for final decorations. Spread the rest of the buttercream on top of the cake.
Before decorating the sides with chocolate sprinkles, wipe the cake lifter with a paper kitchen towel. Place the cake lifter back underneath the cake. Use a straight spatula to decorate the edges with the chocolate sprinkles. Place the chocolate sprinkles in a piled line around the cake close to the cake edge. Use the straight spatula to lift the sprinkles carefully so they stick against the sides (buttercream) of the cake. Starting from the bottom and work towards the top.
Use your cake divider (10 and 12 slices) to mark the cake on top. Place your Mocha Buttercream Cake on a nice serving plate and leave in the freezer for about 20-30 minutes before you decorate the top. It is always easier to do the final decoration on the top when the cake has hardened a little.
Use your handheld mixer and beat the whipping cream. Add 1 package Dr. Oetker Whip It to stabilize the whipped cream. Fill two cake decorating bags one with the buttercream and one with the whipped cream. Add decoration tips with a coupler. Begin decorating starting from the center of the cake and work towards the outside edge. You are all done. Enjoy!
To try the German Recipe Kalter Hund – Heinerle click here and the Strawberry Shortcake Recipe click here. The mocha cake is one of the favorites at a German wedding. To read about German Wedding Traditions click here.