Mocaccina Cake, one of the most famous cakes by the great master Ernst Knam; I personally discovered it thanks to my pastry chef friend Carla and I’ll never thank her enough because it’s a very delicious cake.
The mocaccina cake has a chocolate shortcrust base, but its great feature is the coffee flavor present in the custard, alternated with the sweetness of white chocolate ganache that covers it after baking.
The preparation of the mocaccina cake seems laborious but it’s absolutely not because it’s a baked shortcrust with coffee custard. During the baking of the cake, you can prepare the ganache. For the decoration over the ganache, simple melted dark chocolate and your creativity are used.
For chocolate and coffee cake lovers, I also remind you of the
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: German
INGREDIENTS
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 egg
- 1/2 cup sugar
- 1/2 cup butter (softened)
- 1/4 teaspoon baking powder
- 1/2 custard
- 1 oz instant coffee
- 1/3 cup heavy cream (liquid)
- 7 oz dark chocolate
- 2/3 cup heavy cream (liquid)
- 10 1/2 oz white chocolate
- 1 3/4 oz dark chocolate (melted)
Tools
For the preparation of the mocaccina cake, you need tools that are easily available in our kitchens
- 1 Springform Pan Guardini
- 2 Saucepans
- 1 Ladle
Preparation
Place all the shortcrust ingredients in the bowl of the stand mixer with the paddle attachment and start at low speed. Initially, it will seem like unconnected ingredients, but let it run for a few minutes and you’ll form a nice cocoa shortcrust dough that you’ll let rest covered with plastic wrap while you prepare the cream. For those who don’t want to use the stand mixer, you can make the shortcrust by hand on a work surface, starting with the flour placed in a fountain in the center, insert the egg, sugar, and gradually mix the rest of the ingredients, but be careful not to warm the dough too much with your hands as it would become sticky.
Start by preparing the dark chocolate ganache, bring the liquid cream almost to a boil, turn off the heat, and break the dark chocolate into it, stir until it becomes a nice smooth cream, which you’ll let rest while you prepare 1/2 dose of custard following this recipe.
Now just combine the dark chocolate ganache with your custard, and the cream to fill the base will be ready.
Now you can take the cocoa shortcrust and roll it out on a lightly floured work surface to then cover the base of a baking pan with high edges of 9.5 inches, remember that you must also cover a good part of the edge. Pour the cream inside the baking pan and trim the excess shortcrust with a knife.
Finally, bake at 356°F for about 30/35 minutes, take the cake out of the oven and let it cool a bit, you’ll see that the cream will form a natural depression which will be very useful for us to finish the cake. While the cake rests, you can proceed with the last step.
The last step to prepare our mocaccina cake is the white chocolate ganache covering, so as with the previous ganache, bring the liquid cream almost to a boil, turn off the heat, and break the chocolate into it, stir until it becomes a nice smooth cream that you’ll pour directly onto the cake you took out of the oven. Your mocaccina cake is thus finished, but to make it even more beautiful and tasty, it’s normally decorated with melted dark chocolate, you can see a version in the photo.
NOTES
To decorate the cake as in the photo, melt a little dark chocolate with a bit of hot milk, pour it into a parchment paper cone, and draw parallel horizontal stripes on your tart, and with the tip of a toothpick, draw other vertical ones to achieve this fun effect.
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