Name: Drunken Moka Cake
Prep time: 225 min
Cook time: 105 min
Yield: 12
Cuisine: Internacional
Ingredients: 6 eggs, for the cake; 1/2 cups cocoa powder, previously sifted, for the cake; 6 tablespoons instant coffee, for the cake; 1 1/2 tablespoons baking powder, previously sifted, for the cake; 1 3/4 cups sugar, for the cake; 2/3 cups vegetable oil, for the cake1; 1 1/2 tablespoons vanilla essence, for the cake; 3 cups flour, previously sifted, for the cake; 1 1/2 cups milk, for the cake; 1 cup semisweet chocolate, melted, for the cake; 1 cup water, for the syrup; 1 cup coffee, for the syrup; 2 cups sugar, for the syrup; 1/2 cups brandy, or rum, for the syrup; 4 cups whipping cream, for the frosting; 1 cup icing sugar, for the frosting; 1 1/2 tablespoons instant coffee, for the frosting; 4 tablespoons cocoa powder, for the frosting

Preparation

1h 45 mins

Low

Blend the eggs, cocoa, instant coffee, baking powder, sugar, vegetable oil, vanilla extract, flour, milk, and semi-sweet chocolate until fully integrated. If necessary, divide the mixture into two parts to achieve better integration of the ingredients. The mixture will be ready once there are no lumps and it is uniform. Pour the cake mixture into a round mold measuring 21 centimeters in diameter and 8 centimeters high, previously greased. Bake the cake at 180 °C for 70 minutes or until it is well cooked. You will know the cake is ready when you insert a wooden toothpick in the center and it comes out clean. Once ready, unmold, cool on a rack, and set aside.