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. For the syrup: Heat the water with the coffee and sugar in a pot over medium heat, then mix and cook for 25 minutes to form a syrup with a thick consistency. Once the syrup is ready, pour in the brandy, mix, remove from heat, and cool. Set aside until use. Prepare the frosting while the cake is in the oven. Whip the heavy cream and powdered sugar with a handheld electric mixer; once it doubles in size and has a firm consistency, divide the mixture into two parts. Then, take one part and divide it again; that is, you should obtain 3 parts (the 2 smaller portions will be used for filling).

Color ¼ of a part with instant coffee, but sift it first with a strainer and integrate gently. Repeat the same step with the cocoa. Set aside. Once the cake is cool, cut it into 3 equal parts.

Assemble your cake: place one piece of cake, soak with the brandy syrup, and cover with the coffee frosting; repeat the same step with the second cake, but now fill it with the cocoa frosting. Place the last cake and cover with the white frosting, using a spatula. Add more frosting on the surface and create irregular waves with a spoon; remember that it doesn't have to be perfect. Once finished, pour more brandy syrup and refrigerate for a few minutes.

Serve the drunken moka cake well chilled and if desired, you can pour more brandy syrup.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

301.1

kcal

15.06%

Carbohydrate, by difference

12.67%

Protein

2.8

5.6%

Total lipid (fat)

16.4

25.23%

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100

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Drunken Moka Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Drunken Moka Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

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