Learn from us: Recipes

Mocha cake sponge (3–4 cakes, Ø 20 cm)

Ingredients A

• 150 g Whole eggs (3 eggs)
• 200 g Egg yolks (12 eggs)
• 150 g Granulated sugar
• 18 g Cake emulsifier
• 5 g Vanilla flavour
• 15 g Mocha flavour
• 2 sachets Instant mocha coffee

Ingredients B

• 125 g Medium-protein flour
• 20 g Milk powder
• 20 g Cornstarch
• 5 g Baking powder

Ingredient C

• 150 g FILMA® Prestige (Butter Blend Margarine)

Instructions

• Combine all Ingredients A and beat until light and fluffy. Add Ingredients B and continue mixing until thick. Finally add the melted Ingredient C and mix well until evenly combined.
• Pour the batter into 3–4 cake pans (Ø 20 cm). Bake at 170°C for 20 minutes.

Mocha buttercream

• 500 g FILMA® Baker’s Cream Fat
• 150 g FILMA® Prestige (Butter Blend Margarine)
• 150 g Liquid fructose sugar
• 75 g Sweetened condensed milk
• 50 g Espresso extract (2 shots)
• 15 ml Mocha flavour

Beat FILMA® Baker’s Cream Fat and FILMA® Prestige (Butter Blend Margarine) until light and fluffy. Add the remaining ingredients and continue mixing until smooth, light, and fluffy.

Chocolate ganache

• 200 g Dark chocolate
• 200 g Whipped cream

Combine all ingredients in a non-stick pan and heat until the chocolate melts completely. Allow the mixture to set again, then whip until light and fluffy.

Assembly

• Place one layer of mocha cake sponge on a serving plate. Spread mocha buttercream evenly over the surface.
• Repeat the layering with the remaining cake layers.
• Cover the cake with chocolate ganache and smooth the surface.
• Decorate as desired.