Jumat, 31 Januari 2014
Mocha java cake
Mocha java Cake
Ingredients for sponge
- Eggs 6
- Caster sugar 6 ounces
- Flour 4 ounces
- Coco powder 2 ounces
- Vanilla essence 1 tsp
- Syrup for soaking the sponge
- Water 1 cup
- Sugar ½ cup
- Coffee 1 tsp heaped
- Cook altogether
Ingredients for mocha moose layer
- Dark chocolate 150 gm
- Cream 100 ml
- Whipped cream 200 gm
- Gelatin 2 tbsp dissolved in ¼ cup water
- Egg yolks 3
- Nuttela 3 tbsp
- Coffee 1 tsp heaped mixed with 1 tbsp water
- Caster sugar ½ cup
- Vanilla 1 tsp
Ingredients for coffee mousse layer
- Egg yolks 3
- Sugar ½ cup
- Coffee 1tsp mixed with 1 tbsp water
- Vanilla 1 tsp
- Gelatin 2 tbsp dissolved in ¼ cup water
- Whipped cream 200 gm
Ingredients for glaze
- Dark chocolate chopped 150 gm
- Cream 175ml
Method for sponge
- Beat eggs and sugar till light and fluffy, fold in flour and coco, pour mixture into 9 inches round pan, bake for 20 minutes until done, remove and cool.
Method for mocha mousse layer
- Melt dark chocolate on a double boiler. Add half cup cream, add egg yolks, sugar and cook until slightly thick, remove and add coffee, dissolved gelatin and vanilla essence, cool, lastly fold in fresh cream and nutella.
Method for coffee mousse layer
- Put the egg yolk and sugar in sauce pan, cook on low flame until sugar dissolved, add gelatin, coffee, essence and fold in whipped cream.
Method for glazed
- Melt chocolate with cream, keep aside.
To assemble cake
- In a 9 inch spring foam tin put one layer of cake soaked with prepared syrup, pour the mocha mousse, let it set for 30 minutes, top with 2nd layer of cake again soak the cake with syrup, pour the coffee mousse mixture and let it set for 2 hours, remove cake and pour the glaze over it, serve chilled.
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