Heavenly Mokkatorte Recipe: A Coffee Lover’s Delight
Do you crave a rich, sumptuous dessert that can tantalize your taste buds? Look no further! I am beyond excited to share an indulgent recipe with you – Austrian Coffee Cream Cake, also known as Mokkatorte.
This is a cake that has captured the hearts of Austrians and has been popular since the 19th century. This delicious treat comprises layers of sponge cake, filled with a mocha-flavored coffee cream generously garnished with some chocolate shavings. Doesn’t that sound like paradise?
The recipe isn’t complicated, but it does require a bit of patience and time. However, trust me; once you take the first bite, it’ll make all the effort worthwhile. Friends, this cream cake mokkatorte or coffee cream cake is heavenly!
But don’t get intimidated by its name. As a barista, I can assure you that even those who aren’t avid coffee drinkers will enjoy this delightful dessert. It’s perfect for all seasons and occasions – be it a cozy winter evening or a summer afternoon tea party.
So are you ready to impress your guests with an authentic Viennese delicacy? Get your apron on and join me as we embark on this culinary journey to create an extraordinary Austrian Coffee Cream Cake – a true delight straight from Vienna!
Why You’ll Love This Recipe
Are you a fan of coffee-flavored desserts? If yes, then you will surely adore Austrian Coffee Cream Cake, also known as Mokkatorte. This mocha-flavored cake is one of the traditional delicacies of Austria and has been winning hearts since the 19th century.
This cake is perfect for coffee lovers who can’t get enough of the rich and bittersweet notes of strong black coffee. It has layers of light, airy sponge cake infused with delicious austrian coffee cream, topped with whipped cream and garnished with chocolate flakes or ground almonds.
Not only does it taste heavenly, but it is also visually stunning. The layers of chocolate-colored sponge cake and fluffy white whipped cream will make your mouth water.
If you are looking for something to impress your guests or indulge in a treat yourself, Austrian Coffee Cream Cake should be at the top of your list. Believe me; once you take a bite, you won’t be able to resist the temptation to come back for more!
Ingredient List
Before you start baking, make sure you have all the necessary ingredients. To make the Austrian Coffee Cream Cake (Mokkatorte), you will need:
- 1 cup of unsalted butter at room temperature
- 1 and 1/4 cups of granulated sugar
- 2 tablespoons of your favorite strong black coffee or mocha-flavored coffee
- 6 large eggs, at room temperature, separated
- 1 cup plus 2 tablespoons of all-purpose flour, sifted
- 1 cup plus 3 tablespoons of ground almonds
- For the Austrian coffee cream:
- 1 and 1/4 cups of heavy cream
- 3 to 4 tablespoons of instant coffee powder or ground coffee, depending on your desired level of intensity
- Additional granulated sugar to taste
Make sure your butter is at room temperature before using it. The eggs should be separated and brought to room temperature as well so that they blend better into the batter. Use your favorite strong black coffee or mocha-flavored coffee to add depth and complexity to the cake layers.
For the cake batter, you will need all-purpose flour and ground almonds. Both ingredients provide structure and texture to the cake. The ground almonds add a nutty aroma and distinct flavor that complement the mocha-flavored cake layers.
Lastly, for the Austrian coffee cream filling, use heavy cream as a base and add instant coffee powder or ground coffee to achieve an authentic Austrian or German mocha cake flavor. Adjust the sweetness level by adding granulated sugar to your liking.
The Recipe How-To
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottom with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together 1 ½ cups of flour, 1 cup of ground almonds, and 3 tablespoons of coffee. Make sure to incorporate all the ingredients well.
Step 3: Mix Wet Ingredients
Using a whisk or an electric mixer, cream together 2 sticks of butter and 1 cup of sugar until the mixture is light and fluffy. Add three large eggs one at a time, beating well after each addition.
Step 4: Combine Dry + Wet Ingredients
Add half of the dry ingredients into the wet mixture and stir gently until just combined. Stir in fresh strong black coffee (about ½ – ¾ cup) then add the remaining dry ingredients. Do not overmix!
Step 5: Fill the Pan
Divide the batter evenly among your three prepared pans.
Step 6: Bake the Cake
Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Make Coffee Cream Filling
In a separate mixing bowl, whip enough heavy whipped cream to create three cups worth. Once whipped, fold in half cup Austrian coffee-flavored liqueur.
Step 8: Assemble Cake Layers
Using a piping bag (or spoon), pipe dollops of coffee cream filling onto one layer of cake. Repeat with your second layer as well but do not pipe onto your topmost layer.
Step 9: Frost Cake
Frost the topmost layer with any remaining cream you might have from step seven around its edges. Dust cocoa powder on top.
Voila! Your Austrian Coffee Cream Cake (Mokkatorte) is now ready to be served. Bon Appétit!
Substitutions and Variations
Looking for some possible substitutions or variations to make this Mokkatorte recipe even more interesting? You could try the following twists on this classic Austrian coffee cream cake:
– Instead of using mocha-flavored coffee, you can use strong black coffee or espresso to give your cake a richer flavor.
– If you prefer a lighter taste, you can use half-and-half instead of heavy cream to make the coffee cream. Alternatively, you could use whipped cream or sweetened condensed milk for added sweetness.
– For a gluten-free version, you can substitute flour with almond flour or gluten-free flour blend. You can also add ground almonds and coconut flour to enhance the texture of the cake.
– If you want to add some booze to the cake, you can include rum in the recipe by soaking the sponge layers with it before layering the coffee cream.
– Add some crunch to your Mokkatorte by adding chopped walnuts or hazelnuts between the sponge layers.
– You could also opt for chocolate variations like German chocolate, dark chocolate or milk chocolate in substituting ground almonds. The result would be a rich and decadent mocha cake.
– Looking for a fun twist on the traditional presentation? Try turning this classic cake into individual cupcake cakes that are great for serving at parties.
With its flexibility and versatility, there are many ways to make this Austrian coffee cream cake uniquely yours. Don’t hesitate to experiment with different ingredients and combinations to create your new favorite Mokkatorte recipe.
Serving and Pairing
When it comes to serving and pairing the Austrian Coffee Cream Cake, there are a few tips that you should keep in mind. First and foremost, this cake is best served chilled or at room temperature. So, be sure to prepare and chill the cake before serving it.
As for pairings, you have a few options. This cake pairs beautifully with a rich and flavorful cup of mocha-flavored coffee or strong black coffee. The rich coffee flavor of the cake compliments the coffee notes of the beverage perfectly.
In addition to coffee, you could also consider serving this cake with a scoop of vanilla ice cream or whipped cream on top. The cool, creamy texture of the ice cream or whipped cream helps to balance out the richness of the cake.
If you’re looking to impress guests at a dinner party or special event, consider pairing this dessert with a sweet dessert wine like muscat or port. The sweetness of these wines pairs perfectly with the rich and decadent flavors of the Austrian Coffee Cream Cake.
No matter how you choose to serve and pair this cake, your guests are sure to be impressed with its delicious flavor and beautiful presentation.
Make-Ahead, Storing and Reheating
The Austrian Coffee Cream Cake (Mokkatorte) is a delicious cake that can be made ahead of time and stored for later use. It’s an ideal dessert for those who love coffee and chocolate flavors. The cake can be made a day before serving or even earlier, and it will still keep its fresh taste.
After baking, let the cake cool completely before storing. You can store the cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Another option is to freeze the cake for up to one month. To freeze, wrap the cake tightly with plastic wrap, then aluminum foil, and place it in the freezer.
To reheat the frozen or refrigerated cake, leave it at room temperature for about an hour before serving. You can also heat individual slices in the microwave or oven for a few seconds to bring them back to their original texture.
If you plan to make the cake ahead of time, you can prepare the coffee cream frosting separately and store it in an airtight container in the refrigerator until ready to use. You should whip it again just before spreading it on the cake to get fluffy frosting once more.
Overall, this cake is perfect for special occasions since you can prepare it well in advance and enjoy its rich flavors anytime you want without rushing.
Tips for Perfect Results
Austrian Coffee Cream Cake, or “Mokkatorte,” is a delicate and flavorful cake that requires some attention to detail in order to get the perfect results. Here are some tips to make sure your Mokkatorte turns out just right:
Firstly, make sure your butter is at room temperature before starting the recipe. Softened butter blends easily with sugar and other ingredients, which ensures a soft texture and a smooth batter.
Secondly, it’s important to use good quality eggs that are at room temperature. Room temperature eggs tend to whip better than cold ones, and when they’re fresh, they help give the cake a lighter texture.
Thirdly, be sure not to overmix your batter when adding the flour mixture. Overmixing can cause gluten formation which can make your cake tough instead of light and tender.
Fourthly, when making the coffee cream filling, it’s important to let it cool down completely before using it in your cake. If the cream is too warm or hot, it can melt the cake layers or make them soggy.
Fifthly, use a serrated knife for cutting the cake layers evenly. Make sure you trim off any uneven edges before frosting and assembling the layers.
Sixthly, add ground almonds and coffee to only one tablespoon of flour instead of adding them directly to flour mixture because they have moisture which can affect the texture of your cake.
Seventhly, when making frosting or whipped cream for decoration on top of Mokkatorte always beat until stiff peaks form for it is essential for balancing sweetness with rich flavor.
With these tips in mind, you’ll be able to create an impressive Mokkatorte that would impress everyone who tries it!
Bottom Line
In conclusion, the Austrian Coffee Cream Cake or Mokkatorte is a delicious dessert that has stood the test of time. Its rich history and unique flavors make it a perfect choice for any special occasion or even just as a treat for yourself. With its easy-to-follow recipe and versatility, you can easily customize this cake to your liking, whether you want to add ground almonds, top it with whipped cream, or garnish it with rum.
So why not take your taste buds on a trip to Vienna and try out this wonderful cake for yourself? I assure you, once you indulge in a slice of this moist and decadent cake, you’ll understand why so many people in Austria and beyond love it. Don’t wait any longer, grab your ingredients and get baking!
Austrian Coffee Cream Cake (Mokkatorte) Recipe
Ingredients
Ingredients for Cake
- 1 cup flour
- 3/4 cup ground almonds
- 3/4 cup sugar
- 4 eggs
- 1 tablespoon strong black coffee (Mocha)
Ingredients for Mocha Cream
- 3/4 cup sugar
- 1/2 cup butter
- 3 egg yolks
- 1/2 cup strong black mocha-flavored coffee
Instructions
- Directions for Cake:
- Separate the egg yolks and whites.
- Beat the egg yolks and sugar together until creamy.
- Add the ground almonds and the tablespoon of coffee.
- Beat the whites to a stiff froth. Fold this in alternately with the flour, until the whole is stiff but quite light.
- Grease 2 cake-tins and dust with flour.
- Bake in a moderate oven (350) for about 30 minutes.
- Fill AND cover with Mocha cream.
- Directions for Mocha Cream:
- Beat the egg yolks with the sugar.
- Add the coffee and stir well.
- Put in a double boiler and cook until the mixture is like a creamy custard.
- Allow to cool.
- Beat the butter to a cream. Mix this in with the custard.
- Spread the cream on top of the lower half of the Torte. Place the other half on top. Cover the top and sides with the remainder.
- If you can get little imitation coffee beans in chocolate or sweets, they make a nice decoration. Otherwise, use real coffee beans.