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Chocolate Mocca Cake is a tasteful cake that combines the flavour of aromatic Brunberg dark chocolate with a velvety filling of coffee and mascarpone. The cake is topped with fresh berries to add a lovely colour and fresh taste to the dessert. This treat is perfect for the festive table or when you want to serve something special. The cake is lactose-free.
Lactose-free
Cake base:
4 eggs
2 dl sugar
2 dl wheat flour
1 tsp. baking powder
Coffee mascarpone filling:
200 g lactose-free mascarpone
4 dl whipped cream
200 g Brunberg Dark Chocolate 53%
½ dl icing sugar
2 tbs. strong coffee
Chocolate icing:
1 dl whipped cream
150 g Brunberg Dark chocolate 53%
Decoration:
Brunberg Truffles (incl. lactose)*
Färska bär
* Truffles can be replaced with chocolate pieces or grated chocolate, if you want a completely lactose-free cake.
Cake base
1. Line a springform cake tin of 18-22 cm diameter with baking paper or grease and bread it with crust crumbs. Preheat the oven to 175°C.
2. Whisk the room temperature eggs and sugar.
3. Add the wheat flour and baking powder through a sieve to the batter and mix gently with a spatula.
4. Pour the batter into the tin and bake the cake on the lower shelf of the oven for 30 minutes.
5. When the dough no longer sticks to the stick, the cake is ready. Leave the cake to cool for a while in the tin before removing it.
6. Cut the cake into two or three pieces.
Coffee mascarpone filling
1. Whip the cream and icing sugar to a foam. Mix the mascarpone with a spoon before adding it to the foam.
2. Melt the chocolate over a water bath. Whisk all the ingredients together, stirring vigorously, to make a silky smooth filling.
3. Fill the cake, setting aside ⅓ of the filling and placing it in another bowl to decorate the cake.
4. Spread the remaining ⅓ of the filling around the edges of the cake and on the cake with a spatula.
Chocolate icing
Measure the cream into a saucepan. Heat it up, but not to boiling point. Remove the saucepan from the heat and add the chocolate pieces. Stir until the chocolate has crumbled and the icing is smooth. If necessary, continue stirring on the stove, on the lowest heat. Leave to cool for a while before spreading on the cake. Pour the glaze onto the centre of the cake. Spread with a spatula over the top and let it drip evenly down the sides of the cake. Place immediately in the fridge to set.
Decorate the cake with fresh berries and truffles.
Lactose-free
Cake base:
4 eggs
2 dl sugar
2 dl wheat flour
1 tsp. baking powder
Coffee mascarpone filling:
200 g lactose-free mascarpone
4 dl whipped cream
200 g Brunberg Dark Chocolate 53%
½ dl icing sugar
2 tbs. strong coffee
Chocolate icing:
1 dl whipped cream
150 g Brunberg Dark chocolate 53%
Decoration:
Brunberg Truffles (incl. lactose)*
Färska bär
* Truffles can be replaced with chocolate pieces or grated chocolate, if you want a completely lactose-free cake.
Cake base
1. Line a springform cake tin of 18-22 cm diameter with baking paper or grease and bread it with crust crumbs. Preheat the oven to 175°C.
2. Whisk the room temperature eggs and sugar.
3. Add the wheat flour and baking powder through a sieve to the batter and mix gently with a spatula.
4. Pour the batter into the tin and bake the cake on the lower shelf of the oven for 30 minutes.
5. When the dough no longer sticks to the stick, the cake is ready. Leave the cake to cool for a while in the tin before removing it.
6. Cut the cake into two or three pieces.
Coffee mascarpone filling
1. Whip the cream and icing sugar to a foam. Mix the mascarpone with a spoon before adding it to the foam.
2. Melt the chocolate over a water bath. Whisk all the ingredients together, stirring vigorously, to make a silky smooth filling.
3. Fill the cake, setting aside ⅓ of the filling and placing it in another bowl to decorate the cake.
4. Spread the remaining ⅓ of the filling around the edges of the cake and on the cake with a spatula.
Chocolate icing
Measure the cream into a saucepan. Heat it up, but not to boiling point. Remove the saucepan from the heat and add the chocolate pieces. Stir until the chocolate has crumbled and the icing is smooth. If necessary, continue stirring on the stove, on the lowest heat. Leave to cool for a while before spreading on the cake. Pour the glaze onto the centre of the cake. Spread with a spatula over the top and let it drip evenly down the sides of the cake. Place immediately in the fridge to set.
Decorate the cake with fresh berries and truffles.