Mokkakaka með mokkakremi

Mocha cake with mocha cream

We had our 21st wedding anniversary last week.

To celebrate the day, I baked a small cream cake with iced coffee and cappuccino powder in the cream.

And with pecans, both in the dough and on the cake as decoration.

Ingredients

200 g melted butter

175 ml iced coffee

4 eggs

1/2 tsp salt

1 pinch of ground vanilla

350 g sugar

250 g flour

70 g coarsely chopped pecans

100 g coarsely chopped dark chocolate

500 ml whipping cream

3 Tbsp brown sugar

3 tsp cappuccino powder

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, beat eggs and sugar until fluffy.

Mix the melted butter, iced coffee, baking cocoa, salt and vanilla with the egg-sugar mixture.

Add the flour to the dough and stir in.

Crush the pecans...

...and mix the chopped nuts and chocolate with the remaining dough.

Pour the dough into two equal-sized springform pans (approx. 20 cm)...

... and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for approx. 25 to 30 minutes (test with a toothpick!).

Then let the bases cool thoroughly and carefully remove them from the mold.

Cut each base in half.

Now prepare the mocha cream:

Put the whipping cream, brown sugar and cappuccino powder in a suitable mixing vessel, mix briefly and then beat until the cream has become nice and stiff.

Place the first cake layer on a cake plate or similar, spread it with half of the cream and carefully place the second cake layer on top.

Continue until all four layers are layered on top of each other with the cream in between.

Spread the remaining cream on the top layer and decorate as desired, for example with grated chocolate.

Bon appetit!

[Translated from here.]