Premium Classic Mocha Cake

• •4 piece Whole eggs
• •10 piece Egg yolks
• •10 Cake emulsifier (e.g., SP or Ovalett)
• •160 Granulated sugar
• •1 tsp Vanilla extract
• •90 g Medium protein flour (all-purpose flour) (sifted)
• •20 g Milk powder (sifted)
• •20 g Cornstarch (sifted)
• •1 tsp Baking powder (sifted)
• •120 Margarine (melted and cooled)
• •20 g Mocha paste (for cake batter)
• •200 Margarine (for mocha cream, room temperature)
• •50 Powdered sugar (for mocha cream, sifted)
• •70 g Sweetened condensed milk (for mocha cream)
• •15 g Mocha paste (for mocha cream)
• •1 Espresso shot (optional, for mocha cream)

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Grease and flour an 8-inch (20 cm) round cake pan, or line with parchment paper. Sift together the medium protein flour, milk powder, cornstarch, and baking powder. Set aside.

2. 2

   In a large mixing bowl, combine the whole eggs, egg yolks, cake emulsifier, granulated sugar, and vanilla extract. Beat with an electric mixer on high speed for 10-15 minutes, or until the mixture is very pale, thick, and fluffy, reaching a 'ribbon' stage (when you lift the beaters, the batter should fall back in a thick ribbon that holds its shape for a few seconds).

3. 3

   Gently fold in the sifted dry ingredients into the egg mixture in 2-3 additions. Be careful not to overmix, as this can deflate the batter. Once just combined, add the melted and cooled margarine and the 20g mocha paste. Fold them in carefully until fully incorporated, ensuring no streaks of margarine remain at the bottom of the bowl.

4. 4

   Pour the batter into the prepared cake pan and gently tap the pan on the counter a few times to release any large air bubbles. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.

5. 5

   Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This is crucial before frosting.

6. 6

   While the cake cools, prepare the Mocha Cream. In a clean mixing bowl, beat the 200g room temperature margarine with an electric mixer on medium-high speed for about 5 minutes until it becomes pale and fluffy.

7. 7

   Gradually add the sifted powdered sugar to the whipped margarine, beating until well combined. Then, add the sweetened condensed milk, 15g mocha paste, and the optional espresso shot. Continue beating for another 5-7 minutes until the cream is light, smooth, and well emulsified.

8. 8

   Once the cake is completely cool, use an offset spatula or knife to spread the mocha cream generously over the top and sides of the cake. You can create decorative swirls or a smooth finish as desired. Slice and serve!

Chef's Tips

• 💡Ensure all ingredients for the cake batter are at room temperature for better emulsification and a smoother batter.
• 💡Do not open the oven door during the first 20-25 minutes of baking to prevent the cake from sinking.
• 💡For best results with the mocha cream, ensure your margarine is truly at room temperature – soft but not melted. If it's too warm, the cream might be greasy; if too cold, it won't whip properly.