Mokkatorte (Mocha Cream Cake)

This cake has been a family favorite for years. The trick that makes it special is cooking the cream with the chocolate and coffee the night before — it transforms into something much richer and more complex than just whipped cream, and the overnight rest in the fridge is non-negotiable. Don’t skip the two-day approach; the sponge settles and the cream firms up beautifully, and you’ll be rewarded with clean, even slices.

Servings: 16 slices Active time: ~40 minutes Resting time: ~8 hours (overnight) Total time: ~8 hours 40 minutes

Ingredients

For the sponge

• 4 large eggs
• 2 tbsp hot water
• 150 g sugar
• 1 packet vanilla sugar
• 100 g all-purpose flour
• 100 g cornstarch
• 1 tsp baking powder

For the mocha cream

• 800 ml heavy whipping cream
• 110 g chocolate (mocha or dark)
• 2 tbsp instant coffee powder
• 4 packets cream stabilizer (Sahnesteif or equivalent)
• 4 packets vanilla sugar
• 1 packet chocolate decoration (mocha beans)

Method

The day before

1. Make the mocha cream base. Pour the cream into a saucepan and slowly bring to a boil over medium heat, stirring constantly. Break the chocolate into pieces and let it melt into the hot cream. Stir in the instant coffee until fully dissolved. Pour into a bowl, let it cool slightly, then cover and refrigerate overnight. This is the most important step — don’t rush it.

2. Bake the sponge. Beat the eggs together with the hot water, sugar, and vanilla sugar on high speed until the mixture is thick, pale, and nearly white — this takes a good 5–8 minutes and is what gives the sponge its lift. Combine the flour, cornstarch, and baking powder, then sift them in gradually, a tablespoon or two at a time, folding carefully to keep as much air as possible. Pour the batter into a 28 cm springform pan lined with baking paper on the base. Bake at 175°C (top-bottom heat) for 25–30 minutes. Leave the sponge in the pan overnight in a cool place — it slices much more cleanly the next day.

Assembly day

1. Release the sponge. Run a blunt knife gently around the inside edge of the pan, then carefully invert the sponge onto a board, peel away the paper, and use a long serrated knife to slice it horizontally into three even layers.

2. Whip the cream. Add the cream stabilizer and vanilla sugar to the chilled mocha cream and whip until stiff. It should hold firm peaks — don’t under-whip or the layers will slide.

3. Fill and frost. Use about three-quarters of the cream to fill the two layers and spread smoothly over the top and sides of the cake. Transfer the remaining cream to a piping bag and pipe a generous rosette or swirl onto each of the 16 portions and one in the center. Press a mocha bean into each rosette.

4. Rest before serving. Refrigerate for at least 2 more hours before cutting. The cream needs time to set fully, and the flavors are better for it.

Notes

• Dark chocolate shavings make a beautiful finishing touch on the sides or scattered over the top.
• If you can’t find Sahnesteif, any whipped cream stabilizer works — or use crème fraîche to stabilize naturally, though it will be slightly less sweet.
• The sponge can be made two days ahead if needed; wrap it tightly once cool.
• Leftovers keep well in the fridge for 2–3 days, covered.