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Le Chaudron recipe
Moka au café
Coffee moka cake
⏱ 45 minServes 8Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sponge cake (200 g / 7 oz)
250 g (9 oz)soft butter
150 g (5 oz)powdered sugar
3 tbspinstant coffee- 50 ml (3½ tbsp)strong coffee
80 g (3 oz)sliced almonds
- 1 sponge cake (200 g / 7 oz)
- 250 g (9 oz) soft butter
- 150 g (5 oz) powdered sugar
- 3 tbsp instant coffee
- 50 ml (3½ tbsp) strong coffee
- 80 g (3 oz) sliced almonds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the instant coffee in the hot strong coffee and let cool; it flavors the cream and soaks the sponge.Making it from scratch? See the genoise — ≈ 20 min
- Beat the soft butter with the powdered sugar in a mixer for 5 minutes until smooth, pale and fluffy.
- Beat three-quarters of the cooled coffee into the buttercream until evenly colored.
- Cut the sponge into three even layers with a serrated knife and brush each with the rest of the coffee.
- Spread coffee buttercream between the layers, stacking them evenly.
- Cover the whole cake with buttercream using an offset spatula, smoothing the top and sides.
- Press lightly toasted sliced almonds around the sides and chill at least 2 hours before serving.
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