Moka Coffee Cake with Light Coffee Buttercream

Ingredients

• 4 Large eggs (room temperature)
• 120 g Granulated sugar
• 1 Vanilla sugar sachet (8 g packet)
• 120 g Cake flour (sifted) (sifted twice)
• 250 g Unsalted butter (softened at room temperature, cut into small dice for second half)
• 200 ml Water (for coffee syrup)
• 100 ml Strong brewed coffee (use espresso or very strong drip coffee)
• 100 g Granulated sugar (for syrup)
• 5 ml Vanilla extract (≈1 tsp)
• 1 Madagascar vanilla bean (split lengthwise, seeds scraped into syrup)
• 50 ml Water (for Italian meringue)
• 75 g Granulated sugar (for Italian meringue)
• 4 Egg whites (room temperature)
• 20 g Granulated sugar (for meringue stiffening)
• 50 ml Water (for buttercream syrup)
• 100 g Granulated sugar (for buttercream syrup)
• 4 Egg yolks (room temperature)
• 5 ml Coffee extract (≈1 tsp, adjust to taste)
• 50 g Toasted almond slices (lightly toasted)
• 30 g Chocolate pearls (optional) (for decoration)

Instructions

1. Prepare the genoise batter

   Crack the 4 eggs into the bowl of the stand mixer. Add 120 g sugar and the vanilla‑sugar sachet. Whisk on high speed for about 10 minutes until the mixture turns pale, triples in volume and forms a ribbon when the whisk is lifted.

   Time: PT10M

2. Fold in the flour

   Sift the 120 g cake flour twice. Add it to the batter in two equal portions, gently folding with a rubber spatula between additions to keep the batter airy.

   Time: PT5M

3. Bake the genoise

   Preheat the oven to 170 °C. Butter and flour an 18 cm round pan, line the bottom with parchment, then pour in the batter and smooth the surface. Bake for 25‑30 minutes, or until a skewer inserted in the centre comes out clean.

   Time: PT30M

   Temperature: 170°C

4. Cool the sponge

   Allow the cake to rest in the pan for 5 minutes, then turn it out onto a cooling rack and let it cool completely.

   Time: PT5M

5. Make coffee‑vanilla syrup

   In a saucepan combine 200 ml water, 100 ml strong coffee, 100 g sugar, 5 ml vanilla extract and the split vanilla bean (seeds added). Bring to a boil, stir until sugar dissolves, then remove from heat. Discard the bean, let the syrup cool slightly.

   Time: PT5M

6. Prepare the Italian meringue

   In a small saucepan combine 50 ml water and 75 g sugar. Heat to 120 °C (use a candy thermometer). Meanwhile, whisk the 4 egg whites in a clean bowl until foamy, then add the 20 g sugar and continue whisking until soft peaks form. When the syrup reaches 120 °C, slowly pour it in a thin stream into the egg whites while the mixer runs at high speed. Whisk for several more minutes until the meringue is cool, glossy and holds stiff peaks.

   Time: PT12M

7. Make the buttercream base (yolk syrup)

   In another saucepan combine 50 ml water and 100 g sugar. Heat to 120 °C. While it heats, whisk the 4 egg yolks in a bowl until they lighten slightly. When the syrup reaches temperature, slowly stream it into the yolks while the mixer runs on high. Continue whisking until the mixture is cool, thickened and forms a ribbon.

   Time: PT12M

8. Incorporate butter and meringue

   Add half of the softened butter (≈125 g) to the cooled yolk mixture and beat until smooth. Add the remaining butter in small dice and continue beating until fully incorporated. Finally, fold in the Italian meringue on low speed, then add 5 ml coffee extract and beat briefly until the buttercream is light, glossy and holds its shape.

   Time: PT17M

9. Slice the genoise

   Using a long serrated knife, cut the cooled sponge horizontally into three even discs. Keep the crumbs for later if desired.

   Time: PT5M

10. Assemble the cake

    Place the first sponge layer on a serving plate. Brush generously with the coffee‑vanilla syrup. Spread about ½ cm of buttercream over the layer. Place the second layer, brush both sides with syrup, add another layer of buttercream, then top with the third layer (syrup‑brushed side down). Press lightly.

    Time: PT10M

11. Crumb coat and chill

    Apply a thin “crumb coat” of buttercream over the entire cake to seal in crumbs. Refrigerate for 20 minutes to set.

    Time: PT20M

12. Final coating and decoration

    Spread a smooth final layer of buttercream over the top and sides. Press toasted almond slices onto the sides. Fill a piping bag with a star tip and pipe a decorative border of buttercream around the top. Garnish with chocolate pearls (or any preferred garnish). Optionally, pipe the word “Moka” with melted dark chocolate.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g