Mocha cakes, that classic pastry that you come across regularly at markets, confirmation parties and cafes. Unfortunately, this delicacy is often found a bit dry and tasteless with a layer of frosting that is too thin. However, with this recipe you will succeed in making succulent mocha cakes that are guaranteed to please everyone!
Our experimental kitchen has been testing several variations of the recipe to find the best, mouth-watering recipe. This mocha bar recipe has the perfect combination of rich chocolate, cut with a suitably coffeey and rich icing, which is not only on top of the base, but also inside it.
These mocha pieces are suitable for serving at small cat-crossing parties as well as at the most important celebrations. There is always a reason to celebrate and mocha pieces! With the help of decoration, pastries can be made to look exactly like you, only your imagination is the limit. For summer parties, we recommend using edible flowers to accompany traditional nonpareils.
And coffee plays the most important role in this pastry. We recommend choosing a dark roast coffee, such as our Lauritsala , which is also one of our most popular coffees for understandable reasons. In tests, the light roast Kanava was found to be a viable alternative for those who prefer a more chocolatey finish.
Instructions for the best mocha pieces:
The recipe makes about 20-24 pieces.
Base
- 200g butter
- 5 tablespoons dark cocoa powder
- 2 ½ dl milk
- 1 ½ teaspoon salt
- 5 dl sugar
- 5 dl wheat flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon vanilla sugar
- 1 dl Turkish yogurt
- 2 eggs
Icing
- 50g butter
- 2 tablespoons dark cocoa powder
- 1 teaspoon vanilla sugar
- 500 g icing sugar
- ½ cup coffee
- Nonpareils, flowers, etc. for decoration.
Manufacturing
- Preheat the oven to 200 degrees.
- Melt the butter in a saucepan, add the dark cocoa powder, salt and milk. Let cool.
- Mix the dry ingredients for the base together. Pour the cooled butter-milk mixture into the dry ingredients and mix until smooth.
- Add the yogurt and eggs and mix the dough lightly until smooth.
- Pour the dough onto a baking sheet lined with baking paper and bake at 200 degrees for about 20 minutes.
- Remove the base from the oven and let it cool down completely. The secret to the juiciness is the holes that are poked into the finished mocha base with a blunt stick. The icing can drain into these holes.
- The frosting is made by melting butter, adding cocoa powder and vanilla sugar.
- Add powdered sugar and coffee to the frosting as well. If you want the frosting to be sweeter, add more powdered sugar, and if you want it to be more coffeey and runny, add more coffee.
- Spread the prepared frosting over the base quickly, and add the decorations quickly so that the frosting does not have time to solidify.
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Once the frosting has hardened, cut the mocha pieces into desired size pieces and enjoy!
The mocha pieces become even more succulent when stored in the refrigerator, but they are also delicious when fresh from the oven.
