One of my favorite cakes from the Netherlands is a Mokka cake.
At just about every bakery in Holland, you’ll find a version of this classic—and it’s always so incredibly delicious. In the Netherlands, it’s usually made with either a chocolate cake or a vanilla cake.
But if you can’t decide which one to go for, I say try my Chocolate-Flecked Sponge Cake. It’s the best of both worlds—a light vanilla sponge with finely grated chocolate folded in.
The cake is split into four even layers, and each one is soaked with a homemade espresso sugar syrup to keep it moist and full of flavor.
Then it’s filled with my espresso mascarpone frosting—super creamy, melt-in-your-mouth delicious, and perfect for anyone who loves coffee. I also add crushed praline between the layers for a little crunch and extra yum.
Once assembled, I place a book on top and let it rest in the fridge overnight so the layers settle beautifully and the cake becomes even more moist. The next day, I finish it off with a thin layer of my Espresso French Buttercream around the sides and on top of the cake, and then I pipe the rest of the buttercream on top—just like I remember from the bakeries in the Netherlands.
The Coffee French Buttercream pairs so well with the rest of the cake. And if you love coffee and cake layered with flavor and texture, this is definitely one for you.
Before you start
To read the full recipe, please subscribe!
