Mocha Cake

De Bruno Albouze · 180 min

Ingredientes

Preparación

1. Make the chocolate genoise: beat eggs and sugar over a bain-marie until warm (about 40°C / 104°F), then beat on high speed for 5 minutes until it forms a ribbon.
2. Sift flour, cornstarch and cocoa together, fold into the egg mixture with a spider skimmer, then fold in the melted butter.
3. Bake at 180°C / 350°F for 50 minutes. Unmold, cool to room temperature, wrap in plastic and refrigerate overnight.
4. Make the coffee extract: cook espresso and sugar down to a syrupy consistency, thickening as it cooks. If too thick, add a few drops of water or coffee. Store at room temperature.
5. Make the coffee punch by mixing all its ingredients, adding coffee extract if needed. Use at room temperature.
6. Make the Italian meringue buttercream: whip egg whites with 50 g sugar and cream of tartar on medium speed to a foamy stage. Meanwhile, cook the remaining sugar and water to 118°C / 245°F. Pour the hot syrup slowly into the meringue, raise the speed and beat to stiff peaks, then lower the speed and beat until the meringue reaches 30°C / 86°F.
7. Add the vanilla, then the cubed butter gradually, beating on high until smooth and fluffy. Add coffee extract to taste. If it separates, chill for about 15 minutes, then beat on high until smooth again.
8. Slice each genoise into 4 or 5 thin layers. Brush the bottom slice with chocolate chablon (melted chocolate mixed with oil) and chill until set. Dip the chilled slice crumb side down into the punch for 5 seconds, then flip it chablon side down onto a platter.
9. Pipe the first layer of buttercream with a open star tip, scraping off excess for thin layers. Repeat with remaining slices, keeping the first three layers level.
10. Frost the top and sides, smooth with a bench scraper, and decorate with 8 to 10 rosettes. Garnish with milk chocolate shavings if desired. Rest 30 minutes before serving; keeps refrigerated up to 5 days.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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