John Myers
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Chocolate Almond Mocha Cake (small)
The perfect chocolate almond mocha cake (small) recipe with a picture and simple step-by-step instructions.
dough
- 80 g Flour
- 80 g Sugar
- Baking cocoa
- 0,5 packet Tartar baking powder
- 50 g Butter
- 1 Egg
- 60 ml Milk
- 40 g Ground almonds
- Ground vanilla
cream
- 250 ml Cream
- Instant espresso powder
- Powdered sugar
For decoration
- Mocha beans
- Mix all ingredients well except for the cocoa, then add the baking cocoa, stir and season to taste. Then put the dough in a small springform pan and cook at 180 degrees for about 25-30 minutes. Use the sample to test whether it is baked through. If you are unsure about dividing the bases (2) later, you can also divide the dough and distribute it on 2 small springform pans. When the cake is baked through, let it cool down completely and then divide it into 2 layers if necessary.
- Put the cream in a mixing bowl and stir in some espresso powder and some powdered sugar. Season the cream with both and then whip until stiff. Then put 1/3 of the cream on the lower base, distribute it a little and place the 2nd base on top of the cream. Then put the rest of the cream on the top base and spread it on top and on the side. Mocha beans for decoration on it and off in the fridge until it is eaten 🙂
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