Welcome to the delicious world of Pastel Moka (Mocha Cake), a delightful treat perfect for coffee and chocolate lovers! This comprehensive guide is designed especially for women over 35, looking for a delectable yet straightforward recipe. Let’s dive into this mouth-watering journey.

Introduction

Pastel Moka combines the rich flavors of coffee and chocolate, creating a perfect balance between bitterness and sweetness. This recipe is tailored to be easy yet impressive, ideal for family gatherings, friendly brunches, or a quiet afternoon with a book.

Ingredient List

• Para bizcocho
• 3 tazas de harina todo uso.
• 2 y ⅔ de taza de azúcar.
• 3 cucharadas de cacao en polvo.
• 1 cucharadita de sal.
• 1 cucharada de bicarbonato de sodio.
• 1 y ½ cucharadita de polvo de hornear.
• ½ taza de crema agria.
• ½ taza de suero de leche.
• 3 huevos grandes.
• 1 y ¼ de taza de café caliente (preparado fuerte).
• ½ taza de agua.
• ¾ taza de aceite vegetal.
• Para la crema:
• 450 gramos de mantequilla sin sal.
• 900 gramos de azúcar glass.
• 1 cucharada de polvo de cacao.
• 1 cucharada de café expreso en polvo.
• 1 cucharada de vainilla.
• 3 cucharadas de crema pesada.
• ½ cucharadita de sal.
• Glaseado:
• ½ taza de chocolate oscuro picado.
• ¼ de taza de crema pesada

Serves: 8-10

Preparation Steps

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Wet Ingredients: In a separate bowl, mix milk, oil, eggs, and vanilla extract. Add this mixture to the dry ingredients, stirring until just combined.
4. Add Coffee: Gently fold in hot coffee to the batter. It will be quite liquid, but that’s normal.
5. Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Remove from oven and let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Mocha Frosting

1. Butter Base: Beat softened butter until smooth.
2. Dry Ingredients: Gradually add powdered sugar and cocoa powder, continue beating.
3. Flavor Infusion: Add dissolved coffee, heavy cream, and vanilla extract. Beat until fluffy and well combined.

Assembling the Cake

1. Layering: Place one cake layer on your serving plate. Spread a layer of mocha frosting over it.
2. Stacking: Place the second cake layer on top and apply frosting evenly on the top and sides of the cake.

Cooking Notes

• Coffee Strength: Adjust the strength of the coffee in both the cake and frosting to suit your taste.
• Cake Moisture: If the cake seems too dry, brush each layer with simple syrup before frosting.
• Quality of Cocoa: Use good quality cocoa powder for a richer flavor.

Serving Suggestions

1. Classic Style: Serve as is for a classic mocha experience.
2. With Ice Cream: A scoop of vanilla or coffee ice cream complements the cake wonderfully.
3. Berries on Top: Fresh berries like strawberries or raspberries add a refreshing twist.
4. Whipped Cream: Serve with a dollop of whipped cream for extra indulgence.
5. Dusted with Cocoa: A light dusting of cocoa powder or powdered sugar on top for a classy finish.

Tips

• For an even bake, rotate the cake pans halfway through the baking time.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• If the frosting is too thick, add a bit more heavy cream to achieve the desired consistency.

Cooking Time

• Prep Time: 20 minutes
• Bake Time: 30-35 minutes
• Frosting and Assembly: 15 minutes
• Total Time: ~65-70 minutes

Nutritional Information (per serving)

• Calories: 450 kcal
• Carbohydrates: 58 g
• Protein: 5 g
• Fat: 22 g
• Saturated Fat: 10 g
• Cholesterol: 70 mg
• Sodium: 220 mg
• Fiber: 3 g
• Sugar: 40 g

Storage Advice

1. Room Temperature: Store in an airtight container at room temperature for up to 3 days.
2. Refrigerate: Can be refrigerated for up to 1 week.
3. Freezing: Freeze layers individually for up to 2 months. Thaw and then frost.
4. Moisture Control: Keep a piece of bread in the container to absorb excess moisture.
5. Prevent Sticking: Place a piece of parchment paper between slices when storing.

FAQs

1. Can I make this cake gluten-free?

• Yes, use a gluten-free flour blend in place of all-purpose flour.

1. How can I make the frosting less sweet?

• Reduce the amount of powdered sugar and increase cocoa powder slightly.

1. Can I use brewed coffee instead of instant coffee?

• Yes, replace the hot water with equal parts of hot, strong brewed coffee.

1. What can I substitute for eggs in this recipe?

• Use applesauce or mashed bananas as egg substitutes.

1. Can I make this cake in a bundt pan?

• Absolutely, adjust the baking time accordingly.

1. How do I know when the cake is done?

• A toothpick inserted into the center should come out clean.

1. Can I make cupcakes with this batter?

• Yes, this batter is perfect for cupcakes. Adjust baking time to 18-20 minutes.

1. How to store the frosting if made in advance?

• Store in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip before use.

1. What’s the best way to dissolve the coffee for the frosting?

• Use very hot water and stir until fully dissolved.

1. Can I use decaf coffee?
   • Certainly, decaf coffee works just as well for a caffeine-free version.

Conclusion

Pastel Moka is a divine fusion of coffee and chocolate, perfect for any occasion. With this guide, you’re all set to create a stunning and delicious cake that’s sure to impress. Enjoy the rich flavors and happy baking!

Vegan Alternative Recipe

Ingredient List

• Vegan Cake:
• 2 cups all-purpose flour (or gluten-free alternative)
• 1 cup granulated sugar (vegan)
• 1/2 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk
• 1/2 cup vegetable oil
• 2 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1 cup hot coffee (decaf for caffeine-free)
• Vegan Mocha Frosting:
• 1 cup vegan butter
• 3 cups powdered sugar (vegan)
• 1/2 cup unsweetened cocoa powder
• 2 tbsp instant coffee powder (dissolved in 2 tbsp hot water)
• 2-3 tbsp almond milk
• 1 tsp vanilla extract

Preparation Steps

1. Preheat Oven: Set the oven to 350°F (175°C).
2. Mix Dry Ingredients: Combine flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Wet Mix: In another bowl, blend almond milk, oil, apple cider vinegar, and vanilla.
4. Combine and Bake: Follow the same steps as the regular recipe, substituting vegan ingredients.
5. Vegan Frosting: Same process as regular frosting, using vegan butter and almond milk.

Tips for Vegan Version

• Check Ingredient Labels: Ensure all ingredients are vegan-friendly.
• Apple Cider Vinegar: Helps in rising and adds fluffiness.

Vegetarian Alternative Recipe

Ingredient List

• Same as the original recipe, with the option to use organic dairy and free-range eggs.

Preparation Steps

• Follow the original recipe. This recipe is inherently vegetarian.

Tips for Vegetarian Version

• Organic Ingredients: Using organic ingredients can enhance flavor and nutritional value.

Kids Friendly Recipe

Ingredient List

• Reduce coffee in the cake to 1/2 cup for a milder flavor.
• Use decaffeinated coffee.

Preparation Steps

• Follow the same steps as the original recipe with the adjusted amount of coffee.

Tips for Kids Friendly Version

• Less Coffee: Reducing coffee makes it more suitable for kids.
• Fun Decorations: Let kids decorate the cake with sprinkles or edible decorations.

Enjoy creating these delightful variations of Pastel Moka, catering to different dietary needs and preferences. Each version promises a delicious experience. Happy baking!