Homemade coffee mocha recipe

For the sponge cake: Preheat the oven to 180 °C. Melt the butter gently.

Break the eggs. Beat the egg whites until stiff with salt. Whisk the yolks with the sugar until they lighten in color. Add the sifted flour and hazelnut powder.

Mix and pour in the melted butter. Gently fold in the egg whites. Pour this batter into a previously buttered cake pan (about 20 cm in diameter).

Bake for 35 minutes in the oven. Let cool on a rack. Cover and place in the refrigerator for 1 hour.

For the buttercream: Gently bring the water and sugar to a boil. Slowly mix with the egg yolks and beat vigorously until the mixture cools down. Incorporate the softened butter cut into pieces along with the coffee flavoring.

Finely chop the hazelnuts.

Cut the sponge cake into 3 layers, cover 2 with a quarter of the cream, sprinkled with 50 g of chopped nuts. Stack the 2 layers covered with cream and finish with the third layer. Cover the cake with the third quarter of cream. Sprinkle the remaining nuts over the entire cake.

Put the last quarter of cream in a piping bag and use it to decorate the cake.

To finish, place the cake in the refrigerator for 2 hours (it will be even better the next day). Serve very cold.