Chocolate mocha cake with burnt sugar foam

   Hello everyone,how was your Christmas? Mine was lovely,i stayed at home, watching movies and stuffing myself like a turkey with everything was edible on the Christmas table!!!😁

I still feel overwhelmed by Christmas dinner and what could really make me feel better right now is a decent cup of coffee☕Thank God coffee exists or else I would be completely lost every morning!!!

Well,where is coffee is some treat too,sometimes sweet other times salty and when i have a slice of cake for breakfast i call it a feast😉

We had this mocha cake on Christmas day the recipe was supposed to be published before Christmas but i took a break and choose spending that time with my family not writing on the blog.

Sorry for that ,but a slice of creamy melt in your mouth texture cake is welcome anytime though 🙄

I made this cake many times over the year improving the recipe,adding more of this or less of that until my taste testers approved it.

This cake is very easy to put together and features 2 of my favorite flavors: coffee and walnuts, and the burnt sugar foam adds an entirely new dimension of flavor to the cake.If you didn't use melted sugar before it may sound difficult but it's actually easy peasy just follow my tips and you won't fail!!

In case this cake matches your taste and if you give it a try i would like to hear your opinion!!!

Only 4 day left from this year,2018 is almost about to end so i'm ending this post wishing an even better year, may your 2019 be filled with happiness and lots of love,my friends!!!

Yield :6-8 portions


Ingredients sponge cake:

• 4 eggs(M-L size)
• 125g(1 cup) caster sugar
• 80g all-purpose flour
• 40g cocoa powder
• 60ml sunflower oil

Ingredients mocha filling:

• 300g mascarpone cheese,room temperature
• 300ml whipping cream (30 %fat content)chilled
• 200g dulce de leche
• 2 tbsp nescafe(or other instant coffee powder)classic instant coffee

Burnt sugar foam:

• 4egg whites
• 10 tbsp caster sugar

To finish:

• 80g toasted walnuts,roughly chopped

DIRECTIONS

Sponge cake:

• Preaheat oven to 180ºC/350ºF(convection/fan forced mode)
• Line with parchment paper a 20cm diameter springform pan.
• Place eggs in a large,clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk until mixture becomes thick, fluffy, and doubles in volume.
• Reduce the mixer speed to medium and slowly add sunflower oil.Whisk until just combined.
• Sift the flour and cocoa powder on top of the egg mixture,a little at a time, and fold it gently using a silicone spatula.
• Pour the batter into the prepared pan,spread it evenly with an offset spatula and bake at at 180ºC/350ºF for 25-30 minutes until the toothpick inserted into the center of the cake comes out clean.
• Cool in the pan for 10 minutes then release the cake from the pan and transfer to a wire rack to cool completely.

Mocha filling:

• Place mascarpone cream,dulce de leche and nescafe classic instant coffee in a large bowl and using an electric mixer whisk until smooth.Set aside.
• In another bowl whip the cream until soft peaks form.
• Add whipped cream to mascarpone mixture and whisk until creamy and smooth.
• Refrigerate until ready to use.

Assemble the cake:

• Cut the cake in 2 halves widthwise.
• Place one half of the cake into a serving plate cut side up.
• Spread 1/3 of the mocha filling over the layer.
• Place the second half of the cake on top,cut side down,place the remaining filling on top and around the sides of the cake,smooth with an offset spatula.
• Place in the fridge and start to prepare the burnt sugar foam.

Burnt sugar foam:

• Place eggs with 2tbsp sugar in a large,clean bowl and with your mixer at high speed start to whisk  until soft peaks form for about 2 minutes.Set aside. 
• Place sugar in a medium skillet or saucepan over low heat.
• Cook util sugar melts and becomes a dark brown.
• Once the sugar has melted,remove immediately the saucepan from the heat and start pouring melted sugar in a thin stream over egg whites whisking constantly with your mixer at high speed,until sugar dissolves and the mixture becomes thick and creamy for about 5 minutes(at this stage you have to move quickly and whisk in burnt sugar before hardens.If your hubby,boyfriend or a friend wants to help you pouring the sugar while you're whisking,even better!!😉)
• Once the foam is ready,spread it on top of the cake and around if you like then sprinkle the cake with toasted walnuts(i toasted mine at 180ºC for about 10 min)
• Refrigerate up to 3 days but i assure you that at the end of the day this cake will be history cuz it's crazy good!!!

What can go wrong with burnt sugar foam?!

• Some sugar could harden and you'll end up with some burnt sugar bits in your foam but don't worry,it's totally fine it still happens to me!
• Eventually those burnt sugar bits will dissolve and will end up soaking your cake adding an entirely new dimension of flavor to the cake😉

That's all, folks!

Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!