This is a guest post from my sweet friend, Roxanna. Make sure to check out all her recipes featured on JavaCupcake and visit her on Facebook at The Red Eye Baker.
Some time ago I was chatting with my mother-in-law about sweet treats when she said, “Oh, next time I see you you’ll have to make a Mokka Sahne Torte!” I’d never made one in my life (nor tasted it actually), but I knew that I had to try it. Even with my limited German I knew it was a Mocha Cream Torte… you had me at mocha! ;)
I made it for the first time while we were visiting our family in Savannah. It was delicious and of course my MIL enjoyed it! My only snag was that we couldn’t find my sister-in-law’s springform pan. So I just used a regular cake pan. (And yes we did find the springform pan the next day. LOL)
I used a German recipe (thank you to my hubby for translating!) so this does require breaking out your kitchen scale and using the “ml” lines on your liquid measuring cup. In doing some baking research though, I’ve learned that measuring by weight is actually more accurate than volume measurements. I’m thinking I need to add a nice kitchen scale to my kitchen wish list.
Another unique point about this recipe is that it uses vanilla sugar (Vanillinzucker) and a few packets of whip cream stabilizer. I see these often in European recipes and being in the Chicagoland area it’s easy to go to one of the many international markets or a Polish deli down the street and find them there. Savannah is a different story, but I did find Dr Oetker’s brand of both the vanilla sugar and the “Whip It” at Cost Plus World Market.
This cake is light and not overly sweet. Topped with the fluffy coffee whipped cream and chocolate shavings. Pure heaven! Go ahead… Have some for breakfast with your morning coffee. I won’t tell. ;)
xox Roxana- The Red Eye Baker
Mokka Sahne Torte
Ingredients
Cake
- 2 eggs, separated
- 2T water
- 100 g sugar
- 1 packet vanilla sugar (or 1 tsp vanilla)
- 75 g flour
- 50 g starch (corn or potato)
- 1 1/2 tsp baking powder
Coffee Whipped Cream
- 2 tsp instant coffee
- 750 ml heavy whipping cream
- 75 g powdered sugar
- 3 packets "Whip It" (whipping cream stabilizer)
- 1 packet vanilla sugar (or 1 tsp vanilla)
- dark chocolate shavings for garnish (optional)
Instructions
Cake
- Preheat oven to 350 degrees and prep a 9" springform pan (using a baking spray or with butter and flour... I prefer the baking spray. I've found the cakes come out cleaner.)
- In the bowl of stand mixer, whip the egg yolks with the water for about a minute.
- Add 2/3 of the sugar and the vanilla sugar packet and beat on medium high speed until the mixture turns to pale yellow color.
- In a separate bowl beat the egg whites and remaining 1/3 of the sugar using a hand mixer on high speed until stiff peaks form.
- Add the egg white mixture to the egg yolk mixture and gently fold it in until just barely combined.
- Sift the flour, starch, and baking powder into the mixture and very gently fold that in until it's just combined. Do not overmix.
- Pour into prepared springform pan and bake for 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Coffee Whipped Cream
- In the bowl of a stand mixer with the whisk attachment, combine the heavy cream and instant coffee. Mix for about a minute to dissolve the coffee granules.
- Add the powdered sugar and vanilla sugar and mix on medium high speed until the cream begins to thicken. Scrape down the sides of the bowl as needed.
- Add the whip cream stabilizer and mix on high until cream is stiff.
Assembly
- Cut the sponge cake in half and place it on your cake plate. Top the first half with about half of the coffee cream.
- Place the second cake layer on top of the cream and spread the rest of the coffee cream on it. You can cover the sides if you like, but I just ran my offset spatula around the outside to even it out left the sides "naked".
- Top with shavings of your favorite dark chocolate and enjoy!
ashok
Monday 25th of January 2021
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Gitti Foellmi
Friday 15th of March 2019
I would love to make this Cake put don't have a Stand Mixer, and hope it be ok making it all with a hand mixer. It looks to good not to dry!
Peg
Monday 30th of April 2018
I’m going to try to make this into a cupcake. Any thoughts on any pitfalls I might avoid? Thanks!
Iris Acheson
Wednesday 25th of September 2019
Hi Roxanne, I'm tickled pink finding your fabulous Mokka Sahne Torte..& seeing Dr Oetker (Vinillin zucker) I have a few tears. My German mother baked all her tortes using that sugar packet..I can't wait to make it..Only, 1 question? What do u mean by 50 grams of starch? Please clarify..& thanks a bunch for sharing..
Roxana Boyden
Tuesday 1st of May 2018
Hi Peg,
I haven't had the experience of baking this type of a torte into a cupcake, but it's a great idea! The cake is very light and spongy... very typical of a lot of European style tortes. I would likely divide the batter evenly into my my cupcake tins and start checking them at about 8-10 minutes. You don't want to overbake them. This would be cool in those tulip style parchment cupcake liners... I'm going to have to try that. Let me know how it turns out for you. :)
Roxana
Julie is Hostess At Heart
Thursday 28th of May 2015
This cake is gorgeous and looks delicious. It's also unique from so many of the other cakes I've made.
Roxana
Friday 5th of June 2015
Thank you so much Julie! It is definitely lighter and less sweet than the traditional American style cake. It reminds me of goodies we used to get from the European bakeries growing up. ;)