INGREDIENTS:

Makes one 23 cm round layer cake

Cake

• 1 cup plain flour
• 4 eggs
• 2/3 caster sugar
• 60 g butter, melted and cooled

Mocha Buttercream

• 1/2 cup caster sugar
• 1/3 cup water
• 4 egg yolks
• 250 g butter, softened
• 2 tbsp instant coffee powder
• 1 tbsp hot water
• 2 tbsp creme de cacao
• 1 cup flaked almonds, toasted
• coffee beans, chocolate-coated  or plain roasted, to decorate

INSRUCTIONS:

1. Preheat oven to moderate 180°C. Brush a deep 23 cm round cake tin with oil or melted butter; line base and sides with baking paper. Sift flour three times onto a sheet of greaseproof paper. Using electric beaters, beat eggs and sugar in a large mixing bowl for 6 minutes or until the mixture is thick and pale and has increased in volume. Using a metal spoon, quickly and lightly fold in flour in two batches until ingredients are just combined Add melted butter, discarding any while sediment, with the second batch. Spread mixture evenly in the prepared tin and bake for 35 minutes, until lightly golden and springy to the touch. Leave cake in tin for 2 minutes before turning onto a wire rack to cool. Remove the paper.

2. То make Mocha Buttercream: Combine sugar and water in a small pan. Stir mixture constantly over medium heat without boiling until the sugar has completely dissolved. Bring to the boil, reduce heat slightly and simme without stiming for 5 minutes. Remove syrup from heat and cool slightly. Using electric beaters, beat egg yolks for 2 minutes. Slowly pour the syrup onto the yolks, beating constantly until the mixture is cool. Gradually add butter to the cooled mixture, beating constantly until smooth and creamy.

Add the coffee dissolve in hot water and beat until combined. To assemble the cake, cut it in half horizontally, using a serrated knife. Brash creme de cacao on top of each cake half. Spread a quarter of the buttercream on the bottom layer and replace top layer. Spread two-thirds of remaining buttercream over top and sides of cake, smoothing surfaces. Press flaked almonds onto sides of cake. Place remaining buttercream in a piping bag fitted with a fluted nozzle. Pipe swirls of buttercream around the top edge of the cake. Decorate swirls with small coffee beans and pieces of choc-mint sticks, if desired.

Storage time -Tins cake will keep for up to three days sealed in an airtight container.

Download Printable Classic Mocha Genoise Gatue Recipe (PDF)

https://drive.google.com/open?id=1MefnJsT3C4CiG6JmmUR1fTQClgPUAhcY