Recipes > Cakes & Sponges > Coffee and Walnut Mocca Cake

Coffee and Walnut Mocca Cake

Recipe Steps

Coffee and Walnut Mocca Cake

Group 1
  • g/ml:
    1500
    1000
    35
  • Ingredients:
    CasterSugar
    EOI SOVEREIGN
    Coffee Essence
  • Method:
    Blend Group 1 until smooth.
Group 2
  • g/ml:
    1050
    500
    1200
  • Ingredients:
    Eggs
    Milk
    Bakers Flour
  • Method:
    Add Group 2 to Group 1, and mix on medium speed for 5 minutes.
Group 3
  • g/ml:
    500
    60
    800
  • Ingredients:
    Bakers flour
    Baking Powder
    Walnut Meal
  • Method:
    Sieve Group 3 and blend into Groups 1 and 2.
  • 6645
  • Total Weight

Solite Mocha Cream Filling

Group 1
  • g/ml:
    2000
    2000
  • Ingredients:
    EOI Solite
    Icing Sugar
  • Method:
    Aerate until light for approx 15 min.
Group 2
  • g/ml:
    800
    50
  • Ingredients:
    Water
    Instant Coffee
  • Method:
    Dissolve coffee in water then add gradually to group 1 over 5 min.
  • 4850
  • Total weight

The amount of Instant Coffee can be adjusted to taste.

Additional Information:

Finishing Instructions
Ice with EOI Solite Mocha Cream Icing (Recipe above).

Scaling
700g in 20cm round tin

Baking
180°C for 55 minutes

Yield
8 cakes

Freezing
COFFEE AND WALNUT MOCCA CAKE is suitable for freezing in unbaked condition only.

Recipe Uses:

Sovereign 15kg

Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.



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