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COFFEE MOCHA GATEAU…& a hope for the future!

Deeba @ PAB
“Everything that is done in the world is done by hope. “
Martin Luther King
The new year brings with it new promise… As I begin to type this post, Obama is about to be sworn in. The world awaits a new US President, one with promise for a better future, one who believes ‘Yes We Can’, & also that ‘Anything is possible’! Our son took the days’ news to read in school today, which included interesting trivia about Barack Obama. His classmates enjoyed the bits & bobs. They were kicked to hear that his favourite snacks are Chocolate-peanut protein bars, & not some boring stuff. Also were thrilled that he’s read every Harry Potter book, though horrified that Obama cannot stand ice-cream now, since he worked at a Baskin Robbins ice-cream shop as a teenager. Maybe he hasn’t tried Patricia Scarpin’s Stracciatella ice cream … he’ll change his mind!! Times have never been more difficult, the world’s economy never more bleak & recession-wracked, yet, times have somehow never looked more hopeful. Mixed emotions rule the day. With serious thoughts as to what the future holds, I’m mixing flavours to match my thoughts & the momentous occasion.
A coffee sponge layered cake, sandwiched with coffee Chantilly & topped with an ever indulgent dark chocolate gateau with mocha overtones. Chill this beauty & enjoy this light, yet moist, satisfying gateau! If you love coffee, you’re gonna love this!!
I made this gateau for my sis-in-laws birthday. She gifted me this beautiful silver-plated cake platter & cake spoon on my birthday, & I could hardly wait to inaugurate it. The sponge that I use in this gateau is made in a unique way, & keeps very moist. It can be made & kept in the fridge 2-3 days in advance. I have used it here previously in this Chocolate Orange Cloud Gateau with amazing reults.
If you are relatively new to my little blog, I might as well tell you that I LOVE ANYTHING COFFEE. Coffee makes my world worthwhile; I’m grouchy as Groucho Marx without my morning cuppa & all my coffee mugs have Garfield on them (my most fave one has him scowling ; it says ‘FACE IT’). Pair coffee with bitter/dark chocolate & I’ll do anything. Well, maybe anything!
The scrolls on the frosting are inspired by cake art I saw on a beautiful blog, Art of Dessert, where something similar but prettier & much more elaborate had been done with chocolate butter cream. I used a bit of the reserved coffee cream filling, with some left-over ganache & some melted white chocolate to do mine. It wasn’t as firm as a butter cream would be, so the sides were impossible to scroll upon. COFFEE MOCHA GATEAU
as adapted from Mandarin Orange Cloud Gateau by Sue Ross,
from the book ‘Cream Cakes & Gateaux’, pg 17
Note: I doubled the sponge recipe to made 2 cakes 9 inch’s each to get 4 layers to serve 15
Coffee Sponge:
Ingredients:
Plain flour – 1/2 cup + 1/8 cup
Cornflour – 1/8 cup
Baking powder – 2 tsps
Instant coffee – 2 tbsps
Pinch of salt
Castor Sugar – 1/2 cup + 1/8 cup
Oil – 5 tbsps (I used sunflower oil)
Water – 5 tbsps
Eggs – 3 / separated
Filling:
(for 1 8″ cake; double for larger cake)
Whipping Cream – 200ml (I use a 20% fat cream)
Castor sugar – 3-4 tbsps (as per taste)
Instant coffee – 1 tsps
Mocha Ganache:
(for a 8 ” cake; use 350ml cream + 400gms chocolate for larger cake)
Cream – 150 ml (20% fat)
Dark chocolate – 250gms / broken into pieces
Instant coffee – 1 tbsp
Method:
  • Preheat the oven to 190 degrees C. Line an 8″ spring form tin. (I made 2 cakes. Used a 9″ spring form tin, two times over, since I have just one tin).
  • Sift the cornflour + flour + baking powder + salt + Castor sugar (yes, it’s correct) into a mixing bowl.
  • Beat the egg whites till they stand in soft peaks & keep aside.
  • Lightly beat the oil + water + coffee + yolks together  and stir into the dry ingredients. Beat on low speed until smooth.
  • Fold the whites gently into the yolk mixture.
  • Turn into lined tin & bake for about 45 minutes till well risen  and golden brown. Check if it is done with a wooden pick.(Slide a sheet of foil lightly over the top if it begins to brown too fast).
  • Leave in tin for 10 minutes, & then cool completely on rack.
  • Once cool, cut into 2 layers.
  • Note: Make second cake just the same way if you want a large cake to serve 15-16. A small 8″ cake, made with the above ingredients, cut into 2-3 layers, will be good for approx 8 servings.
Filling:

  • Whip the cream + sugar + coffee till firm.
  • Reserve a little cream for the topping, & sandwich the layers with the rest.
Ganache:
  • Put the cream and dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly. Add coffee, stir well, and leave to cool.
  • Frost the sides & top of the cake with the ganache.
  • Scroll on some stuff on top if you have the inclination, else just cover with grated chocolate or sift cocoa over it lightly.
  • Chill well and serve right out of the fridge! This gateau doesn’t need to sit at room temperature for a while; it’s great!
  • Note: To get neat slices, dip a sharp edged knife into hot water, and slice.  Wipe the knife clean between every serving.
All the best to you Mr President … hope you make good your difficult inheritance! The world waits & watches with baited breath…
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Posted by Deeba @ PAB
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