This is…well let me count…mmm, the 4th Easter I don’t get to spend at home with my family. In Italy we have this tradition of spending the day of Easter with your beloved ones and have with them a huge lunch, which is suppose to follow the holy week light and deprived diet…
I’m using here the word suppose, because very few people in my country do follow this tradition anymore and I am not giving them a positive or negative judgment, I am just saying what the reality of things is nowadays.
So back home we do have a huge lunch with lamb, eggs, bread, chocolate and dove cakes, here in Shanghai things are quite different even if I try, for what possible, to keep my family traditions alive.
So today I made this Easter mocha cake! I LOVED IT!
It’s easy, beautiful and incredibly tasty.
Give this a shot and serve it to your Easter lunch tomorrow!
- 2 cups flour (250 g)
- 1/2 + 1/3 cup unsalted butter (200 g)
- 2 eggs
- 1 cup sugar (200 g)
- 350 g dark chocolate
- 1/3 cup cocoa powder (40 g)
- 1 tbsp coffee beans
- 200 ml whip cream
- 1 cup coffee
- 3 chocolate sugar eggs
- 1 tbsp baking powder
Start by making some coffee! I used deca coffee as we will be consuming this cake at night and my bf gets sleeping problems if he drinks coffee in the evening. But you go ahead and use normal coffee if you like/can
Make about 1 full cup (250 ml)
In a sauce pan place sugar and butter
Pour in the coffee and heat it up until all the ingredients will be melted
Now add 180 g of chopped dark chocolate
stir around until the chocolate is melted. Set aside and let it cool down
In a bowl of your electric mixer place flour and baking powder, then sift in the cocoa powder
with you electric mixer on low speed, pour in the chocolate mixture
then grab 2 eggs, slightly beat them
and add them to the mixer
Grab about 1 tbsp of coffee beans
place’ em in a zip lock bag and using your roller pin mash them into powder. Add them too to the mixer
Pour the chocolate butter into a spring form pan covered with baking sheet
and bake the cake fr 1h and 20 min (more if necessary) at 160 C
Meantime heat up 200 ml of whip cream and the remaining chocolate
Set the chocolate cream aside and let it chill in the fridge.
Once chilled the cream will be slightly thicker
pour about 2/3 of the cream on top of the cake
let it roll down the edges
Beat up the remaining cream with your electric mixer or hand mixer until it changes color, becoming slightly lighter
Use it to create sort of a nest right in the center of the cake
now grab your chocolate sugar eggs
(I’ve bought mine in Italy, I’m not sure you can find them here in Shanghai, but you could replace them by boiling eggs in colored water)
Place the colorful eggs right in the center of the nest
and here you go!
The Easter mocha cake is ready!
Chill it in the fridge for a couple of hours before serving it
Happy Easter everyone!