Moist Mocha Chocolate Cake

APPLIANCES USED

Serves 8

INGREDIENTS

100 g softened butter, plus a little butter to grease the tin 200 g fine white flour and a little extra for dusting 3 cups strong mocha or coffee 100 g bitter couverture (60% cocoa, finely chopped) 1 tsp baking powder ½ tsp baking soda 1 tbsp cocoa powder 225 g sugar 2 packs vanilla sugar 3 pieces organic eggs, medium 2-3 tbsp coffee eau de vie or coffee liqueur

Filling

1 leaf white gelatine 50 g strong mocha or coffee 2 g soluble coffee powder 200 g whipping cream (35% fat) 50 g sugar 100 g redcurrants (plus a few sprigs to garnish)

Chocolate cream glaze

2 tbsp whipping cream 50 g couverture (60% cocoa, very finely chopped)

PREPARATION

Grease the springform tin with butter and dust with flour.
Brew the coffee using your Miele Coffee Machine; while still hot, mix 135 ml with the couverture and 100 g sugar, and stir to dissolve.
Preheat the Miele Oven to 160°C using the Conventional Heat function.
Cream together the butter, 125 g sugar and 1 pack of vanilla sugar, then incorporate the eggs one at a time.
Mix together the flour, baking powder, baking soda and cocoa powder and stir into the mixture. Finally, pour in the coffee and chocolate mixture, stirring continuously.
Pour the mixture into a springform tin with an 18 cm diameter, smooth the surface and bake the cake on the second shelf up from the bottom for 55 minutes. Test the cake with a wooden toothpick, and return to the oven (switched off) for a further 5 minutes, if necessary. Take the cake out of the oven, leave to stand for 5 minutes and then remove from the tin, placing the cake upside down on a cooling rack.
Before assembling the cake, slice off the domed top to level the cake and then slice horizontally into three sections. Dissolve 1 pack of vanilla sugar in ½ cup of coffee and stir in the coffee eau de vie or coffee liqueur. Moisten the three layers of cake with this mixture using a broad pastry brush.
For the filling, soak the leaf gelatine in cold water for 5 minutes. Pour 50 ml of the coffee into a bowl and heat gently over a water bath. Add the drained gelatine and coffee powder, stir to dissolve and leave to cool until it begins to set.
Whisk the whipping cream with the sugar until stiff. Add half of the cream to the coffee jelly and spread thickly and evenly over the bottom layer of the cake. Place the second layer of cake on top of this, cover with redcurrants and spread the rest of the cream over them. Cover with the third layer of cake. Leave to cool for at least 2 hours.
To make the glaze, heat the cream in a small pan, stir in the couverture and melt. Pour all the mixture onto the middle of the top layer of cake and spread with a palette knife. Leave to cool and set.

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