Moka Cakes 1968 Canadian
Step back in time with these nostalgic and indulgent Moka Cakes, a classic dessert inspired by a 1968 Canadian recipe. These tender, coffee-infused sponge cakes are layered with rich cocoa undertones, making them the perfect treat for coffee and chocolate lovers alike. Topped with a luscious whipped cream frosting and a sprinkling of delicate chocolate shavings, each bite offers a heavenly balance of bold flavors and creamy sweetness. With a prep time of just 30 minutes, these delightful cakes make an elegant yet manageable dessert for family gatherings, dinner parties, or an indulgent afternoon treat. Whether you’re looking to recreate a vintage baking gem or simply love the combination of coffee and chocolate, this recipe is sure to please.
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Recipe Information
Ingredients
- 180 grams Unsalted butter
- 200 grams Granulated sugar
- 4 large Eggs
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Whole milk
- 2 teaspoons Instant coffee granules
- 2 tablespoons Cocoa powder
- 240 milliliters Heavy cream
- 60 grams Powdered sugar
- 1 teaspoons Vanilla extract
- 50 grams Chocolate shavings (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly with butter.
In a small bowl, dissolve the instant coffee granules in the whole milk and set aside to cool slightly.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, cocoa powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the coffee-milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove from the oven and let the cakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a medium bowl, whip the heavy cream until soft peaks form.
Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
Once the cakes are cool, spread or pipe the whipped cream on top of each cake.
Sprinkle chocolate shavings on top of the whipped cream for garnish.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 36.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
