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Making the Coffee

  • Coffee Powder 1.0 tbsp
  • Water 4.0 tbsp
  • Sugar 1.0 tbsp

Making the Butter Cream

  • White Shortening 800.0 g
  • Cake Margarine 200.0 g
  • Simple Syrup 600.0 g
  • Mocha Paste, as needed

Making the Cake

  • Egg (7 pieces) 350.0 g
  • Egg Yolk (3 pieces) 50.0 g
  • Sugar 160.0 g
  • Stabilizer 12.0 g
  • Medium Protein Flour 130.0 g
  • Corn Starch (Maizena) 10.0 g
  • Cake Margarine 125.0 g
  1. Making the Coffee

    • Boil all ingredients and strain it.
  2. Making the Butter Cream

    • Whisk the white shortening and margarine and pour the simple syrup. Then, whisk them again until it's soft and add the mocha paste. Mix them well.
  3. Making the Cake

    • Whisk the egg, sugar, stabilizer for a while and add dry ingredients and mix them well.
    • Add the melted margarine and mix them. Then, put it in a baking pan at 180⁰ C until it is well done.
    • After baking the sponge cake, wait the temperature until it is getting cooler and pour the sponge cake with coffee and cover it with butter cream.
    • Cover the surface of the sponge cake with butter cream and decorate the cake as you want to and dusting it with chocolate powder.