Do you want to make your own cake but don’t have an oven at home? Or do you find it difficult to make beautiful and delicious cakes? Share with you this mocha batik cake that can be easily made without an oven. It has a strong chocolate flavor with a hint of coffee. The taste is very smooth and melts in the mouth, and there are also soft Marie biscuits, which can be said to be the local version of tiramisu! Enjoy it slowly with black coffee or tea, it will taste even better!
You need to prepare a round or square bottom removable cake mold. I used a 7-inch round mold, but you can use a 5-inch or 6-inch mold for this recipe. The smaller the mold, the taller the cake will be. The advantage of making a square cake is that if the edges of the cake are not beautiful, they can be trimmed. The round ones can only be decorated with ingredients like chocolate rice to decorate the imperfect cake edges.
Adjust The Taste To Your Preference
The concentration of mocha sauce is an important factor in determining the texture of the cake. The thicker the sauce is, the firmer the cake will be. Conversely, the smoother, softer, and easier to melt. Also, if you like to eat soft biscuits, add the biscuits while the mocha sauce is still thin, heat, and mix well. This way the biscuits will absorb a little more mocha sauce and soften. On the contrary, if you like to eat more texture, first heat the mocha sauce until it is slightly thick, then add the Marie biscuit and mix well.
If you like the Mocha Batik Cake recipe we shared, please share it with your friends and family! I wish you a happy life~
Mocha Batik Cake
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- 7" Bottom Removeable Round Cake Tin
- 140 g Marie Biscuits
- 100 g Unsalted Butter
- 90 g Condensed Milk
- 70 g Milo Powder
- 60 g Espresso
- Pinch Of Salt
- 1 Egg about 65g with shell
Top Layer Dark Chocolate
- 10 g Unsalted Butter
- 100 g Dark Chocolate
- 100 g Whipping Cream
Latte Art White Chocolate
- 1 g Unsalted Butter
- 15 g White Chocolate
- 15 g Whipping Cream
- Some Chocolate Rice
- Grease the inside of the mold with butter, and put in baking paper to stick the edge. Set aside for later use.
- Break the Marie biscuit into 3-4 pieces and set aside.
- Brew the espresso. Or use sugar-free instant coffee.
- Melt the butter in a pan and turn off the heat. Add Milo powder, a pinch of salt, condensed milk, and espresso and stir briefly to combine.
- Stir until the butter cools down slightly before adding an egg and continue to mix well.
- Turn on the fire and heat until it thickens before adding the Marie biscuits. Mix biscuits and mocha sauce well.
- Pour into the mold and press slightly with a spatula to fill the space.
- Double boil the ingredients of the “Top Layer Dark Chocolate” until melted and set aside.
- Double boil the ingredients of the “Latte Art White Chocolate” until melted and set aside.
- If the dark chocolate is a little solidified, it needs to be reheated to restore its fluidity before pouring it into the mold.
- After pouring, tap it a few times and use a toothpick to pierce the air bubbles.
- Pour 3 circles of white chocolate, and use a toothpick to pull out from the center point and then from the edge into the center point.
- Cover with a paper towel and a plate, then refrigerate for at least 4 hours.
- Put a cup on the bottom of the mold and push it up, and tear off the baking paper.
- Spread chocolate rice around the edges of the cake.
- Find an easy insertion point between the bottom of the mold and the baking paper, and lift the cake onto the cake board.
- Soak the knife in hot water and dry it before cutting the cake. Each cut should be soaked in hot water and wiped dry repeatedly so that the cut cake will be smoother.
- This cake tastes even better when served with black coffee or tea!