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.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly with butter.

Step 2

In a small bowl, dissolve the instant coffee granules in the whole milk and set aside to cool slightly.

Step 3

In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Step 4

Add the eggs one at a time, mixing well after each addition.

Step 5

In a separate bowl, sift together the all-purpose flour, baking powder, cocoa powder, and salt.

Step 6

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.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Step 9

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.

Step 10

While the cakes are cooling, prepare the frosting. In a medium bowl, whip the heavy cream until soft peaks form.

Step 11

Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.

Step 12

Once the cakes are cool, spread or pipe the whipped cream on top of each cake.

Step 13

Sprinkle chocolate shavings on top of the whipped cream for garnish.

Step 14

Serve immediately or store in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	1186.8 grams (1186.8g)

Amount per serving	% Daily Value*
Calories	4457

Total Fat 272.60g	349%
Saturated Fat 154.90g	775%
Polyunsaturated Fat 0.10g
Cholesterol 1386mg	462%
Sodium 1681mg	73%
Total Carbohydrate 457.60g	166%
Dietary Fiber 12.10g	43%
Total Sugars 290.00g
Protein 54.20g	108%

Vitamin D 178IU	888%
Calcium 277mg	21%
Iron 16mg	90%
Potassium 1146mg	24%

*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.

Source of Calories

Fat: 54.5%

Protein: 4.8%

Carbs: 40.7%