September 23, 2013


FOR THE CAKEmoca kuka
275 g plain flour
100 g cacao
1 tsp. baking powder
1 tsp. sodium carbonate
350 g brown sugar
150 g soft butter
3 eggs
250 ml milk
2 tbsp. strong coffee
1 tbsp. dark rum

120 g dark chocolate
180 g soft butter
3 tsp instant coffee dissolved in 1 tbsp of hot water
300 g powdered sugar

chocolate glazed hazel nuts for decorating

1. Preheat the oven to 180 degrees C. Line 23 cm cake tin.
2. Mix flour, cacao, sodium carbonate and baking powder in a bowl.
3. In another bowl, whip butter with sugar and vanilla light and fluffy. Mix eggs one by one. Mix milk, rum and coffee in a small bowl. Then in turns quickly mix in the flour mix and the liquids.
4. Spoon the mix into the tin.
5. Bake for 40 – 45 min till golden and firm. Let it rest for 10 min the tin, then remove and leave to cool on a wire rack for and hour.

6. Melt the chocolate in hot water bath. Let it cool a bit.
7. Whip the butter fluffy, add coffee, vanilla and chocolate, whip well.
8. Add sugar and mix till the cream is smooth.

9. Cut the sponge in 2 layers. Ice the first layer with cream, top with the other layer. Ice all the cake with the rest of the cream and decorate with the glazed nuts.


P. S. This one was made for my godfather.. Coffee and chocolate classic and tasty!

Enjoy, k.

recipe from “Kūkas” by M. Neri


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