Oaxacan Chocolate Mocha Cake Recipe

Posted by
Rate It!
Oaxacan Chocolate Mocha Cake
Add your photo!
Ingredients
11
Count
Nutrition
13734
Calories
Total time
510
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 425 degrees. Line a 9-inch round cake pan with parchment paper. Place a large heatproof mixing bowl over simmering water, or on the top of a double boiler. Stir together chopped chocolate and butter, until melted. Remove from the heat. Place a mixing bowl over warm tap water. Add eggs and beat with an electric mixer, until light in color and tripled in volume, about 3 minutes at medium speed and then high speed for another 5 minutes. Gently fold half of the eggs into the chocolate mixture.
  2. Then fold in espresso beans. Add the remaining eggs, folding gently, until a few streaks remain. Be careful not to overmix. Pour batter into the cake pan. Place cake pans in a bain marie (water bath). Place in the oven and bake for 5 minutes. Cover the cake pan with aluminum foil and bake, still in the bain marie, and additional 10 minutes. Set aside to cool on a rack for 45 minutes, then refrigerate for at least 6 hours, to overnight. Turn oven down to 350 degrees. On a baking sheet spread pecan halves. Toast until golden, about 10 - 15 minutes. Set aside to cool. To remove cake from pan, place the pan over a low burner for a moment or two. Run a sharp knife around the inside edge to loosen the cake. Invert onto a platter.
  3. Whisk the crema or creme fraiche with the sugar and vanilla until peaks form. Pile the stiff cream on the chocolate cake. Then, using a spatula, spread it out to the edges to make a thick even layer of cream over the top, being careful not to drip the white cream onto the sides of the cake. Refrigerate for 10 minutes to set. Arrange pecan halves on top of the cream to form a circle around the outside edge. Dip your fingertips or a fork into the melted chocolate and drizzle over the center in a free-form pattern. Refrigerate until serving time. The finished cake can be held overnight.
  4. In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13734 Kcal (57502 kJ)
Calories from fat 11530.58 Kcal
% Daily Value*
Total Fat 1281.18g 1971%
Cholesterol 3666.37mg 1222%
Sodium 2325.56mg 97%
Potassium 3613.67mg 77%
Total Carbs 566.25g 189%
Sugars 423.43g 1694%
Dietary Fiber 61.12g 244%
Protein 125.19g 250%
Vitamin C 26.1mg 43%
Vitamin A 9mg 301%
Iron 24.7mg 137%
Calcium 1497.5mg 150%
Amount Per 100 g
Calories 449.23 Kcal (1881 kJ)
Calories from fat 377.16 Kcal
% Daily Value*
Total Fat 41.91g 1971%
Cholesterol 119.92mg 1222%
Sodium 76.07mg 97%
Potassium 118.2mg 77%
Total Carbs 18.52g 189%
Sugars 13.85g 1694%
Dietary Fiber 2g 244%
Protein 4.09g 250%
Vitamin C 0.9mg 43%
Vitamin A 0.3mg 301%
Iron 0.8mg 137%
Calcium 49mg 150%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 380.6
    Points
  • 397
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top