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Restaurants›TOUS les JOURS Bakery Café - Troy›Classic Mocha Recipe

Classic Mocha Recipe

Name: TOUS les JOURS Bakery Café - Troys CLASSIC MOCHA Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 count large eggs; 1 cups granulated sugar; 0.25 cups vegetable oil; 0.25 cups whole milk; 1 tsp vanilla extract; 1 cups all-purpose flour; 0.25 cups unsweetened cocoa powder; 1 tsp baking powder; 0.25 tsp salt; 2 tbs strong brewed espresso or very strong coffee (hot); 2 cups heavy cream (chilled); 0.75 cups powdered sugar; 2 tsp instant espresso powder; 2 tbs unsweetened cocoa powder; 4 oz cream cheese (softened); 2 oz dark chocolate (finely chopped); 1 tbs coffee liqueur or brewed coffee (optional, for flavor); 0.25 cups simple syrup (for brushing) — made from equal parts sugar and water; 1 tsp cocoa powder, for dusting; 0.25 cups chocolate shavings or curls (optional)

Inspired by TOUS les JOURS Bakery Café - Troy

Time2h

Serves8

Mocha sponge cake layered with mocha cream and topped.

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Ingredients

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Mocha Sponge Cake

4 count Large eggs

1 cups granulated sugar

1/4 cups Tuscany sunflower oil

1/4 cups whole milk

1 tsp Watkins vanilla extract

1 cups 00 bread flour

1/4 cups unsweetened cocoa powder

1 tsp Baking powder

1/4 tsp Celtic sea salt

2 tbs strong brewed espresso or very strong coffee (hot)

Mocha Cream (filling and frosting)

2 cups heavy cream (chilled)

3/4 cups powdered sugar

2 tsp instant espresso powder

2 tbs unsweetened cocoa powder

4 oz cream cheese (softened)

2 oz dark chocolate (finely chopped)

1 tbs coffee liqueur or brewed coffee (optional, for flavor)

Assembly & Topping

1/4 cups simple syrup (for brushing) — made from equal parts sugar and water

1 tsp cocoa powder, for dusting

1/4 cups chocolate shavings or curls (optional)

Method

Mocha Sponge Cake

Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper; grease the parchment.

In a large bowl, whisk together the eggs and granulated sugar vigorously until thick, pale, and tripled slightly in volume — about 4–6 minutes by hand or 2–3 minutes with an electric mixer on high.

Whisk in the vegetable oil, warm whole milk, hot espresso, and vanilla extract until evenly combined. The hot espresso helps bloom the cocoa flavor.

Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture in two additions using a spatula, folding just until no streaks remain — avoid overmixing to keep the sponge tender.

Pour the batter into the prepared pan, smooth the surface, and bake for 18–22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool the cake in the pan for 10 minutes, then invert onto a wire rack, remove parchment, and cool completely. Once cool, slice the cake horizontally into two even layers using a serrated knife or cake leveler.

Mocha Cream (filling and frosting)

If using, bloom the instant espresso powder by dissolving it in the 1 tablespoon coffee liqueur or hot brewed coffee; stir until dissolved and set aside to cool slightly.

In a small microwave-safe bowl, gently melt the chopped dark chocolate in 10–15 second bursts, stirring between bursts, until smooth. Let cool to room temperature but still pourable.

In a chilled mixing bowl, beat the softened cream cheese until smooth and lump-free.

Add the powdered sugar, cocoa powder, and the cooled dissolved espresso/liqueur to the cream cheese and beat until combined and smooth.

With the mixer on medium speed, gradually add the chilled heavy cream and whip until medium-stiff peaks form and the mixture is evenly fluffy. Taste and adjust sweetness or coffee/cocoa intensity to taste.

Fold the cooled melted dark chocolate into the whipped mocha cream gently and evenly. Refrigerate the mocha cream for 10–15 minutes if it feels too soft to spread, but do not let it become firm.

Assembly & Topping

Prepare the simple syrup by combining equal parts sugar and water (warm to dissolve if needed). Cool to room temperature. Brush the cut surfaces of both cake layers lightly with the simple syrup to add moisture and coffee flavor.

Place the bottom cake layer on a serving plate or cake board. Spread about two-thirds of the mocha cream evenly over the bottom layer, leaving a small border at the edge to prevent spillover.

Gently place the top cake layer over the filling. Use the remaining mocha cream to frost the top and sides of the cake. Smooth with an offset spatula or create decorative swirls if desired.

Dust the top lightly with cocoa powder and sprinkle chocolate shavings or curls around the edge or in the center for garnish.

Chill the assembled cake for at least 1 hour to set the cream (longer if you want firmer slices). Before serving, let the cake sit at room temperature for 10–15 minutes for easier slicing.