Introduction

Gâteau au Chocolat et Moka is a classic French layer cake that brings together two beloved flavors: chocolate and coffee (moka). With moist chocolate sponge layers, a luscious coffee buttercream, and often a glossy chocolate glaze, this cake is a showstopper perfect for celebrations or refined dessert tables.

If you're a fan of mocha lattes or chocolate truffles, this cake will taste like a dream on your palate.

🧁 Ingredients

For the chocolate sponge:

4 large eggs, separated

120g caster sugar

80g all-purpose flour

30g unsweetened cocoa powder

1 tsp baking powder

A pinch of salt

For the moka buttercream:

200g unsalted butter, softened

150g powdered sugar

2 tbsp instant coffee powder (dissolved in 1 tbsp hot water)

1 tsp vanilla extract

Optional chocolate glaze:

100g dark chocolate, chopped

80ml heavy cream

1 tsp butter (for shine)

Garnish:

Chocolate shavings

Coffee beans (edible or decorative)

Cocoa powder or gold dust (optional)

🥣 Instructions

🔹 Step 1: Prepare the Chocolate Sponge

Preheat oven to 180°C (350°F).

Grease and line two 20cm (8-inch) round cake pans.

In a bowl, whisk egg yolks and half the sugar until pale and thick.

In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.

Gently fold the dry ingredients into the egg yolk mixture.

In another bowl, beat egg whites until soft peaks form. Add the remaining sugar gradually and beat until stiff.

Fold egg whites gently into the batter to maintain volume.

👉 Bake the batter in the prepared pans for 20–25 minutes, or until a toothpick comes out clean. Let cool completely.

🔹 Step 2: Make the Moka Buttercream

Beat softened butter until creamy.

Gradually add powdered sugar, beating well.

Add dissolved coffee and vanilla extract. Beat until light and fluffy.

👉 Adjust the intensity of coffee to your taste. For a stronger flavor, use espresso or more concentrated coffee.

🔹 Step 3: Assemble the Cake

Place one cooled sponge layer on a serving plate.

Spread a generous layer of coffee buttercream on top.

Place the second cake layer over it and cover the top and sides with remaining buttercream.

🔹 Step 4: (Optional) Chocolate Glaze

Heat cream in a small saucepan until just boiling.

Remove from heat, add chopped chocolate and butter. Let sit for 1 minute.

Stir until smooth and glossy.

Pour over the cake or let it drip slightly for a dramatic effect.

🍰 Garnishing Ideas

Dust with cocoa powder or edible gold

Decorate edges with chocolate curls or coffee beans

Pipe extra buttercream rosettes on top

🧊 Storage Tips

Store in the refrigerator for up to 3 days

Bring to room temperature before serving for best texture

Can be frozen (unfrosted) for up to 1 month

☕ Perfect Pairings

Serve with a strong espresso, café au lait, or dessert wine

Complements a fruit-based sorbet or vanilla ice cream for contrast

Why You’ll Love It

✅ Combines bold chocolate with fragrant coffee
✅ Sophisticated yet comforting
✅ Perfect for birthdays, dinner parties, or gifting
✅ Stunning presentation with minimal effort

Final Thoughts

Gâteau au Chocolat et Moka is the cake for true coffee and chocolate lovers. Elegant and indulgent, it’s everything you expect from a French patisserie classic—deep flavor, soft texture, and a rich buttery finish.

Make this once, and it might become your signature celebration cake!