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Moka Milk Cake Irresistible Coffee Indulgence

Moka Milk Cake Irresistible Coffee Indulgence

Indulge in the Moka Milk Cake Irresistible Coffee Indulgence—where rich coffee meets velvety chocolate in every moist, dreamy bite.
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Prep Time 30 minutes
Cook Time 55 minutes
Soak Time 2 hours
Total Time 3 hours 25 minutes
Servings: 12 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup soluble coffee
  • ½ cup warm water
  • 9 large eggs
  • 290 g sugar
  • 270 g all-purpose flour, sifted
  • 20 g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tbsp reserved coffee mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • ½ can (7 oz) heavy cream (half a standard 14-oz can)
  • 1 cup whole milk
  • 20 g cocoa powder
  • 1 tbsp coffee mixture
  • 2 tbsp Kahlúa or rum (optional)
  • 150 g egg whites
  • 300 g sugar
  • 450 g unsalted butter, softened
  • 1 tbsp coffee mixture

Equipment

  • 9x13-inch baking pan
  • Electric mixer
  • Heatproof bowl
  • Sifter or fine mesh strainer
  • Whisk and spatula

Method
 

  1. Dissolve ½ cup soluble coffee in ½ cup warm water until smooth and let it cool.
  1. Preheat your oven to 180°C (350°F) and grease and flour a 9x13-inch pan.
  1. Beat eggs and sugar with an electric mixer for 8–10 minutes until thick and pale.
  1. Gently fold in 1 tablespoon of the coffee mix, then sift in flour, cocoa, and baking powder, folding until just combined.
  1. Pour the batter into the pan and bake for 50–60 minutes, or until a toothpick comes out clean. Cool completely.
  1. In a blender, whisk together all the ingredients for the milk soak until smooth.
  1. In a heatproof bowl, combine egg whites and sugar for the meringue over simmering water and whisk until sugar dissolves and reaches 160°F (71°C).
  1. Whip the mixture until stiff peaks form, then gradually add softened butter and 1 tablespoon coffee mix until smooth.
  1. Poke holes in the cooled cake and slowly pour the milk soak evenly over it. Let it absorb for at least 2 hours or overnight.
  1. Spread or pipe the Swiss meringue on top and serve chilled.

Nutrition

Calories: 360kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gCholesterol: 80mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

This cake is best made a day ahead for better flavor. Store the cake covered in the fridge for up to 4 days. For a gluten-free option, use a 1:1 gluten-free flour blend. Customize with fresh berries or chocolate drizzle for presentation. Always use room-temperature eggs for the best volume in the sponge.
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