Gâteau Moka – recipesshubb

Gâteau Moka Thermomix: The Classic French Coffee Cake

Gâteau Moka is a luxurious French dessert that combines light, airy sponge cake with a rich coffee-flavored buttercream. Often reserved for special occasions or festive gatherings, this cake is a celebration of French patisserie tradition. Using a Thermomix, making a Gâteau Moka at home becomes accessible, even for those who may feel intimidated by traditional French cake techniques.

The combination of soft sponge, coffee syrup, and silky buttercream creates a sophisticated dessert that will impress family and friends. Here’s a detailed guide to making Gâteau Moka with Thermomix, including tips, tricks, and serving suggestions.

Ingredients

For the Sponge Cake (Biscuit Joconde)

6 large eggs
150 g sugar
150 g almond flour (or finely ground almonds)
50 g all-purpose flour
50 g butter, melted

For the Coffee Syrup

100 g water
50 g sugar
2 tsp instant coffee or espresso

For the Coffee Buttercream

200 g unsalted butter, softened
150 g powdered sugar
2 tsp instant coffee dissolved in 1 tbsp hot water
2 egg yolks (optional for a richer texture, can be omitted for a fully butter-based cream)

Step-by-Step Instructions

1. Prepare the Sponge Cake

Preheat the oven to 180 °C (160 °C fan)/350 °F.
In the Thermomix bowl, combine eggs and sugar. Mix 6 min / 37 °C / speed 4 to create a light, airy foam.
Add almond flour and all-purpose flour, folding carefully to avoid deflating the mixture.
Gradually add melted butter, mixing 10–15 sec / speed 3 / reverse until fully incorporated.
Pour the batter into a lined 24 cm round cake pan.
Bake for 20–25 minutes, or until the sponge springs back when lightly pressed.
Let the cake cool completely on a wire rack.

Tip: For an extra light sponge, fold the flours and butter in gently with a spatula instead of blending too vigorously.

2. Make the Coffee Syrup

In a small saucepan or the Thermomix bowl, combine water, sugar, and instant coffee.
Heat 3 min / 100 °C / speed 2 until sugar dissolves.
Allow the syrup to cool slightly.

Tip: This syrup will soak the sponge, adding moisture and a rich coffee flavor.

3. Prepare the Coffee Buttercream

Place softened butter in the Thermomix bowl. Mix 30 sec / speed 4 until smooth.
Gradually add powdered sugar and continue mixing 20 sec / speed 4.
Dissolve instant coffee in 1 tbsp hot water and add to the buttercream. Mix 20 sec / speed 3.
If using egg yolks, add them now and mix 30 sec / speed 4 until creamy and fluffy.

Tip: Ensure the butter is soft but not melted for a smooth, airy buttercream.

4. Assemble the Gâteau Moka

Slice the sponge cake horizontally into two or three layers.
Brush each layer generously with coffee syrup.
Spread coffee buttercream evenly between the layers.
Stack the layers carefully, then coat the entire cake with remaining buttercream.
Smooth with a spatula and optionally pipe decorative swirls on top.

5. Decoration Ideas

Light dusting of cocoa powder or powdered sugar.
Chocolate shavings or curls for elegance.
Coffee beans on top for classic French presentation.
Drizzle of chocolate ganache for a richer finish.

Tips for the Perfect Gâteau Moka

Room Temperature Ingredients: Use eggs and butter at room temperature for a stable emulsion.
Syrup Soak: Don’t over-soak the sponge; it should be moist but not soggy.
Buttercream Consistency: Beat until fluffy; avoid overbeating or it may become too soft.
Layering: Use a serrated knife for clean, even sponge layers.
Chilling: Refrigerate for 1–2 hours before serving to allow the flavors to meld.

Serving Suggestions

Slice with a sharp, clean knife to preserve layers.
Serve with espresso or strong coffee for a true café-style experience.
Perfect for birthdays, celebrations, or holiday gatherings.

Why Gâteau Moka Is a French Favorite

The charm of Gâteau Moka lies in its balance of textures and flavors:

The sponge is light and airy, creating a delicate base.
Coffee syrup infuses every bite with subtle caffeine-rich flavor.
Buttercream adds richness, creaminess, and indulgence.
Decorative chocolate or cocoa enhances visual appeal and taste.

This combination results in a dessert that is elegant yet approachable, making it a favorite in French households and patisseries alike.

Variations

Chocolate Moka: Add melted chocolate to the buttercream for a mocha-chocolate version.
Hazelnut Twist: Replace almond flour with ground hazelnuts for a nutty flavor.
Alcohol-Infused: Add a splash of coffee liqueur like Kahlúa to the syrup for an adult-friendly version.
Mini Cakes: Use muffin tins to make individual servings for parties.

Storage

Store covered in the refrigerator for up to 3 days.
For longer storage, freeze slices individually and thaw in the fridge before serving.

Conclusion

Making Gâteau Moka with Thermomix is easier than many think. By combining airy sponge, coffee syrup, and creamy buttercream, you can create a café-quality French dessert right at home. With a few tips for assembly, decoration, and flavor balance, this cake is perfect for celebrations, dinner parties, or indulgent weekend treats.

The Thermomix simplifies each step, ensuring the sponge is light, the syrup perfectly infused, and the buttercream silky smooth. Whether you’re a seasoned baker or trying your first French cake, this Gâteau Moka will impress with taste, presentation, and authenticity.