MOKA CAKE
MOKA CAKE
INGREDIENTS
| 1 | Rich'n Smooth™ Tropic/ Avoset® Pour N' Whip®/ Rich's Gold Label™: 1 pack |
|---|---|
| 2 | Instant coffee: 17g |
| 3 | Cashew nut: 400g |
| 4 | Chocolate chip: 200g |
| 5 | Dark chocolate compound: 300g |
| 6 | Rich's Whip Topping™ Base: 300g |
Directions
| 1 | Add Rich'n Smooth™ Tropic/ Avoset Pour N' Whip/ Rich's Gold Label™, instant coffee (liquid form after dissolved in water) and whisk all (icing cream). Then store it in the fridge. |
|---|---|
| 2 | Smash cashew nut. |
| 3 | Melt dark chocolate compound and mix with Rich’s Whip Topping™ Base. |
| 4 | Cut sponge into 3 layers. First layer: add the filling of ganache + cashew + the icing cream and chocolate chips. Put the second layer, fill with the same layer of cream and mixture, then do the icing with the coffee topping cream. |
| 5 | Finally, cover the cake with Chocolate Ganache and decorate as you wish. |
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