Mocca Schitterbiig chocolate cake

Total time: 3hr
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 456 Kcal, 3g Protein, 38g Carbohydrates, 32g Fat


  • Chocolate mixture
  • 200 g dark chocolate, finely chopped
  • 200 g milk chocolate (coffee-flavoured), finely chopped
  • 200 g butter, soft
  • 100 g icing sugar
  • 2 tbsp coffee liqueur (e.g. Kahlua)
  • 2 dl cream, whipped until stiff
  • Layer
  • cocoa powder, to dust
  • 160 g butter biscuit (e.g. Petit Beurre)
  • Utensils
  • For a cake tin approx. 20 cm diameter, brushed with a little oil and fully lined with cling film

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  • Chocolate mixture

    Place the chocolate in a thin-sided bowl and suspend over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Beat the butter with a hand mixer for approx. 2 mins., stir in the sugar and liqueur. Stir in the chocolate and fold in the whipping cream. Cover 1/4 of the mixture and set aside at room temperature.
  • Layer

    Fill the prepared tin to a depth of approx. 1 cm with a little of the chocolate mixture. Cover with approx. 4 Petit Beurre biscuits, divide a little of the chocolate mixture on top and continue until all the Petit Beurre biscuits are used up, finishing with the chocolate mixture. Cover and refrigerate for approx. 2 hrs. Remove the cake from the tin, coat with the reserved chocolate mixture, return to the fridge for about 30 mins. Dust with cocoa powder.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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