Mocca Nougat Cake

Mocca dan kacang adalah jodoh sejati. Cake ini enaaak sekali, bikin lupa sama black forest 🙂

MOCCA NOUGAT CAKE

by Fatmah Bahalwan

Mocca Sponge Cake

Bahan A:

5 btr telur utuh
5 btr kuning telur
150 gr gula pasir
15 gr cake emulsifier
1 sdt vanilli
1 sdm mocca pasta

Bahan B:

120 gr tepung terigu
10 gr maizena
10 gr susu bubuk

Bahan C:

150 gr Margarine, lelehkan
1 sdm susu kental manis

Cara membuatnya:

  1. Kocok Bahan A hingga kental, masukkan bahan B sambil diayak. Tuangi bahan C aduk balik hingga rata.
  2. Tuang adonan kedalam 3 loyang bulat diameter 24cm. panggang dalam oven suhu 180˚C hingga matang.

 

Ganache Nougat Chocolate

Bahan:

200 gr Whipping cream bubuk
400 gr air dingin
400 gr dark cooking chocolate, lelehkan
400 gr selai kacang kasar

Cara Membuat:

  1. Kocok whipping cream bubuk + air dingin dg kecepatan tinggi hingga kaku.
  2. Tuangkan cokelat leleh sambil terus dikocok dg kecepatan sedang/rendah.
  3. Beri selai kacang, aduk rata.

Penyelesaian:

  1. Letakkan satu lembar cake pada papan kue, basahi dengan symple syrup, poles dengan ganache nougat, tumpuk dengan satu lembar cake lagi, basahi dengan symple syrup, poles ganache nougat lagi, letakkan satu lembar lagi cake terakhir, basahi dengan symple syrup. Poles seluruh bagian cake dengan cokelat ganache.
  2. Taburi bagian samping dengan kacang tanah/almond matang yang dihancurkan kasar. Hias juga bagian atasnya dg cokelat ganache.

 

About the author  ⁄ NCC Indonesia

32 Comments

  • Reply
    noveriena
    November 6, 2013

    Bisa gak cake ini dibuat versi gulung?
    Ato ada yang perlu diubah komposisi resepnya?
    Trimakasih Bu.

    • Reply
      NCC Indonesia Author
      November 9, 2013

      Sebaiknya bolu gulung menggunakan resep khusus bolu gulung, karena ia membutuhkan bolu dg banyak kuning telur dan sedikit saja tepung untuk menghasilkan bolu yg teksturnya lentur dan lembut untuk dapat digulung dengan aman.

  • Reply
    tiwi
    November 28, 2013

    Kalau memanggangnya dijadikan 1 loyang trs dipotong horisontal bs nggak bu?
    Trm kasih 🙂

  • Reply
    aure
    June 19, 2014

    bu, waktu saya tuang coklat lelehnya ke whipped cream, kok jadinya malah coklatnya ngerempul2 gitu ya? padahal uda pake kecepatan yg tinggi. jadi kaya ada pasir coklatnya dan ga nyatu. mohon solusinya bu. terima kasih

    • Reply
      NCC Indonesia Author
      June 19, 2014

      Itu pasti karena cokelat terlalu panas, dituang ke dalam whipped cream yang terlalu kaku, diperparah dengan mikser yang terlalu kencang. Kocok whipping cream hingga soft peak saja, jangan sampai terlalu kaku. Cokelat dilelehkan dengan cara ditim di atas air panas tanpa api, sampai meleleh. Tuang ke dalam whipped cream dengan kecepatan rendah hingga tercampur rata.

  • Reply
    Shinta
    August 24, 2014

    Bu, adonan A ketika di mixer emang ga ngembang ya? Cuma mengental aja? Dan adonan akhir setelah semua adonan dicampur memang cair ya, ga kental padat gitu?

    • Reply
      NCC Indonesia Author
      August 27, 2014

      Kental mengembang, baik di mixer maupun setelah jadi adonan akhir. Pada dasarnya ini adalah sponge cake, sehingga adonannya sama dengan adonan sponge cake.

  • Reply
    lenny
    September 15, 2014

    salam kenal …
    bu saya mau tanya, bisa gk whipcream di ganti jadi butter cream saja krn lbh tahan di suhu ruang ?
    oh ya kemaren saya nyoba resep black forestnya, hasilnya memuaskan dan lembut ketika matang (sblm di oles isian BF). tp kenapa stlh BF nya jadi dan kluarin dari lemari es. swaktu dimakan kog bolunya terasa agak kasar dan kering yah bu? apa ngaruh taruh di lemari es ya? padahal sudah saya percik simple syrup juga..terima kasih ya utk masukan dan sharing resepnya 🙂

    oh ya, saya ada komen di pemesanan buku juga tp kog tdk ada balasan yah..terima kasih

    • Reply
      NCC Indonesia Author
      September 16, 2014

      Pada resep ini untuk hasil paling baik whipped cream tidak bisa diganti dengan butter cream ibu.
      Black Forest dan rata-rata kue akan sedikit mengering setelah disimpan dalam kulkas. Menghindarinya coba ibu basahi cakenya lebih banyak deh. Agar kelembaban kuenya lebih terjaga meskipun dikulkas beberapa hari.

      Oh iya tentang pemesanan buku nanti saya infokan kepada Ibu Yeni ya yg mengurus penjualan buku NCC via on line. Mohon sabar ya bu.

  • Reply
    Beth
    August 30, 2016

    Hi, can i request for an english translation for this recipe? Thank you.

  • Reply
    Annisa
    November 6, 2016

    Salaam ibu….
    Kalo whip cream bubuk diganti whip cream cair, takarannya jadi berapa ya?

  • Reply
    Ivo
    February 7, 2017

    Wah, cakenya pasti enak banget ya bu, sampe gak sempat difoto, padahal sy ngebayangin kayak apa yaa cakenya. . InsyaAllah bakal dieksekusi nih

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