Mocha cake or mocha cake

Preparation

1. To prepare the cream, we whip the cold cream, adding the sugar mixed with the cocoa, the salt and the coffee as the cream thickens.

2. We refrigerate this frosting in the fridge for at least 30 minutes.

3. Heat the water until it comes to a boil and melt the half cup of sugar in it. Remove from heat and dissolve the chocolate. We booked.

4. In a large bowl, sift the flour with the baking soda and salt.

5. In another large container, we beat the butter with the rest of the sugar with the rods until it is a white and mounted cream. We then add the vanilla and the eggs one by one, as we incorporate them into this cream.

6. Little by little we pour the flour mixture over the previous preparation, also alternating it with the milk. Once we have a smooth and homogeneous mass, we add the chocolate cream.

7. We preheat the oven to 175 degrees. Grease and flour (if necessary) or a tall mold and pour the cake batter.

8. Bake for 25 minutes or until the cake is dry inside (we do the needle or knife test, inserting them into the center to see if they come out dry).

9. Let the cake cool on a wire rack before dividing it into three sheets.

10. Fill the sheets with the mocha cream and also cover the walls and the surface of the cake.

11. Decorate with more frosting using a pastry bag.