Gateau Moka

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS IS A LIGHT vanilla cake with an irresistible coffee buttercream. As with most cakes made with génoise and buttercream, it can be made several days or even weeks ahead (and it freezes well).


  • ½ cup boiling water
  • 2 tablespoons (30 g) sugar</


  1. Make a light coffee syrup: In a small bowl, combine the boiling water, sugar, and instant coffee. Stir to dissolve.
  2. Using a serrated knife, cut the cake into two layers. Turn the top layer cut side up on the cake rack. Using a pastry brush, moisten both layers with the syrup. (Several tablespoons will remain when mak