Mocha Cake / Mocha Cake

1 Preheat the oven to 170 degrees 15 minutes
2 Prepare a round pan with a diameter of 15 cm and a height of 7 cm, spread it lightly with butter/oil then line it with baking paper underneath.
3 Mixer ingredients A until white expands, medium speed is high (I haven't been for about 10 minutes), add ingredient B, mixer on low speed as long as it's mixed, don't over mix, lastly add ingredient C and mix with a spatula until well blended
4 Pour into the tin, beat several times, bake 25 minutes on top and bottom (put on the bottom rack)
5 After it is cooked, remove it from the pan and let it cool on a cooling rack

200 gr blue band
80 gr powdered sugar
40 gr sweetened condensed milk
1/2 tsp mocha paste
*Mixer with high speed blueband and powdered sugar until fluffy for at least 20 minutes, add SKM and mocca paste, just mix it together, put it in a piping bag, ready to use

* Divide the cake into 3 layers
* Take 1 layer of butter cream spray on top cover it with another layer, do it until it's finished
* Cover the buttercream on all surfaces of the cake
* Sprinkle with messes
* Leave in the refrigerator for 1 hour
* Cut into 6 slices
* Garnish the top with butter cream and choco balls