A hot-season recipe from a Dakar Eats reader… and going into my fridge. 😊 Thanks, Lauralyn!
“I thought I’d share one of my favorite ‘hot weather’ desserts with you. This mocha cake is unbelievably delicious. They will think you have slaved over it but it is SUPER easy and you don’t need to turn on your oven. No it’s not gluten free, no it’s not low calorie… but YES it is amazing.”
2 packages Petit Beurres cookies, available in most grocery stores and buutiks around Dakar
1 cup hot strongly brewed coffee
Mocha Buttercream Frosting
1 1/2 cups butter, softened
3 cups powdered sugar
4 tablespoons cocoa powder
2 teaspoons vanilla
2 Tablespoons instant Néscafé, dissolved in a splash of hot water
Mix frosting ingredients until completely smooth.
Pour hot coffee into a bowl. Quickly dip a cookie in the coffee. Place on serving plate. Make two rows of cookies, each with two cookies. Cover these six cookies with frosting. Repeat this five times until you have six layers. Cover tops and sides of the layers with frosting.
Cool in fridge for a couple of hours or overnight.
optional: Grate chocolate shavings on top before serving.