Making of big-ass Mokkakka

If you've been following me for a long time now (pre Steemfest 3), you might know the good ol' Mokkakka from a post awhile ago. But if you don't know, Mokkakka is just a fusion of two words: mokka (=mocha) and kakka (=poop). The reason is not that Mokkakka tastes like shit (although it arguably resembles it), but it's just that they rhyme well together – a word play which is just fun to say.

^{This Mokkakka was actually made four months ago when me and my friends spent the New Year's at a cottage. I guess I'm posting it now, because I don't have any other ideas for a post.}

Alright, the first step to making sure you'll get good Mokkakka is doubling the amount of all ingredients in the recipe. I don't actually remember the exact amounts... I'm not a food blogger anyway, though I once thought I was, but whenever I think I've found "the thing", my brain goes "haha, just kidding, you're not interested anymore". That's why I'd probably just say that I'm a poster. Not one of those hanging on a wall... you know what I mean.

Ehm, like I was saying, double everything, and if you can, double – or even triple – the amount of cooks. You can never have too many cooks.

Also, the secret ingredient for making good Mokkakka, is a spice, aka. booze, preferably coco-liquor, rum or something like that. Maybe a bit of whiskey even, if you're feeling adventurous.

If you did everything right (doubled the ingredients), you should end up with something like in the following, the essence of Mokkakka: so much dough that it barely fits on the plate.

Meanwhile you're waiting for the dough to get even bigger, you can fiddle some frankfurters just for fun.

"Wait, I've seen this before!"

Yes, that is correct.

^{They're trying to escape.}

Ok, so now because the base of Mokkakka is so huge, you have to divide it into two so that the frosting won't flood all over the house.

^{Btw, you can never have enough of coco: when you double other ingredients, quadruple coco.}

For the frothing, the special sauce is again, booze – rum, more specifically.

However, you should never forget the most important rule of making Mokkakka: always put more coco than you think you need.

Now we can get to the real deal where the Mokkakka is so infamous for.

The sexy frothing.

Which you can never have enough of.

As a cherry on top, add some strösseli. Then just let it cool outside for a while, and it's ready to be served.