Mocha Coffee Cake
I have had this mocha cake bookmarked from Pavani’s space since last year and I knew that Bake a thon would be the best way to try it. I halved the recipe and made an only single layer of it but let me tell you it was just amazing.
My girls literally went crazy over this cake and have had it all finished in a day. The flavour of espresso, when combined with chocolate, did kind of magic and the whole house was filled with fabulous aromas. It was so soothing and kind of fantastic feeling that can’t be described in words.
Bakethon– Day 7
A soft and delicious mocha coffee flavoured cake frosted with coffee whipped cream is oh so delicious for evening tea time musings.
- 1 1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 1/2 cup sugar, you may use 3/4 cup if desired
- 1 teaspoon baking pwder
- 1 teaspoon baking soda
- a pinch salt
- 1/4 cup milk
- 1 cup espresso, brewed and cold
- 1/4 cup butter, room temperature
- 4 tablespoon simple syrup
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 1 tablespoon grated chocolate
Preheat oven to 350°F and grease an 8" round cake tin with butter and dust with dry flour.
In a mixing bowl sift together flour, cocoa powder, baking powder, baking soda and salt.
In another bowl beat butter with sugar until soft and fluffy. Add in milk and espresso into the butter mixture.
Fold in the flour mixture into the espresso one in two to three batches.
Transfer the batter to the prepared pan and tap on counter to remove air bubbles.
Bake in preheated oven for about 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
Cool the cake completely before frosting.
Whip the cream with powdered sugar until you get stiff peaks.
Brush the cool cake with simple sugar syrup. Frost with whipped cream and sprinkle grated chocolate.
Slice and serve the cake.
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This is part of the Bake-a-thon 2017