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Mocha Coffee Cake
Sapana Behl
A soft and delicious mocha coffee flavoured cake frosted with coffee whipped cream is oh so delicious for evening tea time musings.
4.34
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Cakes
Cuisine
American, Fusion
Servings
8
People
Ingredients
1x
2x
3x
For Cake
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
For Frosting
1
cup
whipping cream
1
tablespoon
powdered sugar
1
tablespoon
grated chocolate
Instructions
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.
Make 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.
Notes
Store the cake in refrigerator.
Tried this recipe?
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@Behlsapana
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#cookingwithsapana
!