Saturday, February 15, 2014

Mocha Cake with Mocha Frosting


For Cake:

All Purpose Flour - 2 cups
Unsweetened Cocoa powder - 2/3 cup
Baking Powder - 1 tsp
Salt - 1/2 tsp
Flaxmeal - 3 tbsps
Vegetable Oil - 1/2 cup
Sugar- 1 1/2 cups
Curd/Yogurt - 1 cup
Baking Soda - 2 tsps
Hot water - 3/4 cup
Instant Coffee Powder - 1 tbsp

For Frosting:

Soft Butter - 1 cup
Vanilla Essence -
Confectioner's Sugar (powdered) - 4 cups
Unsweetened Cocoa Powder - 3/4 cup
Milk - 4 tbsps
Water - 3/4 cup
Instant Coffee Powder - 1 tbsp

For Topping:

Sprinkles - any variant that you desire


Preparing Cake:

  1. Preheat the oven to 180 degrees C/350F.
  2. Grease and dust two 8.5"" square cake tins.
  3. Whisk flaxmeal in 1/2 cup of warm water. Set it aside for 5 minutes.
  4. In a bowl mix together all purpose flour, baking powder and salt. Mix thoroughly. Keep aside.
  5. In a small bowl, mix yogurt and baking powder. Whisk well. Set it aside for 5 minutes. The curd will foam and become frothy.
  6. Dilute instant coffee powder in 3.4 cup of hot water. Set aside.
  7. In a mixing bowl, take whisked flaxmeal, oil and sugar. Beat until well combined. 
  8. Pour diluted coffee and frothy curd. Mix to combine.
  9. Carefully fold in the dry ingredients and mix just until combined. Do not over mix. 
  10. Pour the batter into the prepared cake tins. The batter will have thinner consistency  when compared to other cake batter.
  11. Bake for 30-35 minutes or until the cork skewer inserted in the centre of the cake comes out clean.
  12. Remove the tins from the oven and place them on a wire rack to cool down completely.
  13. Unmould the cakes from the tin.

Preparing the Frosting:
  1. Dilute instant coffee powder in water. Keep aside.
  2. Beat butter and vanilla essence until it is smooth forms small peaks.
  3. Add half the 2 cups of confectioner's sugar and 2 tbsps milk. Beat well.
  4. Now add the remaining 2 cups of sugar and 2 tbsps of milk. Blend until well combined.
  5. Now fold in half the portion of the cocoa powder and half the quantity of diluted instant coffee. Blend well. Do not over mix.
  6. Now add the remaining cocoa powder and add the remaining diluted instant coffee, 1 tbsp at a time, until it reaches the consistency that you need. Blend until well combined without over mixing.

Assembling the cake.
  1. Place a cake on a cake board. If required, trim the edges and the a thin top layer out, to make the cake even.
  2. Carefully insert strips of wax paper under 4 sides of the cake. This avoids the mess while frosting.
  3. Spread a generous layer of frosting on top of the cake, evenly.
  4. Now place the other cake on top of the frosting. (Trim out the edges and a thin top layer, if required, before assembling).
  5. Now spread the frosting evenly on top of the cake and through all the edges.
  6. Top with sprinkles.
  7. Cut into desired shape and serve.

This recipe is adapted from Nigella Feasts.


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