After a substantial gap, I am back to what I love most in blogging, that is to post a new recipe on baking. Here comes the one called “Mocha Layer Cake”, a beautifully garnished cake with the falvour of both chocolate and coffee. As the name suggests, this is an assemblage of separate baked layers, in fact three, which come together drenched in coffee cream. With the grated chocolate giving the top terrain rather a rugged look, I must admit that the Mocha Cake is one of the most lovely looking cakes, I have come across. With a great taste, Mocha can be a smash hit for the coffee lovers who can not afford to miss their favourite flavour in a cake.
Ingredients to serve 8:
- Butter for greasing
- Self – raising Flour – 200 gm.
- Baking Powder – ¼ teaspoon
- Cocoa powder – 4 tbspoon
- Caster sugar – 100 gm.
- Eggs – 2
- Golden Syrup or Honey – 2 tbspoon
- Vegetable oil – 150 ml.
- Milk – 150 ml.
- Instant coffee – 1 teaspoon
- Boiling water – 1 tbspoon
- Double Cream – 300 ml.
- Icing sugar – 2 tbapoon
- Plain chocolate – 50 gm. (grated)
- Chocolate chips to decorate
Sift the flour, baking powder and cocoa into a large bowl, then stir in the sugar. Make a well in the centre and stir in the eggs, syrup, vegetable oil and milk. Beat with a wooden spoon, gradually mixing in the dry ingredients to make a smooth batter. Divide the mixture between 3 lightly greased 18cm./7-inch cake tins.
Bake in a preheated oven at 180°C/350ºF, for 25 – 30 minutes, or until springy to touch. Let stand in the tins for 5 minutes, then turn out and cool completely on a wire rack.
To make the filling, dissolve the instant coffee in the boiling water and place in a large bowl with the cream and icing sugar. Whip until the cream is just holding its shape, then use half the cream to sandwich 3 cakes together. Spread the remaining cream over the top and sides of the cake. Press the grated chocolate into the cream round the edge of the cake.
Sprinkle some more grated chocolate and chocolate chips on top of the cake for garnishing.
Tips for making whipping cream using Amul Cream with 25% fat content – Refrigerate the cream for at least 4 hours, then discard its watery part. Also refrigerate the whisking attachment and the bowl in which you are going to make the cream. Then whip the cream in a ice bath.