Wednesday, 4 September 2013

My Moist and Delicious Mocha Cake Recipe

My Mocha Cake
1 3/4 cup all purpose flour (more for dusting)
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup freshly brewed coffee ( mix 1 heaped tablespoon and teaspoon instant coffee granules into the cup hot water)
For the frosting;
1 tub Betty Crocker chocolate fudge frosting
1 tub double cream (300ml)
1. Preheat oven to Gas Mark 4 or 180 degrees Celsius. Butter, flour and place baking paper in two 9inch sandwich tins.
2. In a bowl, mix your dry ingredients; your flour, sugar, cocoa powder, baking soda, baking powder and salt at a low speed until combined. In another bowl or measuring jug, combine your buttermilk, veg oil, eggs, vanilla and beat lightly with a whisk until combined.
3. Turn your electric beaters on medium speed and while beating the dried cocoa mix, add in your wet mixture until just incorporated, then gradually add in your brewed or hot coffee until fully incorporated.
4. Pour into the sandwich tins and bake until skewer or toothpick comes out clean.
1. Put all the Betty Crocker frosting into a bowl, pour in the double cream and whisk together until combined to frosting consistency.
2. Place a cake topside down on a serving plate, put a third of the frosting on the cake, using a spatula, swirl the cream equally. Place the other cake over and frost all over or just on the top.
You may fridge it until ready to serve or serve right away.

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