Mocha Cake

 

Image Courtesy – Unsplash

Inspired by bakealong

Ingredients:-

  • All-purpose flour – 1 3/4 cups
  • Granulated white sugar – 2 cups
  • Cocoa powder – 3/4 cup
  • Baking soda 2 teaspoons
  • Baking powder – 1 teaspoon
  • Salt – 1 teaspoon
  • 1/4Buttermilk – 1 cup
  • Vegetable cooking oil – 1/2 cup
  • Eggs – 2
  • Vanilla extract – 1 teaspoon
  • Instant coffee powder – 1 1/2 tablespoons
  • Hot water – 1 cup

Mocha Buttercream –

  • Butter – 300 gms, 30 minutes out of fridge, not more
  • Icing sugar – 375 gms, sifted
  • Cocoa powder – 2 tablespoons
  • Instant coffee powder – 1 1/2 teaspoon
  • Salt – 1/2 teaspoon
  • Vanilla extract – 1 teaspoon

Method:

1. Pre-heat oven to 180 degree . Grease the 8′ cake tin and keep it ready

2. Add all the dry ingredients, all-purpose flour, sugar, cocoa powder, baking soda, baking powder, salt into the bowl of your electric beater. Beat on slow speed until the ingredients are combined well.

3. Add all wet ingredients , buttermilk, oil, eggs and vanilla extract in a bowl and use a whisk and combine them together.

4. Pour the wet ingredient mixture slowly into the flour mixture, while the beater is still running. Beat on medium speed for about 2 minutes until the ingredients are combined well together and becomes smooth.

5. Mix the wet and dry ingredients slowly, meanwhile boil the hot water along with the instant coffee powder.

6. Pour the hot coffee into the batter slowly and gently . Beat on medium speed for about 1 minute until the batter comes together.

8. Fill the cake tin with prepared batter.

Bake in pre-heated oven at 180 degrees for 45minutes until the top of the cupcakes become springy to the touch or a tooth pick inserted into the center cake comes out clean.

9. Cool the cakes on wire rack until warm to the touch. Set aside until ready to frost.

Mocha Buttercream –

10. Add the butter into the bowl of the electric beater. The butter should be cold, not at room temperature. So thaw your butter only for 30 minutes. This cold butter will help make the buttercream fluffy with less quantity of icing sugar and keep it stable. Since butter would be cold, you need to beat on medium speed first to break it down to fairly soft. After which increase speed and beat on medium high speed for 3 to 4 minutes until the butter becomes fluffy.

11. Add the vanilla into the soft butter and beat again for 1 minute on medium high speed.

12. The butter should be cold yet fluffy at this stage before adding the rest of the ingredients.

13. Sift together icing sugar, cocoa powder, instant coffee powder and salt.

14. Add the icing sugar mixture into the butter and start to beat on slow speed until the dry ingredients are moistened up to start with.

15. After it has started to moisten up, continue to beat on medium high speed for about 3 to 5 minutes until the the buttercream becomes pale and creamy. The cold butter will help keep the buttercream stable and stiff with just the 1:1 ratio of butter and icing sugar.

16. Fix your favorite nozzle into a piping bag and fill the piping bag with the buttercream and decorate the cold cake.

 

 

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