This eggless Mocha Cake with Mocha Frosting is rich and delicious that is high on flavor of chocolate and coffee.
Ingredients:
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
Method:
Preparing Cake:
- Preheat the oven to 180 degrees C/350F.
- Grease and dust two 8.5″” square cake tins.
- Whisk flaxmeal in 1/2 cup of warm water. Set it aside for 5 minutes.
- In a bowl mix together all purpose flour, baking powder and salt. Mix thoroughly. Keep aside.
- In a small bowl, mix yogurt and baking powder. Whisk well. Set it aside for 5 minutes. The curd will foam and become frothy.
- Dilute instant coffee powder in 3.4 cup of hot water. Set aside.
- In a mixing bowl, take whisked flaxmeal, oil and sugar. Beat until well combined.
- Pour diluted coffee and frothy curd. Mix to combine.
- Carefully fold in the dry ingredients and mix just until combined. Do not over mix.
- Pour the batter into the prepared cake tins. The batter will have thinner consistency  when compared to other cake batter.
- Bake for 30-35 minutes or until the cork skewer inserted in the centre of the cake comes out clean.
- Remove the tins from the oven and place them on a wire rack to cool down completely.
- Unmould the cakes from the tin.
Preparing the Frosting:
- Dilute instant coffee powder in water. Keep aside.
- Beat butter and vanilla essence until it is smooth forms small peaks.
- Add half the 2 cups of confectioner’s sugar and 2 tbsps milk. Beat well.
- Now add the remaining 2 cups of sugar and 2 tbsps of milk. Blend until well combined.
- Now fold in half the portion of the cocoa powder and half the quantity of diluted instant coffee. Blend well. Do not over mix.
- 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.
- Place a cake on a cake board. If required, trim the edges and the a thin top layer out, to make the cake even.
- Carefully insert strips of wax paper under 4 sides of the cake. This avoids the mess while frosting.
- Spread a generous layer of frosting on top of the cake, evenly.
- Now place the other cake on top of the frosting. (Trim out the edges and a thin top layer, if required, before assembling).
- Now spread the frosting evenly on top of the cake and through all the edges.
- Top with sprinkles.
- Cut into desired shape and serve.
This recipe is adapted from Nigella Feasts.