The biggest compliment that anyone can pay to my blog is trying out one of my recipes, especially if the person is a newbie in the kitchen. So I’m very glad to say that today’s recipe has been tried and tasted by my youngest daughter who is rather hopeless when it comes to cooking but has come through with flying colors when it comes to baking.
This cake has been baked and wonderfully decorated by her and because it was a grand success I just had to share the recipe with all my lovely readers.
If you have read my previous cake recipe (The Chocolate and Rum cake) then you will find this one quite similar but the only difference is that here we are using fresh brewed coffee instead of rum.
My daughter has also added a delicious glaze and icing to it which is a MUST TRY if you want to make your cake extra special! So let’s get started!
- All purpose flour (Maida) 1 & 1/2 cup
- Baking powder 3/4 tsp
- Baking soda 3/4 tsp
- Salt 1/4 tsp
- Cocoa powder (unsweetened) 5 tsp
- Unsalted butter (at room temperature) 5 tbl spn
- Sugar 3/4 cup (powdered)
- Eggs 2
- Vanilla essence
- Strong freshly brewed coffee 3/4 cup
For the Glaze:
- Sugar (powdered & sifted) 1/2 cup
- Espresso coffee powder 4 tbl spn (combined with 5 tablespoons boiling water)
For the Icing :
- Whipped cream 200 gms
- Food color- Violet (or according to your choice)
For the cake
Sift flour, cocoa powder, salt, baking powder and baking soda together and keep aside.
In a deep bowl add butter, sugar, eggs, vanilla essence and coffee, one by one and beat them with an electric blender thoroughly. Slowly add the flour mix to it (2 tbl spn at a time).
Brush your baking pan with butter and dust a little cocoa powder to it. Pour the batter and bake for 30 minutes in a pre heated oven or till it is done at the center (check by inserting a pick). Once your oven dings, allow the cake to rest for 10 minutes before shifting.
For the Glaze:
Mix the sugar and coffee powder together. Now add boiling water to it and mix till you get it to a thick, creamy consistency.
Once your cake is well rested, pour the glaze over your cake to cover it properly.
However keep about 2tbl spn of the glaze aside to use for the icing later.
For the Icing:
Whip the cream till it is light and fluffy. Add the 2 tbl spn glaze that you had kept aside to it and whip some more. Now divide the cream into two parts.
To one part, add any food coloring of your choice (I have used Violet) and mix it thoroughly.
Fill half of your piping bag/bottle with the Violet cream and half of it with the white cream, VERTICALLY and NOT horizontally, as shown in the picture below.
Make sure that you fill the two creams separately in the bottle and don’t mix them together, or else the colors will get mixed and you won’t get two distinct colors for your icing.
My daughter has used a Closed Star piping nozzle to pipe the icing in flower formations all over the cake.
You can of course use different color combinations, different nozzles and different designs to decorate your cake as long as it looks delicious.
That’s it! Your Coffee cake with Mocha Icing is ready to surprise your special ones. I can’t wait to hear your feedback and look forward to sharing more of my recipes with you all. If you have any questions regarding baking or any particular dish please write in the comment section below and I will get back to you immediately.
Have a great weekend friends! Happy Cooking 🙂