I love coffee and I love mocha cake. I miss goldilocks and red ribbon’s mocha roll. So for Francine’s birthday party, I decided to dig the internet for a recipe that will yield the mocha cake I love way back in the Philippines. I think I found one (Thanks)! But since I have not tasted mocha cake for a while, I really can not tell. Definitely,  I love the mocha cake I made for Francine’s party I tried making a mocha roll out of it too…

 

Here is the recipe I found on the internet with some revisions based on how I made my cake.

Ingredients:

2 cups sifted flour
1 tsp. fine iodized salt
1-1/2 cups white sugar
3 tsp. baking powder
2 tbsp. instant coffee – make sure the granules are fine or use 3/4 cup espresso made from single serve coffee instead of the granules and 3/4 hot water stated in the original recipe.
1/2 cup vergetable oil
3/4 cup hot water
8 egg yolks
8 egg whites
1 tsp. cream of tartar

Procedure:

· Preheat oven to 350 deg F. Grease and flour 8 -inch round baking pans and 3 inch in height. For mocha roll, use 12 x 16 x 1.0 inches tray lined with parchment paper (lightly grease the bottom of pan before putting the liner).

· In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking powder and coffee. Make a well in the center, amd pour in oil and hot water.

· Using electric mixer with paddlle attachment, beat mixture at medium-low speed for 3 minutes. Continue mixing at the same speed, add ewgg yolks one at a time, blending well after each addition, until thouroughly mixed. Set aside.

· In another medium bowl, beat egg whites and cream of tartar with wire beater attachment of electric mixer at medium high speed until frothy. Add the remaining 1/2 cup sugar in four additions, beating until mixture is stiff and glossy.

· With rubber spatula, gently fold one fourth of beaten egg whites into batter, scrappiing bottom of bowl, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Pour evenly into prepared pans.

· Bake for 25 - 35  minutes (check for doneness at 25 mins), then remove from oven and cool on wire rack. Fill and frost with coffee cream frosting and refrigerate. For rolls, baking should take about 15 minutes only.

Coffee Cream Frosting

1 cup butter, cut into big chunks
1 tbsp. instant coffee
1 cup whipping cream, chilled
1 cup powdered sugar, sifted

· In a small mixing bowl of the electric mixer, beat butter with paddle attachment at low-medium speed until fluffy, about 3 minutes.

· Add instant coffee and beat for 1 minute. Add cream, a tablespoon at a time, beating well after each addition, until mixture is light and fluffy. add powdered sugar in four addiitons, beating well after each additions, until mixture is smooth.

Note that beating the eggwhite is a bit tricky and so as making the frosting. Please read the comments in this article for some tricks how to successfully make this cake. I also have a simplified version of the frosting using the following:

1 cup heavy whipping cream (chilled)

1/2 cup powdered sugar

1 tbsp  espresso ( I use liquid form but have tried fine granules coffee already and they both worked well)

Beat all the ingredients using wire whisk until stiff. Easy and yummy!

This entry was posted on Wednesday, July 30th, 2008 at 6:44 am and is filed under Family. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.