How to Make Mocha Cake
A Pinoy version of a delicious mocha cake with cream frosting.
Ingredients
- 2 cups sifted flour
- 1 tsp. fine iodized salt
- 1 1/2 cups white sugar
- 3 tsp. baking powder
- 2 Tbsp. instant coffee
- 2 Tbsp. cocoa
- 1/2 cup salad oil
- 3/4 cup hot water
- 8 egg yolks
- 8 egg whites
- 1 tsp. cream of tartar
Mocha Frosting ingredients:
- 1 cup butter cut into big chunks
- 1 Tbsp. instant coffee
- 1 Tbsp. cocoa
- 1 cup whipping cream chilled
- 1 cup powdered sugar sifted
Instructions
How to make Mocha Cake:
- Preheat oven to 350 °F. Grease and flour 8 -inch round baking pans and 3 inch in height. In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking powder, cocoa and coffee. Make a well in the center, and pour in oil and hot water.
- Using electric mixer with paddle attachment, beat mixture at medium-low speed for 3 minutes. Continue mixing at the same speed, add egg yolks one at a time, blending well after each addition, until thoroughly 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, scrapping 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 20 to 35 minutes, then remove from oven and cool on wire rack. Fill and frost with coffee cream frosting and refrigerate.
How to make Mocha Icing:
- 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, cocoa 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 additions, beating well after each additions, until mixture is smooth.
Notes
Cooking Tips for Mocha Cake Recipe:
- Sift Dry Ingredients for a Smooth Texture: To achieve a smooth and lump-free batter, make sure to sift the dry ingredients such as the flour, cocoa, and coffee. Sifting not only aerates the dry ingredients but also helps break up any clumps, ensuring an even distribution in the batter. This step is essential for creating a velvety Mocha Cake with a consistent mocha flavor.
- Use High-Quality Coffee: The coffee flavor is at the heart of a Mocha Cake. For the best results, opt for high-quality coffee, whether it's instant coffee or freshly brewed espresso. The quality of the coffee you use will significantly impact the overall taste of the cake. A rich and flavorful coffee will result in a more satisfying mocha cake experience.
- Be Patient with Egg Whites: When whipping the egg whites for your Mocha Cake, patience is key. Whip the egg whites until they form stiff and glossy peaks. It's important not to rush this step, as properly whipped egg whites contribute to the cake's light and airy texture. Be gentle when folding the egg whites into the batter to maintain the cake's fluffiness. This step ensures your Mocha Cake will have the perfect balance of moisture and structure.