Mocha Cake

About Mocha Cake

Ingredients

• Refined flour 100 gms
• Butter 100 gms + to grease
• Castor sugar 100 gms
• Eggs 2
• Instant coffee powder 2 tsps
• Baking powder 1 tsp
• Whipped cream to decorate
• Mocha sauce
• Castor sugar 2 tbsps
• Honey 2 tbsps
• Milk powder ¼ cup
• Instant coffee powder 2 tsps
• Syrup
• Instnt coffee powder 1 tsp
• Sugar 4 tbsps

How to Make Mocha Cake (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a baking tin with a little butter.
2. Take butter and castor sugar in a mixing bowl and beat with an electric beater till the mixture is light and fluffy. Add eggs one at a time and beat again.
3. Add refined flour, coffee powder mixed with 2 tsps water and baking powder and fold in well.
4. Pour this batter into a greased baking tin and bake in the preheated oven for 30-35 minutes.
5. To make mocha sauce, take castor sugar, honey, ¼ cup water, milk powder and coffee powder in a non-stick pan and heat, whisking continuously till the sugar dissolves and all the ingredients blend well with each other.
6. Pour the sauce into a bowl and set aside to cool down to room temperature.
7. To make syrup, take coffee powder, 2 tbsps water in another non-stick pan and heat, stirring, till sugar melts. Transfer this into another bowl and cool slightly.
8. Bring the cake out of the oven, keep it on a serving platter and pour the sugar syrup over it.
9. Decorate with whipped cream and serve with mocha sauce.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps