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Happy New Year! Mocha Cake


Finished cake with icing and chocolate shavings (above)
Unfrosted cakes (below)


Happy New Year my blog readers! After the holidays, comes my birthday in the month of January. I thought for my actual birthday I would try make the traditional Filipino mocha cake recipe from my Nora Daza cookbook. It calls for special ingredients such as cake flour, which to my further research tells me that it makes the cake softer and lighter. Unlike other mocha cake recipes I found, it also calls for creme de cacao...which is a liquer I have to buy from the liquor store...which tastes like white chocolate and vanilla essence...

Unfortunately, my experiment failed..the cake was more of a taizan or mamon cake...and my icing was too liquidy.. and not at all the one I was visualizing of my previous mocha cakes that I have tasted from NJ.

So, after some internet search, I stumbled upon this mocha chiffon recipe with the proper ingredients and directions...I'm pretty much sure this will be close to the soft spongy mocha cakes that I want to creat..stay tuned!




Here is the recipe, I tried with fewer eggs, makes 2 round 8 inch pans, serves about 10 slices. But believe me, after tasting it...it wasn't even enough for me! I could eat the whole cake..lol


But I'm glad I finally got my bday wish--a mocha cake for my birthday!






Ingredients:


1c and 2 T cake flour


1/2c white sugar


1 1/2 tsp baking powder


1/4c corn or vegetable oil


3 egg yolks


1 1/2 T instant coffee powder diluted in 1/3 c water


1/2 tsp salt




In a bowl, combine above ingredients. Mix well until smooth.




In another bowl, beat the following until frothy:




4 egg whites


1/2 tsp cream of tartar




Gradually add 1/4c white sugar. Beat until egg whites are stiff or form peaks.




Fold egg whites in the egg yolks mixture with a spatula gently.


Pour into 2 round 8 inch pans. Bake in preheated oven 350F 20 minutes or until toothpick comes out clean when inserted in the center.


Brush with 2 T creme de cacao on top of inverted cake prior to frosting.






ICING:




1c white sugar or powdered sugar


1c Nestle cream


2 T instant coffee powder mixed in 1/3c water


2T creme de cacao liquer


1 c organic butter, at room temperature (softened)




Cream butter in large bowl. Add sugar to cream, mix with coffee. Add or drizzle to butter a little at a time while using the electric mixer.




Frost cake, and you can top with chocolate shavings.






















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Comments

Vanessa said…
Thanks for sharing the recipe, Con! nd Belated Happy Birthday! *hugs*
January 19, 2010 at 2:01 AM
Connie's Kitchen said…
Thanks Van! it's so good!
January 20, 2010 at 9:32 AM
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