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 ...
Filipino/American recipes over the years.