A cake recipe after a long time. I had to choose between the chocolate orange medley cake and the mocha cake recipe – finally the mocha won as I had made it just yesterday. Yesterday, we food bloggers from Mumbai had a fun online event. The Nonchalant Gourmand suggested that we all post pictures of what we had/made for Sunday lunch on the food bloggers facebook page and we all agreed to do that. Now, this might seem like a simple task but posting what you ate in front of 30+ amazing food bloggers was sure intimidating. Thankfully my Sunday lunch was interesting enough, but due to the sheer pressure of presenting good stuff in front of everyone, I also decided to bake this cake as a dessert. I love this mocha cake as its actually like eating coffee. If you are not particularly fond of the coffee kick and its strong flavor and bitterness, then please feel free to reduce the coffee content from 15 g to 1 tsp. But if you want the real thing, then don’t change it at all!
In an ideal world we would not have had to worry about the fat content in our food and could have polished off this cake with lightly whipped double cream. But still no harm done, this cake is excellent even with some hot chocolate sauce drizzled over it or had warm just as it is. I have baked this in a loaf tin but you can bake it in 9 inch round or square tin as well. Let’s eat cake!
You will need:
1 3/4 cup all purpose flour (maida)
1 tbsp baking powder (sift the maida and the baking powder together and keep aside)
100 g salted butter (you can also use unsalted), softened
1 cup caster or lightly ground sugar
1/2 cup and 1 tbsp warm milk
15 g of your favorite instant coffee (I used Nescafe Sunrise)
1 tsp chocolate essence or vanilla essence (optional)
1/2 cup chocolate chips (you can decrease this quantity and just sprinkle a tbsp of chocolate chips when the cake is half baked, so that you have the delicious chocolate chips on the top)
– Preheat the oven to 180 degree celcius. Prepare the baking tin with some oil/butter and some flour dusting.
– Cream the butter and sugar together till fluffy. Next add the eggs and mix thoroughly till the mixture is light.
– Stir the coffee powder and the essence in the warm milk. Fold in the flour and the coffee and milk mix into the creamed sugar and butter- alternating flour and milk. Mix the batter thoroughly to make it smooth. Finally fold in the chocolate chips in the batter. Reserve a half the chocolate chips to scatter them on top of the cake when it is half baked (after 25 mins of baking time).
– Pour the batter in the prepared tin and bake the cake at 180 degrees for 40 minutes. If you are using a round or square baking tin then the baking time will be reduced to 30 minutes. The cake is done when a toothpick/skewer inserted comes out clean.
– Enjoy eating your coffee! 🙂