Snowy Mountain Mochaccino Cake

Inspired by the flavours of a mochaccino, I came up with this recipe for a Mochaccino Cake, a rich strongly flavoured yet delicate chocolate and coffee cake.

I bake this cake in a gugelhupf tin which, when inverted and dusted liberally with icing sugar, gives the cake the appearance of a snowy mountain, hence the name. You can certainly do this in a well greased and floured Bundt tin as well but I’m yet to have purchased a bundt tin! And if the cake sticks to the tin, the icing sugar covers up the sins.

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I add extra moistness by putting Greek yoghurt which is high in fat and so keeps the cake’s crumb soft and delicate. Yoghurt can also aid with the rise due to its naturally acidic quality; its reaction with the baking powder in the self raising flour helps provide a light cake.

Coffee granules will suffice in this cake as long as you dissolve into the milk well. Feel free to use Camp Coffee essence too, adding in 2 tablespoons of it. Using instant espresso coffee powder which is stronger than granules means you need just 1 tablespoon.

Here are some of my other coffee recipes:

Coffee and Vanilla Striped Biscuits

Perfect Coffee and Walnut Cupcakes

Coffee and Walnut Lamingtons


175g margarine

200g caster sugar

3 eggs

225g self raising flour

25g cocoa powder

2 tbsp instant coffee granules dissolved in 3 tbsp whole milk

80g Greek yoghurt

Icing sugar, to dust


Preheat the oven to 160ºC. Grease and flour the inside of a 20cm gugelhopf or bundt tin, making sure it is a light coating.

For the cake, place all of the ingredients into a bowl and use an electric whisk to mix it together for around 1 minute until the batter is a strong coffee colour and is even, using a spatula to scrape down the sides of the bowl halfway through.

Pour the batter into the gugelhupf or bundt tin; it should find its own place in the tin but you can use a spoon to spread it around. Level off the top.

Bake for 35 – 45 minutes until the cake is well browned on top, there is a strong coffee aroma and an inserted skewer comes out clean.

Leave to cool completely in the tin before inverting onto a plate or cake stand and dusting liberally with icing sugar so that it looks like snowfall.

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One thought on “Snowy Mountain Mochaccino Cake

  1. Pingback: Exploring Chocolate Tarts: Cremamocha Tart | Andrew in the Kitchen

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