Yes. I'm back. Oh no, not from my vacation. I have over two months left. But I am back on SSTT. Hmmm, I sure missed posting out here and I knew you'd be waiting to read something new, too. So, I did my bit to keep this space alive. I baked a cake the day before I left for my vacation, took pics, mailed them to myself so I could do this post someday at home. Talk about being completely obsessed!! And, you must know by now, that every cake tells a story. This one (thankfully for you!) is short. So, here goes.
My sonny boy and I left to India leaving Daddy dear behind all alone for two whole months. I felt oh-so-sad about having to travel alone. And I simply had to do something to make myself feel good as I packed my bags. At the same time I wanted to make a not so big one. Something that would make for our dessert that night and have enough slices to save for hubby to enjoy after we left. So, I came up with this mocha cream gateau. Sorry about the pathetic decoration. I made this in about three hours flat and did not have the patience to take great pictures. Shot 'em right on my counter top (You can even see my mixing bowl!!) and then we cut it and dove straight in!
With the perfect balance of chocolate and coffee giving you the right ooh's and aah's, this one's a a keeper. Make it once, and you'll agree!
I've broken down the process for this cake into a couple steps. First I list out the ingredients for the entire gateau. Then follows the method for the cake and frosting. And, finally, assembly of the cake.
Ingredients for Chocolate Cake Base
1 Cup Flour
1 Cup Confectioner's Sugar
1 Cup Butter
1 tsp Baking powder
1/2 tsp Baking soda
3 heaping tbsp Cocoa powder
1 tsp Instant coffee powder
1 tsp Vanilla Essence
1/4 Cup Oil (I've used corn)
A pinch of salt
Ingredients for Mocha Cream Frosting
1.5 Cups Heavy whipping Cream
1/2 Cup Confectioner's sugar
1 tbsp Instant coffee powder
1/2 tsp Cocoa powder
- Preheat oven to 350F and spray/smear oil/butter over a loaf pan
- Cream together butter and sugar and set aside
- In a large bowl, sift together all purpose flour, baking soda, baking powder, salt, cocoa powder and coffee powder
- Repeat the sifting process into another large bowl to make sure you have a homogenous mixture of all these dry ingredients
- Now, break eggs into another bowl and beat until fluffy/frothy (about 10-15 minutes) and doubled in quantity
- Pour the beaten eggs into the creamed sugar-butter mixture and beat again until well mixed
- Add the vanilla essense to this wet mixture
- Slowly pour and fold in small quantities of this wet mixture into the dry ingredients using a flat spatula, as you combine it all together to form a smooth batter
- This batter may be thick, so pour in the oil gradually until such a point where you are easily able to maneuver your spatula in the same. I used about 1/4th cup, add a couple spoons more if you think your batter is too thick. But, 1/4th cup should work fine.
- Pour the batter into the prepared loaf pan and bake for about 30 minutes or until a toothpick comes out clean when pierced in the center
- Once baked, allow to cool completely
Method for Mocha Cream Frosting
- Pour the whipping cream into a large preparation bowl
- Add the sugar, cocoa powder and instant coffee powder
- Using a hand blender, blend on medium until the cream forms soft peaks
- Once the cake is cooled completely, place it on your cake on the serving plate
- Using a ridged knife, cut it horizontally in the center and place the top layer, upside down, over another plate. If its sort of rocky you can smooth it out using a knife so that you have a flat final top layer to frost
- Using an offset spatula frost the lower layer. About 1/2 an inch of whipped mocha frosting should work great
- Place the upper layer on top and smooth out any whipped mocha frosting that may be seeping out of the two layers
- Next drop a huge dollop of whipped mocha frosting on the top layer and smooth all over the cake. Use a flat steel spatula and finish up any uneven surfaces
- Decorate frosted cake as you desire. I did up mine with left over whipped mocha cream
Makes about 12 slices.
And, since this cake's got its share of chocolate, it's off to join Madhuri's Chocolate Fest to celebrate her blog's first year!