Melt-In-Your-Mouth Mocha Cake

A coffee and chocolate lover like you will surely love this melt-in-your-mouth mocha cake by Cooking station. The soft and fluffy cake is brushed with milk syrup, then filled with this delicious mocha cream on top. What more can you ask for this delicious dessert recipe? Watch the video below for full instructions.

Ingredients:

• 8 tablespoons of cake flour
• 1/2 teaspoon of baking powder
• 1 1/2 tablespoons of cocoa powder
• 1 tablespoon of instant coffee
• 4 egg yolks (large)
• 4 tablespoons of granulated sugar
• 1/4  teaspoon of salt
• 1/4 cup of milk
• 3 tablespoons and 2 teaspoons of vegetable oil
• 1 teaspoon of vanilla extract
• 4 egg whites
• 1/4 cup of caster sugar
• 1/2 teaspoon of vinegar

For the syrup:

• 3 1/4 tablespoons of milk
• 1 1/4 tablespoons of sugar

For the whipped cream:

• 1/2 cup of whipping cream (hot)
• 1.8 oz of semi-sweet chocolate
• 1 level teaspoon of instant coffee

• 1 1/4 cups of whipping cream
• 1/2 cup of icing sugar
• a pinch of salt

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Instructions:

Step 1:

Line a 9×9 baking tray with parchment paper on all sides.

Step 2:

In a measuring cup, mix 1/4 cup of hot milk and 1 tablespoon of instant coffee. Set it aside.

Step 3:

In a large mixing bowl, add 4 tablespoons of granulated sugar and 4 egg yolks. Whisk until well combined. Add the vegetable oil, coffee-milk mixture, and 1 teaspoon of vanilla extract. Mix until well combined. Next, sift 8 tablespoons of cake flour, 1 1/2 tablespoons of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt directly into the mixture. Mix, scrape the sides, cover then set aside.

Step 4:

In a different bowl, add 4 egg whites and whisk until foamy. Add 1/2 teaspoon of vinegar and mix again. Gradually add 1/4 cup of caster sugar, mixing after every addition. Beat until firm peaks, then turn the speed to low and continue beating for about 30 seconds.

Step 5:

Gently fold the whisked eggs into the chocolate mixture in 3 batches.

Step 6:

Transfer the mixture to the prepared pan. Gently tap a few times to remove air bubbles.

Step 7:

Bake at 320F for about 22 to 25 minutes. Once done baking, thump it a few times, remove it from the pan, and place the cake on a cooling rack. Let it cool completely.

Step 8:

Combine 1/2 cup of whipping cream, semi-sweet chocolates, and instant coffee in a bowl. Refrigerate for 1 to 2 hours.

Step 9:

After 1 to 2 hours, combine 1 1/4 cups of whipping cream, 1/2 cup of icing sugar, and a pinch of salt. Beat until it becomes fluffy. Transfer the mixture to a piping bag.

Step 10:

Make the syrup by combining the two ingredients. Brush it onto the cooled cake.

Step 11:

Squeeze the chocolate mixture on top of the cake and flatten it with a spatula. Refrigerate for 1 to 2 hours.

Step 12:

Slice, dust with cocoa powder then serve. Enjoy!

Melt-In-Your-Mouth Mocha Cake