May 14, 2015

Mocha Cake

I’ve been trying to bake a “perfect cake” but I find difficulty in doing it. I tried different recipes following the exact measurements indicated but still failed to make a good one. Often times, it looks good inside the oven during baking process but once it goes out, biglang nag-iiba.

I also followed different techniques like placing water inside the oven while baking to make it moist, lowering the temperature from 175ºC to 150ºC, using the lower heater only, and many more. Still, it wasn’t a success.

How can I make a nice and “perfect” finished product kung sa cake pa lang bagsak na.

Sabi nga nila, keep on trying then list all the things you made so once succeeded in getting a nice output, alam mo na kung anu ang dapat gawin sa susunod.

Last weekend, it was Mother’s Day, so I courageously tried baking another one. I made mocha cake this time.

A slice of Mocha Cake

While baking the cake, I was got worried because the finished product seems not the way it used to. Medyo matabang pa. I just set the cake aside and proceed in making the frosting.

Again, this gave me worries since this is my first attempt to make boiled icing. At first, it started to curdle as I add the butter and looks watery. I tried to fix it by placing the mixture inside the fridge first then continue mixing, but nothing happened. I made my last option. I added extra butter and after few minutes of mixing, I got the right consistency.

Mocha Cake

I used to decorate the cake with the Cake Decorating Kit Mommy purchased from Lazada.

Still have excess icing so I used Matthew’s Monde Nissin Fluffy Mamon and turned it into mini-round mocha cake.

Nissin-Monde Fluffy Mamon turned Mini-round Mocha Cake

Next target: Moist Chocolate Cake and Cupcakes for Matthew’s Birthday.

Mocha Cake


For the cake:
4 egg whites
¼ cup powdered sugar
½ tsp cream of tartar
4 egg yolks
1 tsp instant coffee dissolved in ¼ cup hot water
¼ cup vegetable oil
1 ½ cup all purpose flour
1 tsp instant coffee powder
1 tsp cocoa powder
2 tsp baking powder
½ tsp salt

For the frosting:
2 egg whites
½ tsp cream of tartar
1 tsp instant coffee powder
1 tsp cocoa powder
1 tsp instant coffee powder dissolved in ¼ cup water
¾ cups granulated sugar
1 cup butter

Preheat oven to 150ºC and line your pan with greased parchment paper.

For the cake:
1.  Beat egg whites until frothy.
2. Add cream of tartar.
3. Gradually add powdered sugar beating in high setting until it forms soft peak. Set aside.
4. Combine and sift all-purpose flour, baking powder, coffee powder, salt, and cocoa powder. Set aside
5. Mix egg yolks, vegetable oil and dissolved coffee.
6. Slowly add flour mixture to egg yolk mixture and mix until no more lumps.
7. Gently fold the egg yolk mixture to egg white mixture.
8. Pour in greased pan and bake for about 20 minutes or when tooth pick comes out clean when inserted.
9. Set aside and let it cool.

To make the frosting:
1. Combine egg white and coffee mixture and beat until frothy.
2. Add cream of tartar and keep beating in high setting until soft peak forms. Set aside.
3. In a sauce pan, combine sugar, coffee mixture and cocoa powder.
4. Bring to boil and simmer for about two minutes.
5. With constant beating, slowly pour the sugar mixture into egg white mixture.
6. Keep beating until the mixture cools down. The mixture should be cooled properly before proceeding to the next step.
7. Gradually add butter while beating in high setting until the mixture becomes smooth.
8. Cut the cake horizontally and apply frosting in between. 
9. Spread icing over the cake and decorate the way you wanted.

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