Mocha cake

September 9, 2015 (Last Updated: January 11, 2019)

This cake is so light you won’t feel guilty if you have more than one slice.

Print Recipe
Serves: 1 cake
Cooking Time: 1 hour

Ingredients

  • 110g cake flour
  • 10ml ground coffee beans
  • 120g castor sugar
  • 10ml baking powder, plus 5ml extra
  • 10ml cocoa powder
  • pinch of salt
  • 125ml oil
  • 5 eggs, separated
  • 125ml boiling water
  • coconut shavings, to garnish
  • chocolate, melted, to garnish
  • ICING
  • 750g icing sugar
  • pinch of salt
  • 50ml liquid glucose
  • 60g butter, melted
  • 80g hot water
  • 80g coffee
  • 15ml vanilla essence

Instructions

1

Preheat the oven to 170°C. Lightly grease an angel cake tin.

2

Sift the dry ingredients together.

3

Add the oil, egg yolks and boiling water.

4

Beat the egg whites and extra baking powder until stiff and fold into the batter.

5

Pour into the cake tin and bake for 30 minutes.

6

Turn the cake upside down and let it rest on its prongs to cool down completely. Unmould.

7

To make the icing, mix the sugar, salt and glucose together until smooth. Add the butter and mix in well. Add the water, coffee and vanilla.

8

Pour the icing over the cake while it is still warm, garnish with coconut shavings and pour a little melted chocolate over to form a marble effect.

Notes

For a more stable meringue, sprinkle 30ml of the sugar onto the egg whites when beating with the baking power.

 

More From FHE:

September 9, 2015 (Last Updated: January 11, 2019) By
Send this to a friend