Mocha Cake
A delicious mocha-flavored cake filled with coffee-infused whipped cream and topped with a coffee-flavored confectioners' frosting. This recipe combines a simple cake base with coffee and walnut flavors for a delightful treat.
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 6 Egg whites
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 cup English walnut meats, broken into pieces
- 1 cup Heavy whipping cream
- 2 cups Powdered sugar
- 1 teaspoon Coffee essence (for filling)
- 1 teaspoon Coffee essence (for frosting)
- 0.5 cup Butter, softened
- 2 tablespoons Cocoa powder
Instructions
- 1In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2In a separate bowl, whisk together the egg whites, milk, and vanilla extract. Add to the dry ingredients and mix until just combined. Gently fold in the walnuts.
- 3Pour the batter into a medium-sized angel-cake pan (or a 9-inch tube pan). Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan before removing.
- 4In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and coffee essence, continuing to whip until stiff peaks form.
- 5In a bowl, cream together the softened butter and cocoa powder until smooth. Gradually add the powdered sugar and coffee essence, mixing until smooth and creamy. Add a little milk if needed to reach desired consistency.
- 6Once the cake is completely cool, split it horizontally. Spread the coffee whipped cream filling evenly over the bottom layer. Place the top layer back on. Frost the entire cake with the coffee confectioners' frosting.