Eggless Soft Moist Mocha Cake | Stable Mocha Cream Frosting
Eggless Soft Moist Mocha Cake – this cake is unbelievably soft and moist. Last week I did an egg version, and not forgetting the eggless version this week. The cake itself is super delicious with a fluffy and soft texture, almost you can’t tell if it was made without eggs. The fragrant is amazing when you add some coffee flavour to a chocolate cake. My whole house smells mocha after baking this cake. Ermine frosting is such an amazing recipe. It’s creamy, smooth and super stable. This frosting is so easy, basically just follow the recipe and method, quite a fool proof recipe.This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Eggless Mocha Sponge Cake
I was using 15cm or 6 inch round pan.
105g [⅓ cup + 2 tbsp] whole milk, warm
6g [2 tsp] instant coffee
230g [2 cup] cake flour
6g [1½ tsp] baking powder
4g [¾ tsp] baking soda
20g [3 tbsp] cocoa powder
¼ tsp salt
150g [¾ cup] caster sugar
112g [½ cup] oil
120g [½ cup] plain yogurt
1 tsp vanilla extract
• Mocha Cream Frosting
120g [½ cup + 1 tbsp] caster sugar
50g [⅓ cup + 1 tbsp] plain flour
10g [1½ tbsp] cocoa powder
6g [2 tsp] instant coffee
340g [1⅓ cup] whole milk
300g [1⅓ cup] unsalted butter, room temp
mocha syrup
[1 tsp instant coffee+ 1 tsp cocoa powder
+ 1 tbsp sugar + 1 tbsp hot water]
• Chocolate Drizzle
20g [2 tbsp] dark chocolate, chopped
20g [1⅓ tbsp] whipping cream, hot
Instructions:
• Eggless Mocha Sponge Cake
1. In a glass, mix the warm milk and coffee together. Mix well until the coffee is fully dissolved. Set aside.
2. Sift all the dry ingredients: cake flour, baking powder, baking soda, cocoa powder and salt. Give it a quick mix. Set aside.
3. In a large mixing bowl, add sugar, oil, yogurt and vanilla extract. Mix vigorously to combine well.
4. Add in the sifted ingredients in 3 batches, alternate with the coffee milk mixture. Mix until combined.
5. Add in the coffee milk mixture in 3 batches, alternate with the sifted ingredients. Mix until combined.
6. Transfer the batter into the prepared 15cm or 6 inch round pan, greased and lined with parchment paper. Drop the pan few times on the table top to release air bubbles.
7. Bake in preheated oven at 175°C/348°F for 30-35 minutes.
8. After out from oven, remove cake from the pan. Let it cool completely.
9. Slice the cake into 4 sheets.
• Mocha Cream Frosting
1. In a pot, add sugar, flour and cocoa powder. Give it a quick mix.
2. Gradually add in the milk, stir to combine. Break as much lumps as possible.
3. Cook on medium heat until the sauce is thickened. Lift up using the spatula or whisk, it should be able to hold the lump on it.
4. Transfer to a bowl.
5. Cover with cling film directly on top to prevent formation of skin.
6. Set aside until it is completely cool before use.
7. In a large bowl, add butter (room temp). With an electric mixer, mix on high speed until the butter is creamy and pale.
8. Add in the cooked mixture little by little in a few batches. Continue mixing on high speed until it is well combined.
9. The cream should be very smooth and stable. You can pop into the fridge for 10 minutes just to firm up the consistency more.
• Mocha Syrup
1. In a bowl, add all the dry ingredients and then add the hot water.
2. Mix until all the ingredients dissolved.
3. Cool completely. Set aside.
• Assemble the Cake (refer to video)
• Chocolate Drizzle
1. In a small bowl of chocolate, add the hot whipping cream into the chocolate. Make sure all chocolate submerge into the cream.
2. Let it sit for 5 minutes.
3. After 5 minutes, mix until the chocolate is combined and no lumps.
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Email: gracioustreatz@gmail.com
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Unauthorized usage or stealing this video is prohibited.
BEST EVER CHOCOLATE SAUCE: FOR TOPPING, WALLING AND DIPPING YOUR FINGER IN!
????Use Chocolate Syrup to add chocolate flavour to your drinks. Texture is liquidy but not thick.
????Use Chocolate Sauce as decoration - topping or walling for your drinks, cakes, bread, ice cream etc.
RECIPE
100% Unsweetened Dark Chocolate (Cocoa) 60g
Milo or Ovaltine 10g
Sweetened Condensed Milk 160ml
Evaporated Milk 80ml
(if using milk syrup, use 1 cup)
Butter 60g
White Sugar 120g
Vanilla 1/2 tsp
Dash of salt
Yield: 300-350ml of chocolate sauce.
Application:
Topping, drizlling, walling, bread spread or eaten plain :-D
If used as hot fudge, warm in microwave before pouring over cakes or ice cream
Sauce will thicken further if refrigerated.
For shot glass
For measuring cups
???? For Unsweetened Dark Chocolate powder
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????For milk tea and coffee shop supplies available at Chao, please visit
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Lots of love from Chao!
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#chaoph #chaocoffeeandtea #chocolatesauce
Soft Mocha Sponge Cake
Soft Mocha Sponge Cake - My birthday is only in a few day's time. I am sort of making this cake for my own birthday. I love this cake especially with the coffee smell and flavor in the cake. The cake is so soft and moist and light too. I am a coffee lover, and I love the coffee everywhere in cake and frosting. You can add the amount of coffee you desire. Hope you are inspired with this cake. Enjoy! By the way, Happy Valentine's Day!
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Cake Cutter Tool
Ingredients:
I am using 7-inch cake pan, 4-inch height
- Mocha Sponge Cake
5 egg yolks
80g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) corn oil
100ml (1/3 cup + 1 tbsp) milk
2 tsp instant coffee
120g (1 cup) cake flour
30g (1/4 cup) cocoa powder
5 egg whites
80g (1/3 cup) fine sugar
½ tsp cream of tartar
- Mocha Syrup
45ml (3 tbsp) water
35g (3 tbsp) sugar
6g (2 tsp) instant coffee
5g (2 tsp) cocoa powder
- Mocha Frosting
375g (1 1/2 cup) whipping cream
2 tsp instant coffee
22g (3 tbsp) cocoa powder
36g (3 tbsp) fine sugar
- Chocolate Ganache
90g (1 cup) dark chocolate melt
90g (1/4 cup+2 tbsp) whipping cream
Deco: Mocha Macarons
Instructions:
- Mocha Sponge Cake
1. Melt the instant coffee in the warm milk, set aside.
2. Preheat oven at 150°C/300°F.
3. In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside.
4. In the egg yolks bowl, add the sugar. Mix well until well combined. Mix well.
5. Add the oil and coffee milk mixture. One at a time and mix one at a time.
6. Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix. Switch to a whisk to ensure well mixing.
7. In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed. This is important to achieve rising of the cake.
8. Add the egg white mixture into the chocolate batter. Use a whisk to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do it gently. However, do not over mix at this point. Mix just until the whites are gone.
9. Pour into a prepared pan, 7inch, greased and lined with parchment paper.
10. Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean.
11. Let the cake cool completely before slicing the cake.
- Mocha Syrup
1. In a small pot, add all the ingredients.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture and set aside.
- Mocha Frosting
1. In a small pot, add the whipping cream, sugar, coffee and cocoa powder.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture. Wrap with cling film and refrigerate the mixture for at least 1 hour.
4. In a chilled bowl, add whipping cream and sugar
- Chocolate Ganache
1. In a bowl, add the chocolate melt. Then add in the hot whipping cream. Let it rest for 3-5 min.
2. Mix until well combined. Microwave for 20 seconds if you still find lumps.
- Assemble the cake
- Cake is ready to serve.
____________________________________
Here is the measurement for 9 inch cake. Just in case you wonder, I changed slightly of the ratio
• Chocolate Sponge Cake
9-inch round pan
7 egg yolks
100g [½ cup] fine sugar
100g [¼ cup+3 tbsp] light oil
100ml [¼ cup + 2 tbsp] milk
2½ tsp instant coffee
½ tsp salt
150g [1¼ cup] cake flour
42g [5½ tbsp] cocoa powder
7 egg whites
¾ tsp cream of tartar
100g [½ cup] fine sugar
- Mocha Syrup
63ml (¼ cup) water
50g (¼ tbsp) sugar
8g (2½ tsp) instant coffee
7g (3 tsp) cocoa powder
- Mocha Frosting
420g (1 ¾ cup) whipping cream
2½ tsp instant coffee
30g (¼ cup) cocoa powder
50g (¼ cup) fine sugar
- Chocolate Ganache
125g (1¼ cup) dark chocolate melt
125g (½ cup) whipping cream
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Instagram: gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
How I Made White Chocolate Mocha Sauce!✨
How I Made White Chocolate Mocha Sauce!✨
Here’s the recipe:
⭐️ White Mocha Sauce
100 gr white chocolate
40 ml milk
60 ml whipping cream
3 - 4 tbsp sweetened condensed milk
⭐️ White Chocolate Mocha
2 tbsp white mocha sauce
60 ml espresso
100 ml milk
30 ml cold foam (3 tbsp whipping cream + 1 1/2 tbsp milk)
Ice
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3 ways to make a Mocha (from Simple to Awesome)
Mocha is one of the world's favourite coffee drinks. This classic combination of espresso & chocolate can be quick & simple, or all-in-over-the-top-chocolaty-craziness.
In this video, we start with the basics & then turn things up to 11.
Sections in this video:
0:00 Intro
0:52 Level 1
2:05 Level 2
4:09 Level 3
5:29 Bonus Recipe
__________________________
Recipes in this video:
LEVEL 1
Double Espresso
15g (1 tbsp) drinking chocolate powder
Steamed milk
LEVEL 2 (Sauce)
200g (7oz) Milk Chocolate
60g (60ml / 2 fl.oz) Cold Water
LEVEL 2 (Mocha)
Double Espresso
40g (around 45ml / 1.5 fl.oz) Melted Chocolate Sauce
Steamed milk
LEVEL 3 (Ganache)
100g (3.5oz) Couverture Chocolate
100g (100ml / 3.5 fl.oz) Cream
LEVEL 3 (Mocha)
Double Espresso
40g (around 45ml / 1.5 fl.oz) Chocolate Ganache
Steamed milk
BONUS RECIPE
100g (3.5oz) Chocolate Ganache
200g (7oz) Ice
100g (3.5oz) Milk
Double Espresso
1g (1/4 tsp) Xanthan Gum
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Mocha Sauce Recipe #coffee