MOCHA CAKE !

28 Jun

The reason that’s in caps is cause it’s the most AMAZING RECIPE ever!!!!!!!!!!!!!!!!!!!!!!!!! (i’ll post a pic soon so you see exactly what I mean – and trust me the pic says it ALL!)

Louisiana Mocha cake

About 1 hour and 30 mins prep time. Preheat Oven to 175C degrees.
Ingredients:
-1/2 cup butter
-1 1/4 cup sugar
-3 eggs
-2 tsp instant coffee
-1/4 cups water
-1/3 cups fresh cream or milk
– 2 cups self raising flour
-1/2 tsp bicarbonate of soda
-1/4 tsp salt

For the Frosting (best part)

-1/2 cup fresh cream or milk

-1/4 cup sugar

-1/4 brewed coffee

-2 egg yolks

-1 tsp vanilla essence

-1 cup icing sugar

-Nuts of choice (optional)

Dilute the instant coffee in the water and mix all the cake ingredients in a mixing bowl.
Beat them all together for 4 minutes in high speed so it gets fluffy. Empty the contents into a baking dish of choice and bake for about 45 mins.
Take it out of the oven and let stand for 5mins in the dish before turning over onto a wire rack to cool entirely.
In the meantime, prepare the frosting. Beat the fresh cream, the sugar, and hot brewed coffee, the egg yolks and the instant coffee in a small bowl.
Put it in a double boiler on low heat and mix until it thickens to the point where it sticks on a spoon, for about 10 mins. Cover and put in the fridge to cool for about 30 mins.
Beat the butter with the icing sugar until it’s light and fluffy. While still beating it, add the vanilla, and then the coffee mixture a little at a time.
Separate the cake into as many layers as you like (2-3), and spread mixture on the different layers, add ground nuts if desired, before repositioning the layers. If you plan on covering the cake with the icing do not be too liberal in the layers.
Decorate with nuts.
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