Coffee cake / Mocha cake

Coffee cake/ Mocha cake is a sweet bread common cake spreaded coffee on cake layer top & cream garnishing with chocolate ganache and chocolate chips 

It is a common sweet bread in usa

Ingredients: coffee cake 

For sponge cake

• All purpose flour/maida: 1 and 1/2 cups(165 grams)
• Sugar: 1 cup (200 grams) blend into a powder
• Oil: 1/4 cup (65ml)
• Instant coffee powder: 3 tea spoons
• Vanilla essence: 1 tea spoon
• Eggs: 3 (room temperature)
• Milk: 1/4 cup
• Baking powder: 1 tea spoon
• Pinch of salt

For coffee:

• Milk: 1 and 1/2 cups (375 ml)
• Sugar: 3 tablespoons
• Instant coffee powder: 2 tea spoons
• Condensed milk: 1/4 cup

For frosting:

• Whipping cream : 1 and 1/4 cup
• Instant coffee powder: 2 tea spoons

Chocolate ganache and chocolate chips for garnishing 

Instructions : mocha cake

• Add 2 tbsp of hot water into a bowl 
• Add 3 tsp of instant coffee powder 
• Mix it well and keep this aside 
• Grease 8 inch cake tin and line with parchment paper 

• Add 3 eggs into a bowl ( eggs must be at room temperature)
• Beat for 30 seconds on high speed 
• Blend 1 cup of sugar and add it 
• Beat until it changes into white colour 
• It should be reached to ribbon stage consistency 
• Add 1 tsp of vanilla essence 
• Add ¼ cup of oil canola or sunflower oil 
• Coffee mixture 
• Mix for few seconds 
• Add 1 &½ cup of all purpose flour maida 
• 1 tsp of baking powder , pinch of salt 
• Sift into a wet grinder 
• Mix it gently in cut and fold method (you can sift flour in 2 batches to avoid lumps)
• Add ¼ cup of milk 
• Mix with out lumps 
• Now transfer this into a prepared tin
• Tap it thrice to remove air bubbles 
• Preheat oven at 180° degrees Celsius & for 10 mins 
• Bake for 3o to 35 mins until skewer comes out clean 
• Add 1 &½ cup of milk into a pan
• 3 tbsp of sugar 
• ¼ cup of condensed milk (Optional )
• 2 tsps of instant coffee powder 
• Give it a nice stir
• Bring it to a boil
• Turn off the stove flame and let it cool completely 
• Now our cake is also baked
• Insert a skewer or knife if it comes out clean your cake baked
• Let it cool completely 

• Add 1/4 cup of whipping cream into a bowl 
• (I am using non dairy whipping cream which already contains sugar)
• Whip until it reaches to soft peak
• Add 2 tsps of instant coffee powder
• Beat until it reaches to stiff peak
• Our whipped cream is ready 

• Take your cake cut into 3 layers 
• Pour prepared coffee on all over the cake 
• Don’t forget to pour on edges 
• Put a big dollop of cream and spread it evenly on bottom layer 
• Flip middle layer and place it
• Repeat the process 
• (Spread cream all over the cake)
• Refrigerate for 30 mins (not in freezer )
• Garnishing with choc
• olate ganache and chocolate chips 
• Refrigerate for 10 mins 
• Slice and serve