Fat-Free Mocha Cake

I tried mocha cake recipe yesterday and it was a big hit! the best part is that the cake is free of oil or butter. There is no added fat in the cake recipe and yet it turns out to be very soft, fluffy and yummy! I and S love Mocha flavour a lot. When I decided to bake a cake yesterday it had to be the mocha cream cake and we both loved it so much that we have only 1 piece left out of it. The frosting is done with whipped cream which adds to the lightness of the cake. There is less guilt associated with each serving of mocha cake 😀

Recipe:

Ingredients:

For the Mocha Cake Sponge –

• Eggs – 2
• Maida – 1/2 cup
• Sugar – 1/2 cup
• Baking Powder – 1/2 tsp
• Instant Coffee Powder – 2 tsp
• Cocoa Powder (unsweetened) – 2 tbsp
• Vanilla Essence – 1 tsp

For the Mocha Frosting –

• Whipping Cream, very cold – 1 cup
• Instant Coffee Powder – 1 tsp
• Cocoa Powder – 1 tbsp
• Sugar – 2 tsp

For the Chocolate Ganache –

• Sweetened Milk Chocolate – 3 tbps
• Fresh Cream – 1 or 2 tbsp

Preparation:

For the Mocha Cake Sponge –

1. Preheat the oven on 190°C for 10 mins on Toast Mode and grease the cake tin with butter/oil.
2. Bring the eggs to room temperature and beat them on high for 10 mins along with sugar, vanilla essence and instant coffee powder. The eggs must raise to double the volume.
3. In a mixing bowl, put together maida, cocoa powder and baking powder. Sieve 2 times if required until the mixture is homogeneous.
4. Gently fold the flour mixture with the egg mixture in 3 repetitions. Each time, add some flour and fold it into the egg mixture.
5. Put the cake mix in the prepared tin and bake for 20 mins (keep checking) until the cake is fluffy and firm to touch.
6. Cool the cake for 10 mins and run knife through the edges and cool again on wire rack for 10 mins.

For the Mocha Frosting –

1. Take a mixing bowl and add the whipping cream, cocoa powder and instant coffee powder.
2. Whip on high speed until soft peaks are formed from the cream.
3. The whipped cream can be applied on the sponge after spreading sugar syrup over the sponge.
4. To prepare the sugar syrup, mix 2 tsp of sugar with little water and spread even on the sponge before applying the cream.
5. Spread the whipped cream generously and level it out using a spatula.

For the Chocolate Ganache –

1. Bring chocolate and cream together under a double boiler (heat water in a wide vessel and melt choc +cream in another vessel on top of it)
2. When the mixture is thick and shiny, put it in a ziplock bag and pour in patterns as required on the cake.

Note: Forgive my poor design, I was focusing on eating the cake that I couldnt do the Ganache patiently. Dont repeat the same mistake 😀