Mocha with Toasted Almonds Cake Recipe

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Mocha Cake with Toasted Almonds

Baking Overview

  • Oven Temperature: 180°C
  • Baking Time: 35 minutes
  • Cake Tin Mould Size: 9"

    • Ingredients

    Sponge Cake

    A

  • 300 gm Sponge Mix Flour
  • 5 Eggs
  • 60 ml of Water

    • B

  • 1 tsp of Coffee Essence
  • 1 tsp of Instant Coffee

    • C

  • 60 ml of Cooking oil

    • Cake Garnishing

  • 400 gm of Fresh Cream
  • 1 tsp of Coffee Paste
  • l tin of Dark Pitted Cherries
  • 100 gm of Cooking Chocolate
  • 100 gm of Toasted Almonds

    • Chocolate Topping

  • 20 gm of Glucose Syrup
  • 200 gm of Fresh Cream
  • 200 gm of Cooking Chocolate
  • 20 gm of Butter

    • Preparation

    1. Beat ingredients (A) till light and fluffy. Add in ingredients (B) and mix well.
    2. Add in cooking oil and mix well. Pour batter into a 9 inch round mould and bake for 35 minutes.
    3. Beat fresh cream and coffee paste till stiff.
    4. Cut cake into 3 layers. Spread a thin layer of topping cream.
    5. Arrange some drained pitted cherries on top; smoothen with some whipped cream then top with another layer of cake.
    6. Repeat the above. Then cover the whole cake with the remaining topping cream.
    7. Decorate the mocha cake with melted chocolate and toasted almonds.
    8. Decorate as desired and chill in the fridge before serving.

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