“I orchestrate my mornings to the tune of coffee.”
Harry Mahtar
My recipe ‘MOCHA WALNUT CAKE’…with chocolate chips thrown in for good measure!
A variation to my own recipe…this time it’s a ‘MOCHA WALNUT CAKE’. I love experimenting, and even though the kids never seem to tire of the regular stuff I bake, I’m always restless for a ‘change‘. The original recipe, a YUMMY PICNIC CHOCOLATE CAKE , was one that I had created & posted a while ago trying to put together a good, tasty & healthy chocolate cake, with just 1/2 a cuppa butter. This is just a variation off that one, is delicious, & has a light crumb. It tastes great warm. More than anything else, it has a portion of whole wheat flour & doesn’t need frosting.
Ingredients:
Butter – ½ cup
Eggs – 4
Sugar – 1 1/2 cups
Flour – 1 cup
Whole wheat flour – 1/2 cup
Cocoa – ½ cup
Instant coffee powder – 1 tbsp
Baking powder – 1 tsp
Baking Soda – 1/2 tsp
Salt – ¼ tsp
Yogurt – 6 tbsp / thick
Cream – 3 tbsp / 25 % fat
Juice of 1/2 lime
Vanilla Essence – 1 tsp
Chocolate chips 1/2 – 3/4 cup
Walnuts – 1/2 cup / chopped + some halves for the top
Method:
- Preheat oven to 180 deg C. Line, grease & flour bottom of 8” spring form ring tin. Grease & flour the sides.
- Sift the dry ingredients (except coffee powder) together. Keep aside.
- Mix the yogurt + cream + lime juice in a small bowl. Keep aside.
- Beat the butter + sugar well until light and fluffy. Beat in the coffee powder.
- Beat in the eggs 1 by 1, scraping the sides down after each addition, followed by the vanilla essence.
- On low speed, beat in the dry ingredients alternatively with yogurt and cream mix…in 3 goes.
- Stir in the chocolate chips and chopped walnuts.
- Put the batter into the tin and level out. Sprinkle with coloured/chocolate sprinkles if desired, & add the walnut halves 10 minutes into the baking (so they don’t sink).
- Bake for approximately 60 mins, or till the tester comes out clean.
- Cool in tin on rack for 10 mins, remove sides of spring form tin, & cool on rack for 30 mins.
- Remove from base, handling gently as it’s quite delicate while warm.
- This cake is delicious and moist when fresh out of the oven!!
- Note: Check after about 45 minutes. If you find that the top is browning too fast, loosely place a sheet of foil over the top.
Just out of the oven!
“Mmmmmmmmmmmmmmmm…chocolate!” as Homer Simpson would say.
That looks so good and moist! 🙂
Mocha Walnut, wow! You are really great with your flavor combinations! The list of recipes to try is growing and growing…I wonder if I’ll ever be able to make all the wonderful recipes I find online 🙂
how do you all ever manage to stay thin thru all this baked food? 🙂 its so yummy!!!
Hi I ve tried ur mocha cake and its excellent& exquisite..Plz can u show the descrption for how to make whipped cream from amul cream or dairy. Plz can u show butterscoth and a blackberry cake Looking foward for ur recipes God bless u and ur family coz i have never perfectly baked a cake like this before..
Ive tried ur cake and its exquisite and excellent n taste Could u give butterscotch cake or a blackberry.God bless u and ur family coz this was the only cake i ever baked perfectly.Thank u so much ur a real artist wen it comes to designing ur cakes.
Thanks Shalu…your comments are very very inspiring. You didn’t leave an email address or I would have mailed you back..take care girl!
i would like to give u the snap of the mocha cake i made my email id is ffiona25@gmail.com
Hi Deeba,
I have made this cake couple of times and it is always a hit. Thanks so much. I am always checking out your blog. 🙂