“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.