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Recipes >> Cakes, Pancakes, Frostings Recipes > Mocha Layer Cake

Mocha Layer Cake

Mocha Layer Cake
Prep Time
25 Mins
Cook Time

50 Mins

If you love the wonderful combination of coffee and chocolate in mocha cream, then you sure will fall in love with this Mocha layer cake.
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  • Self rising flour 2 cups
  • Baking powder 1/4 tsp
  • Unsweetened cocoa 4 tbsp
  • Superfine sugar 7 tbsp
  • Eggs 2
  • Light corn syrup 2 tbsp
  • Sunflower oil 2/3 cup
  • Milk 2/3 cup
  • For Filling:
  • Instant coffee 1 tsp
  • Boiling water 1 tbsp
  • Heavy cream 1, 1/4 cups
  • Confectioners sugar 2 tbsp
  • For Garnishing:
  • Dark chocolate 1, 3/4 ounces
  • Chocolate caraque
  • Confectioners sugar to dust

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Cooking Directions

  1. Lightly grease three 7 inch cake pans.

  2. Sift the flour, baking powder, and unsweetened cocoa into a large mixing bowl.

  3. Stir in the sugar.

  4. Make a well in the center and stir in the eggs, syrup, oil and milk.

  5. Beat with a wooden spoon, gradually mixing in the dry ingredients to make a smooth batter.

  6. Divide the mixture between the prepared pans.

  7. Bake in a preheated oven at 350 degree F for 35-45 minutes, or until springy to the touch.

  8. Leave the cakes in the pans for 5 minutes, then turn out onto a wire rack to cool completely.

  9. Dissolve the instant coffee in the boiling water and place in a bowl with the cream and confectioners sugar.

  10. Whip until the cream is just holding its shape.

  11. Use half the cream to sandwich the 3 cakes together.

  12. Spread the remaining cream over the top and sides of the cake.

  13. Lightly press the chocolate curls into the cream around the edge of the cake.

  14. Transfer to a serving plate.

  15. Lay the caraque over the top of the cake.

  16. Cut a few thin strips of baking parchment and place on top of the caraque.

  17. Dust lightly with confectioners sugar, then carefully remove the paper. Serve.

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