Eggless Moccachin degree Cake

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 1 cup - all-purpose flour
  • 1 tsp - baking powder
  • 75 g - butter
  • 1 tsp - vanilla essence
  • 200 ml - condensed milk
  • 1.5 cups - milk
  • 1 tbsp - coco powder
  • 2 tbsp - Instant espresso powder
  • 1 tsp - ground cinnamon
  • Chocolate Frosting
  • 4 tbsp - cocoa powder
  • 4 tbsp - softened butter
  • 1 tbsp - coffee or instant espresso powder- 1 tbsp
  • 1 cup - Icing sugar sifted
  • 1 tsp - vanilla
  • 1 cup - milk

How to Make Eggless Moccachin degree Cake

  • Sieve maida, baking powder, cinnamon, cocoa and coffee powder twice for even mixing and keep aside.
  • In a mixing bowl, add milk, vanilla essence, butter, sugar, condensed milk and mix well until sugar completely dissolves.
  • Now add the sieved maida mixture little by little and mix well until a creamy batter without lumps is formed.
  • Preheat oven at 180 deg C. Grease the baking tin with butter and maida, tap out the excess flour, pour the batter to fill 3/4 th of the tin and bake it for 15 to 20 mins.
  • When a skewer dipped in the cake comes out clean remove from oven.
  • Cool for 10 mins, invert the tin.
  • To make chocolate frosting
  • Melt the butter in a large saucepan. Add the sugar, and bring to a boil.
  • Turn the heat to low, add cocoa and continue boiling for 2 mins, stirring constantly.
  • Add milk very slowly. Bring to a boil, stirring constantly. Remove from burner and cool to lukewarm.
  • Using a mixer at medium speed, slowly add confectioners' sugar 1 cup at a time, beating after each addition. Beat until frosting reaches desired spreading consistency.
  • Add milk a little at a time if the frosting is too thick. Add more confectioners' sugar if the frosting is too thin.
  • Assemble the Cake:
  • Cut the cake into two and soak with sugar syrup.
  • Spread a bit of chocolate frosting on a flat, round, decorative serving plate. Place one round cake layer on top of the frosting and press lightly.
  • Spread a thick coat of frosting over this layer and place the second layer on top, pressing down lightly to seal.
  • Spoon approximately 1 cup of frosting in a pastry bag fitted with a medium size star tip and set aside.
  • Frost the sides and top of cake using an off-set spatula, making sure to seal all edges evenly.
  • Decorate with crushed walnuts, cashew, badam or pipe rosettes over top of cake. Refrigerate until serving.
  • Recipe courtesy: Jaisruchi