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Eggless Moccachin degree Cake Recipe

Eggless Moccachin degree Cake is a popular Continental Dessert
Author :
 
On :
Monday, 21 August, 2017
Category :
Kid-Friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Dessert Recipes. You may also want to try Healthy Fried Modak, Best Chocolate Raspberry, Easy Sweet Rice

Ingredients

  • 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:

    1. Sieve maida, baking powder, cinnamon, cocoa and coffee powder twice for even mixing and keep aside.
    2. In a mixing bowl, add milk, vanilla essence, butter, sugar, condensed milk and mix well until sugar completely dissolves.
    3. Now add the sieved maida mixture little by little and mix well until a creamy batter without lumps is formed.
    4. 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.
    5. When a skewer dipped in the cake comes out clean remove from oven.
    6. Cool for 10 mins, invert the tin.
    7. To make chocolate frosting
    8. Melt the butter in a large saucepan. Add the sugar, and bring to a boil.
    9. Turn the heat to low, add cocoa and continue boiling for 2 mins, stirring constantly.
    10. Add milk very slowly. Bring to a boil, stirring constantly. Remove from burner and cool to lukewarm.
    11. 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.
    12. Add milk a little at a time if the frosting is too thick. Add more confectioners' sugar if the frosting is too thin.
    13. Assemble the Cake:
    14. Cut the cake into two and soak with sugar syrup.
    15. 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.
    16. Spread a thick coat of frosting over this layer and place the second layer on top, pressing down lightly to seal.
    17. Spoon approximately 1 cup of frosting in a pastry bag fitted with a medium size star tip and set aside.
    18. Frost the sides and top of cake using an off-set spatula, making sure to seal all edges evenly.
    19. Decorate with crushed walnuts, cashew, badam or pipe rosettes over top of cake. Refrigerate until serving.
    20. Recipe courtesy: Jaisruchi




     

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