Moist yogurt mocha cake
Recipe for Moist Yogurt Mocha Cake
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Recipe intro
Introducing the delectable "Moist Yogurt Mocha Cake," a delightful dessert that combines the richness of chocolate with the tangy goodness of yogurt. This recipe is perfect for those who crave a moist and flavorful cake that satisfies their sweet tooth. With its perfect balance of coffee-infused mocha flavor and the creamy texture from yogurt, this cake is sure to become a favorite. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this Moist Yogurt Mocha Cake is guaranteed to delight your taste buds.Keywords: Moist, Yogurt, Mocha, Cake, Dessert.
Moist yogurt mocha cake details
INGREDIENTS:Makes one 7″ round
(A) Cake
200g cake flour
30g cocoa powder
1 tsp baking soda
1/4 tsp salt
150ml natural yogurt
30g coffee granules (Note 1)
30g milk
170g butter
140g castor sugar
75g brown sugar
2 large eggs, lightly beaten
2 tsp coffee emulco
(B) Decoration
1 recipe of fondant
9″ cake board
Buttercream for glazing
Extra icing sugar for sprinkling on table top
Red, green and yellow food coloring
Ribbon
Tools:
Offset spatula
Rolling pin
Holly leaf cutter
Skewer for drawing veins
Method:
To prepare cake:
- Preheat oven to 170 degC. Prepare a 7″ cake pan with cooking spray, or greased.
- Sift flour, cocoa powder, baking soda and salt. Set aside.
- Dissolve coffee granules in milk and sour cream. Set aside.
- Cream butter and both sugars in the bowl of your mixer with a paddle until light and fluffy. Add in eggs gradually, beating well after each addition. Scrap the bowl down periodically.
- Add the dry ingredients and the coffee mixture alternately in 3 separate batches. Scrap down the bowl periodically. Finally, add emulco and mix well.
- Pour batter into prepared pan. Bake for about 60 minutes, or until skewer inserted in to centre of cake comes out clean.
- Let cake in pan for 5 minutes before turning it out on to a wire rack to cool completely.
To decorate cake:
- Place cake on a cardboard. Level cake to remove the doom top.Measure the total length of (2x height + diameter) of cake. Divide cake into 2 equal layers.
- Using an offset spatula, spread athin layer of buttercream on the first layer of cake. Place the other layer on top. Now, spread the whole cake with a thinlayer of buttercream.
- Reserve about 200g of fondant for the modeling later.
- Dust table top with sifted icing sugar to prevent fondant from sticking. Sprinkle some sifted icing sugar on top of fondant, roll out the fondant to a diameter slightly larger than the measurement you have taken in (1). Always make sure the fondant moves freely.
- Lift the fondant carefully over the top of the cake, either with the help of a rolling pin, or a large cakeboard. Smooth the fondant over the top and down the sides of the cake. Brush off any excess sugar. Trim off excess fondant at the base of cake using a knife.
- Divide the reserved fondant according to the amount you need for each red, green and yellow. Colour them with food colourings.
- Roll out the green fondant thinly and cut out about 20 leaves (you may need more or less) with a holly leaf cutter. Mark the veins with a skewer. Make lots of red berries. Arrange leaves in circular form on the cake. Put the red berries on.
- Make candles with the red and the flame with the yellow fondant. Arrange as shown in (Pic. 8)
- Tie the cake with a wide ribbon.
Note:
- Use 15-20g coffee granules for less bitter cake.
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