Moist yogurt mocha cake

Recipe for Moist Yogurt Mocha Cake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Moist yogurt mocha cake, recipe Rating: 4.5
Number of votes:102 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:

1. Preheat oven to 170 degC. Prepare a 7″ cake pan with cooking spray, or greased.

2. Sift flour, cocoa powder, baking soda and salt. Set aside.

3. Dissolve coffee granules in milk and sour cream. Set aside.

4. 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.

5. Add the dry ingredients and the coffee mixture alternately in 3 separate batches. Scrap down the bowl periodically. Finally, add emulco and mix well.

6. Pour batter into prepared pan. Bake for about 60 minutes, or until skewer inserted in to centre of cake comes out clean.

7. Let cake in pan for 5 minutes before turning it out on to a wire rack to cool completely.

To decorate cake:

1. 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.

2. 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.

3. Reserve about 200g of fondant for the modeling later.

4. 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.

5. 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.

6. Divide the reserved fondant according to the amount you need for each red, green and yellow. Colour them with food colourings.

7. 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.

8. Make candles with the red and the flame with the yellow fondant. Arrange as shown in (Pic. 8)

9. Tie the cake with a wide ribbon.

Note:

1. Use 15-20g coffee granules for less bitter cake.