Eggless Moist Mocha Cake

Eggless Moist Mocha Cake – Since I did the egg version last week, not forgetting to make an eggless version. This is another phenomenal cake. Easy cake, easy buttercream frosting. The mocha buttercream frosting will make you feel like licking on it, the coffee smell and flavour. I hope you’re inspired to make this cake. Enjoy!

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Ingredients:

Eggless Mocha Cake
I am using 6-inch round pan to get 4 slices of sheet (you may use 7-inch, but you’ll probably get 3 slices of sheet)
105g (1/4 cup+3 tbsp) whole milk, warm
2 tsp instant coffee
230g (1 3/4 cup+1 tbsp) cake flour
20g (3 tbsp) cocoa powder
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
150g (3/4 cup) fine sugar
122g (1/2 cup) plain yogurt
112g (1/2 cup) vegetable oil
1 tsp vanilla extract

Mocha Syrup
2 tbsp whole milk, hot
3 tbsp fine sugar
2 tsp instant coffee

Mocha Buttercream Frosting
2 tbsp whole milk, hot
2 tsp instant coffee
1 tsp cocoa powder
400g (1 ¾ cup) unsalted butter
300g (1 cup) condensed milk

Buttercream deco (You will have remaining buttercream of about 1 cup)
Add below to the remaining buttercream
Tone 1: Light Mocha Color
1 tbsp whole milk, hot
1 tsp cocoa powder

Tone 2: Dark Mocha Color
1 tbsp whole milk, hot
2-3 tsp cocoa powder

Tip: 1M


Instructions:
Eggless Mocha Cake
1. Preheat oven at 180°C/355°F.
2. In a small cup/bowl, add the warm milk and instant coffee. Mix until well dissolved. Set aside.
3. In a bowl, sift the flour, baking powder, baking soda and salt. Set aside.
4. In another large bowl, add the sugars, yogurt, oil and vanilla extract. Mix until well combined.
5. Add the sifted dry ingredients in few batches. Alternately, add in the coffee & milk mixture. Mix in slowly. Do not over mix.
6. Pour into a 6-inch prepared pan, greased and lined with parchment paper
7. Bake in preheated oven at 180°C/355°F for about 30-35 minutes.
8. Cool the cake on cooling rack. Slice the cake into 4 sheets and set aside.

Mocha Syrup
9. Add all the hot milk, sugar and coffee in a small bowl. Mix until well dissolved. Make sure they are well dissolved.
10. Let it cool completely.

Buttercream Frosting
11. In a small bowl, add the hot milk, coffee and cocoa powder. Mix until dissolved. Strain the mixture if necessary. Let it cool completely.
12. In another bowl, mix the butter until creamy and pale.
13. Add in the condensed milk. Mix until well combined.
14. Add in the mocha mixture just now. Mix until well combined.

Assemble the cake. Refrigerate the cake while preparing for the buttercream deco.

Buttercream Flower Deco
15. You will have remaining of approximately 100-120g buttercream. Using a weighing scale, divide the buttercream into halves.
16. For one half of the buttercream, add the “tone 1” mixture. (dissolve cocoa powder in hot milk)
17. For the other half of the buttercream, add the “tone 2” mixture. (dissolve cocoa powder in hot milk)
18. Mix vigorously until well combined.
19. Transfer them into a piping bag individually.
20. Use tip 1M for flower deco.

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