Cotton Soft Mocha Cake Recipe
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- Cotton Soft Mocha Cake - this cake is unbelievably soft and moist. Someone requested this cake and I’ve actually did one long time ago, so I guess it’s time to do another version. Not very much difference from coffee cake except with additional cocoa powder added. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Mocha Sponge Cake
I was using 6x6x3inch or 15x15x7.6cm inch pan.
40g [2⅔ tbsp] whole milk
6g [2 tsp] instant coffee
4 egg yolks
40g [3 tbsp] caster sugar
48g [3½ tbsp] oil
60g [½ cup] cake flour
15g [2 tbsp] cocoa powder
4 egg whites
½ tsp cream of tartar
50g [¼ cup] caster sugar
• Mocha Syrup
3g [1 tsp] instant coffee
2g [1 tsp] cocoa powder
15g [1 tbsp] sugar
30g [2 tbsp] hot water
• Mocha Cream Frosting
3g [1 tsp] instant coffee
7g [1½ tsp] hot water
480g [2 cup] whipping cream
40g [4 tbsp] powdered sugar
12g [2 tbsp] cocoa powder
• Chocolate Drizzle
60g [⅓ cup] dark chocolate, chopped
60g [¼ cup] whipping cream, hot
Piping tip: #353
Instructions:
• Mocha Sponge Cake
1. In a glass, add milk and instant coffee. Mix until coffee is dissolved. Set aside.
2. Separate the eggs. Yolk in one bowl, egg whites in another bowl.
3. In a large mixing bowl of yolk, add sugar. Mix vigorously about a minutes.
4. Add the oil, mix vigorously until well combined.
5. Add the milk coffee mixture, mix until well combined.
6. Sift in the dry ingredients: cake flour and cocoa powder. Mix until combined.
7. In the bowl of egg whites, add cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
8. Add in the egg whites into the chocolate batter in 3 batches. Use a spatula to fold until combined.
9. Transfer the batter into a prepared 15x15cm or 6x6 inch pan, greased and lined with parchment paper. Drop the pan few times on the counter top to release air bubbles.
10. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F for another 30 minutes. Total baking time is 60 minutes.
11. Soon after taken out from oven, remove the cake from the pan, let it cool completely before slicing.
12. Slice the cake into 4 sheets.
• Mocha Syrup
1. In a small bowl, add in coffee, cocoa powder and sugar.
2. Add in the hot water. Mix until all ingredients are dissolved.
3. Set aside until completely cool.
• Mocha Cream Frosting
1. In a small bowl, add coffee and hot water. Mix until all dissolved. Set aside.
2. In a large chilled mixing bowl of whipping cream, sift in powdered sugar and cocoa powder.
3. Start mixing on low speed until combined.
4. Add in the coffee mix. Continue mixing on medium speed until cream is thickened.
5. Transfer half the cream into another bowl which is for icing the cake later. Cover and refrigerate while working on the next step.
6. For the other half, mix on low speed until the cream is stiff, do not over mix. The cream should be stable and smooth at the same time. When you lift up the mixer paddle, it should hold in the paddle and will not drop. This cream is for the insert.
• Assemble the Cake (refer to video)
• Chocolate Drizzle
1. In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for at least 5 minutes.
2. Mix until all the chocolate is melted. If you still find lumps in the mixture, pop it into the microwave to heat for a few seconds and mix them again so that all the lumps are gone. This chocolate sauce can be used for the cake top or drizzle.
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Amazing
Another triumph of visual and bakery art Fiona. You're the best!
Hi Pete. Thanks for stopping by. It feel really good to hear from an old friend ☺️💖
@@gracioustreatz7231 My pleasure dear friend 🥰
Amazing!!! ☕️
Thanks so much, love your wonderful recipes
Thanks for this recipe it's really good
All the love
Спасибо большое за подробный и Вкусный рецепт..! 🙏🙏Thank you so much for the detailed and delicious recipe! 🙏🙏
I made it, and we loved it! Delicious ❤ thank you for sharing this video.
@@marcelacatena2797 You're most welcome, dear 💕❤️
Thanks for a mocha cream without butter or oil. will try.
Wow really amazing looks tooo yummy
Just amazing
Yummmyyyy❤❤❤❤love this receipe ❤️
Woww Fiona ❤ kinda love this one ❤❤
Wowwwwwww 🍰💕💯🥳
Fantastic
Thank you so much for sharing your lovely cake recipes ❤️❤️❤️😋
👏👍👍👌
Superb 👌
Super 💛💛✨️💛💛
thank you 😋
looking so tasty！
Hello! I have made this recipe a few times now and love it! Can this be done with gluten free flour? If so, should I add more liquid? Thanks!
Thank you !!!
Looks soooo yummy!
Can we freeze this cake?
Shouldn't be a problem ☺️
@@gracioustreatz7231 thank you! 🤗
Lovely recipe. I want to make this in a 9” cake pan. Do I need to make any adjustments? Also my pans are not high enough so I can only cut 2 layers from a cake. If I make 2 cakes (to make 4 layers) should I double the recipe or divide this batter into two 9” pans? Thanks
I want to make this in a 9in pan too but the only one I have that has the height is a round 9in springform pan. Fiona if I wanted to use that pan would I 1.5x the recipe in order to get 4 layers? Would the baking temperatures be the same? I'm almost certain the baking time would be a bit more but I'm not sure by how much. Could you please give me a rough estimate? One flavor cake I haven't made yet is Mocha. I just made your vanilla cotton sponge yesterday. I filled it with lemon curd and homemade strawberry jam. I used your whipped cream and cream cheese frosting to cover and decorate. I hadn't made that cake in a while but it came out so good. Thanks... 😉
Hi Sumaiya, yes that will be a smart move to bake 2 cakes in 9 inch pan using this recipe. Yes double the recipe and divide into two 9 inch pans. You'll probably be getting 4 sheets. Baking time will still be the same ☺️
@@tammiemartinez6485 hi Tammie. I would think double this recipe will give you 4 sheets comfortably. 1.5x would probably give you 3 sheets. Since you're baking in 9 inch all in a pan, bake at 160c for 30 min, then lower to 150c for another 30+3 minutes. So total baking time will be 63 minutes ☺️
@@gracioustreatz7231 thanks for the prompt reply. Making this for my son’s birthday
@@gracioustreatz7231 Thanks again for the quick response 👍Doubling it is then 😉 I can not wait to try/make this. Wishing you and yours a great/safe weekend ahead... 💜
👏👏👍👍👌👌👌
Can I use all purpose flour instead of cake flour???
Where can you buy the slicing gadget?
🎉 lindo para un cumpleaños
👍👍❤️❤️
Hello ma'am your recipes n videos are treat to eyes .
Why do we need to bake for so long?
Hi dear. This cake needs a long bake because it uses meringue egg white to rise the cake slowly. The cake will rise in a slow and gradual speed so that it will be stable and will not sink. If the bake is not long enough, the cake will sink and shrink tremendously ☺️
❤❤❤😮😮
Eggless recipe of cotton soft mocha cake please
Here you go ☺️ m.th-cam.com/video/d1EJqpHmPSI/w-d-xo.html&feature=share7
Which measurements of round pan is suitable for this recipe?
Hi dear, is it dairy or non dairy whipping cream? Thanks
Hi. I used dairy in the video, but you can absolutely use non-dairy. Both dairy or non-dairy can be used in this recipe ☺️
@@gracioustreatz7231 thank u so much for answering
Hi Fiona, can you do a 5 layer chocolate dream cake please... I'm sure it will be awesome in your way.
What is the name of the cake slicing gadget?
Is there a measurement for a 9 inch cake in this recipe? Thanks
@annatan1535 Hi. For 9 inch pan, you'll need another 1½ more of this recipe. So for each ingredients multiply 1.5. Eg. 40g whole milk multiply 1.5 is 60g. So just do the same for each and every ingredient. Happy baking ! ☺️
Can we replace with gluten-free Flour?
Yes you can ☺️👍🏼
I want to make it eggless. What I can use as a substitute for eggs....
Hi. This week video is eggless version. I will show you. Video is coming tomorrow. Stay tuned
Milk need to be hot to dissolve the coffee?
Easier if hot. Luke warm can dissolve but will take a little longer
@@gracioustreatz7231 tqvm .. i hv tried many of ur recipes ..all turn great tasty 😍
I followed what is in the intruction but my cream frosting failed
好想做看看，但是我看不懂英文食譜
希望这可以帮助
原料：
• 摩卡海绵蛋糕
我用的是 6x6x3 英寸或 15x15x7.6 厘米英寸的平底锅。
40 克 [2⅔ 汤匙] 全脂牛奶
6g [2 茶匙] 速溶咖啡
4个蛋黄
40 克 [3 汤匙] 细砂糖
48 克 [3½ 汤匙] 油
60 克 [½ 杯] 蛋糕粉
15 克 [2 汤匙] 可可粉
4个蛋清
½ 茶匙 塔塔粉
50 克 [¼ 杯] 细砂糖
• 摩卡糖浆
3g [1 茶匙] 速溶咖啡
2 克 [1 茶匙] 可可粉
15 克 [1 汤匙] 糖
30克[2汤匙]热水
• 摩卡奶油糖霜
3g [1 茶匙] 速溶咖啡
7 克 [1½ 茶匙] 热水
480克[2杯]淡奶油
40 克 [4 汤匙] 糖粉
12 克 [2 汤匙] 可可粉
• 巧克力细雨
60 克 [⅓ 杯] 黑巧克力，切碎
60 克 [¼ 杯] 鲜奶油，热
管道尖端：#353
指示：
• 摩卡海绵蛋糕
1. 在玻璃杯中加入牛奶和速溶咖啡。 混合直至咖啡溶解。 搁置。
2.将鸡蛋分开。 蛋黄放在一个碗里，蛋白放在另一个碗里。
3. 在一个大的蛋黄搅拌碗中，加入糖。 剧烈混合约一分钟。
4.加入油，剧烈搅拌直至充分混合。
5. 加入牛奶咖啡混合物，搅拌直至充分混合。
6. 筛入干原料：蛋糕粉和可可粉。 混合直至合并。
7. 在蛋白碗中加入塔塔粉。 开始低速搅拌直至起泡。 分3次加入糖。 继续高速混合直至形成硬峰。
8. 将蛋白分3次加入巧克力面糊中。 用抹刀折叠直至合并。
9. 将面糊转移到准备好的 15x15 厘米或 6x6 英寸的平底锅中，涂上油脂并铺上羊皮纸。 将平底锅放在台面上几次以释放气泡。
10. 放入预热烤箱，以 160°C/320°F 烘烤 30 分钟，然后降至 150°C/300°F 再烘烤 30 分钟。 总烘烤时间为60分钟。
11.蛋糕从烤箱中取出后，立即将其从烤盘中取出，待其完全冷却后再切片。
12.将蛋糕切成4片。
• 摩卡糖浆
1. 在一个小碗中加入咖啡、可可粉和糖。
2.加入热水。 混合直至所有成分溶解。
3. 搁置直至完全冷却。
• 摩卡奶油糖霜
1. 在一个小碗中加入咖啡和热水。 混合直至全部溶解。 搁置。
2. 在一个装有搅打奶油的冷藏大碗中，筛入糖粉和可可粉。
3. 开始低速搅拌直至混合。
4. 加入咖啡粉。 继续中速搅拌直至奶油变稠。
5. 将一半奶油转移到另一个碗中，用于稍后给蛋糕上糖霜。 盖上盖子并冷藏，同时进行下一步。
6.另一半则低速搅拌直至奶油变硬，不要过度搅拌。 奶油应该同时稳定和光滑。 当您提起搅拌桨时，它应该固定在桨上并且不会掉落。 这种奶油是用于插入物的。
• 组装蛋糕（参见视频）
• 巧克力细雨
1. 在一个小碗中，加入切碎的巧克力和热鲜奶油。 让它静置至少 5 分钟。
2. 搅拌直至所有巧克力融化。 如果您仍然发现混合物中有结块，请将其放入微波炉中加热几秒钟，然后再次混合，以便所有结块消失。 这种巧克力酱可用于蛋糕顶或毛毛雨。
А на русском?