Mocha Cake with Cocoa Espresso Buttercream Icing


6 Egg yolks
1 cup Granulated sugar
2 tsp. Espresso/Instant coffee granules (I used Nescafe)
2 tsps. Cocoa powder
1 1/2 tsp  Pure Vanilla Extract
2 tsps. Warm water
1/2 cup  Canola/Vegetable Oil
1 cup Cake flour
1 tsps. Baking powder
6 Egg Whites, at room temperature
1 tsps. Cream of tartar


1.Preheat the oven at 180C. Grease a 9 inch round pan.

2.Cream the sugar and egg yolks until you get a creamy light yellow mixture. In another bowl, whisk the egg whites with the cream of tartar till stiff peaks are formed.

3. Mix the coffee granules with cocoa powder and add the warm water, mix well. Pour this into the egg sugar mixture along with the oil and beat well to mix.

4. Sift the flour and baking powder over the sugar mixture. Stir until everything is blended well.

5. Fold in the egg whites into this mocha batter until no traces of whites are seen.

6. Divide the batter between the pans and bake for 18-20 minutes or until a stick inserted comes out clean.

7.Cool the cakes in the pan for a few minutes and then turn them on to a wire rack and cool completely before frosting.

Recipe Notes: If cream of tartar isn’t available, you can substitute it with either white vinegar or lemon juice.



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