Mayyah's Extra Soft Mocha Oil Cake

Total Time
50mins
Prep 20 mins
Cook 30 mins

This cake is extremly soft and light i use this recipe as my basic cake recipe,for vanilla leave out cofee and cocoa replace with same amount flour.This cake is best with some sort of icing.

Ingredients Nutrition

Directions

  1. Sift all the dry ingredients together. Except the sugar.
  2. Beat eggs and sugar in Kenwood chef till lighty and thick and almost double in volume.
  3. Add in vanilla essence and give a quick beat (a few seconds).
  4. fold sifted dry ingredients into egg mixture alternating with the liquid.
  5. fold with a metal spoon.
  6. Pour batter into 2 greased 25 cm sandwich tins.
  7. Bake@ 180 for 30-35 minutes.
  8. Allow to cool on rack.
  9. Sandwich and ice with ganache or mocha and cofee butter icing.

Reviews

(3)
Most Helpful

I made this for my fiancees bday. Needless to say, there is NO cake left!! Great tasting, I used mocha cream cheese icing (#63740) to ice it. My only confusion / question came after I sifted all the dry ingredients together and THEN was told to mix the eggs and sugar together. I thought sugar WAS a dry ingredient.

qiltkitty February 27, 2005

I frosted the cake with coffee and chocolate ganache. The cake itself is lighter than the usual heavy type, so it's a nice change. Thanks for the recipe. Will make it again.

Nolita_Food February 14, 2005

This cake is, as promised, very light-textured, but it is sturdy enough to ice, and with a light but distinct mocha flavor. I'm not sure what a Kenwood Chef is, but I used a hand mixer. I used brewed coffee instead of the instant and water. I assume the temperature is in Celsius - in Fahrenheit I think it's between 350 and 375 degrees. I think whether this is good or excellent really depends on what you do with it once you have it made; it's not really suited to just a sprinkle of powdered sugar.

Nose January 29, 2005

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