Tropic Aroma Cake
photo by Baby Kato
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Cake batter
- 3⁄4 cup shortening (or use butter)
- 1 1⁄4 cups sugar
- 2 eggs
- 2 1⁄2 cups flour
- 4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup milk
- 1 tablespoon cocoa powder
- 1 tablespoon warm water
-
Filling and icing
- 3 tablespoons butter, soft
- 3 cups confectioners' sugar (icing sugar)
- 5 tablespoons cocoa powder
- 2 teaspoons vanilla
- 5 tablespoons coffee, strong (or use milk)
directions
- Grease 3 cake layer tins well, and heat oven to 375 deg F/190 deg C,.
- Sift the dry ingredients together in a bowl: the flour, baking powder, salt, nutmeg and cinnamon. (NOT the cocoa).
- Cream the shortening, and beat the eggs in a separate bowl.
- Add the sugar a little at a time, beating well. Add the beaten eggs; beat in well.
- Add half the sifted dry ingredients.
- Add the milk. Mix well.
- Add rest of sifted dry ingredients, and mix well.
- (You might have to eyeball this next step).
- Fill 2 greased layer tins, keeping back 1/3 of the batter. Tap the tins lightly on the counter to remove air bubbles.
- Mix the cocoa powder and warm water (1 tablespoon each), add to the leftover one-third of the batter, and mix in well.
- Scrape into the 3rd cake tin.
- Bake the layers for 15 - 20 minutes, but test with a skewer before removing from oven.
- Cool, and make the filling and icing.
- Use the cocoa layer as your middle layer when assembling.
- Cream the butter, adding the confectioners' sugar very slowly with the cocoa, and beating very well until really light and fluffy.
- Add the vanilla, and then add the coffee 1 tablespoon at a time (in case you do not need 5 tablespoons) until the mixture is soft enough to spread. (If you'd prefer a milder taste, use milk instead of coffee).
- Use the layer with the cocoa added as your centre layer.
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Reviews
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What a great cake Zurie. It worked perfectly for me. It was light and tender with a beautiful crumb. I love the cinnamon in the chocolate, it gives the cake a new depth of flavor. The chocolate coffee frosting is to die for and sends the cake right over the top. If, possible, its even better the next day. I halved the recipe and made mini cakes for dh & myself. Made for ZWT7 Witchin Kitchen
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Overall, the cake was pretty good, but turned out a little dry and crumbly for me. The frosting was the best part: chocolate and coffee, yum! (I used instant espresso) Also, although I followed the recipe exactly, I did not have enough frosting for the entire cake, so I had to make 1/2 a recipe more. The directions for the frosting also did not work for me as written: I had to add some of the liquid while added the powdered sugar so that it would come together. I added chopped dark chocolate covered espresso beans to the top for a little extra crunch and coffee flavor.
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An intriguing recipe & it makes for A VERY TASTY CAKE! Wasn't as difficult making it as I thought it would be & even if it had been, it is well worth the preparation! A neighbor couple was happy with it to, since I realized it's time to start sharing more of my baking with more of my neighbors! I did make it with milk instead of the coffee, but my other half insists that NEXT time . . . Thanks for posting the recipe! [Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]
Tweaks
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An intriguing recipe & it makes for A VERY TASTY CAKE! Wasn't as difficult making it as I thought it would be & even if it had been, it is well worth the preparation! A neighbor couple was happy with it to, since I realized it's time to start sharing more of my baking with more of my neighbors! I did make it with milk instead of the coffee, but my other half insists that NEXT time . . . Thanks for posting the recipe! [Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).