This large, deep cake may be frozen whole or in wedges.
For the mocha cake
|¾ cup||Dark cocoa powder (Main)|
|1 tsp||Baking soda|
|1 tsp||Baking powder|
|1 ¾ cups||Plain flour|
|1 ¾ cups||Sugar|
|2||Eggs, lightly beaten|
|1 tsp||Vanilla essence|
|1 cup||Strong coffee, cooled (Main)|
|½ cup||Plain yoghurt (Main)|
|½ cup||Canola oil|
For the coffee syrup
|1 ½ cups||Strong black coffee (Main)|
|⅓ cup||Caster sugar|
|2 Tbsp||Coffee liqueur, optional (Main)|
AdvertisementAdvertise with NZME.
- Preheat the oven to 180C. Grease and line a deep, 23-25cm round cake pan with baking paper.
- Sift the dry ingredients into a bowl. Add the eggs and liquid ingredients. Beat for 2 minutes to make a smooth, thin batter. Pour into the prepared pan. Bake for 1½hours until a skewer inserted in the centre comes out clean.
- To make the syrup, place all the ingredients except the liqueur in a saucepan and bring to the boil. Simmer until the caster sugar is dissolved. Remove from the heat and stir in the liqueur, if using.
- Cut the cake into wedges to serve. Drizzle with coffee syrup. Serve with whipped cream.