Скачать с ютуб Cotton Soft Mocha Cake Recipe в хорошем качестве

Cotton Soft Mocha Cake Recipe

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! If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON. 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. Follow me at: Instagram: @gracioustreatz Email: [email protected] Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited.