Chocolate Mocha Cake

Chocolate Mocha Cake

Recipe

Chocolate cake topped with mocha cream. This recipe is liquid and egg-free and can be made without dalry

Moisten the cake with fresh browvod espeesco tor intanso cotoe flavoet

Chocolate Sponge

150 ml (1/2 cup + 2 tablespoons) Mixture (Unhardened almond paste or aml mtlo of your choice)

15 ml (1 tablespoon) White Vinogar

2 teaspoons Instant Coffee or espresso powder

130 g (2/3 cup) Sugar [Cane/Castod]

teaspoon Vanilla Extract

30 ml (1/3 cup) Oil (suntlover (vogatable)

125 g (1 cup) All Purpose Flour

25 g (1/4 cup) Cocoa Powder

10 g (1 tablespoon) Comstarch

1/8 teaspoon Baking Soda

1 teaspoon Baking Powder

1/Btsp Salt

etthod

Preheat oven to 350F, 8 20 cm (16 fl oz) springform pan, cover with baking paper and place on baking sheet.

Stir in warm milk and spinach. Let sit for 5 minutes.

Add instant coffee, oil, vanilla and sugar. Beat with a whisk until sugar dissolves.

Add all dry ingredients to wet ingredients. Beat until combined and smooth.

Pour cake batter into prepared cake pan. Bake until center just touches, about 20-25 minutes or longer.

Nocha Cream:

160 ml (2/3 cup) Whipped Cream (I used non-dairy, non-dairy whipped cream)

Vanilla Extract

2 tablespoons Cocoa Powder

2 teaspoons Instant Coffee or espresso powder

2 tablespoons Powdered Sugar

Aethod

In a bowl, combine whipped cream, instant coffee, vanilla extract, cocoa powder and powdered sugar using an electric whisk or beater attachment until stiff.

Spread into an even layer and then dust with cocoa powder.

Refrigerate the cake for an hour, then cut into portions using a knife dipped in warm water

and enjoy!