Mocha Liquor Cake


For the cake:-

  1. All purpose flour – 1 c
  2. Baking powder – 3/4 tsp.
  3. Salt – a pinch
  4. Butter ( at room temp.) – 125 g.
  5. Caster sugar – 1/2 cup + 2 tbsps.; divided
  6. Eggs –3 numbers, large ( I had used 2 extra large eggs)
  7. Instant coffee powder– 1.5 tsp mixed with 1 tbsp. of hot water
  8. Tia Maria/ coffee flavoured liquor – 1 tbsp
  9. Unsweetened cocoa powder – 1 heaping tsp. mixed with 1.5 tbsp of water

For the frosting:-

  1. Dark chocolate – 100 grams, coarsely chopped
  2. Thick cream – 100 ml.
  3. Tia Maria – 1.5 tsps.


  1. Preheat the oven to 180C.
  2. Prepare a 2 lb. loaf tin and keep it aside.
  3. Seperate the yolks & whites of all the three eggs.
  4. Sift together the plain flour, baking powder and salt.
  5. Beat the butter for 3 minutes with a hand mixer till creamy. Add 1/2 cup of  caster sugar in 2 additions and beat well after each addition. Beat well for a good 10 minutes.
  6. Beat in the 3 egg yolks.
  7. Fold in the sifted flour mixture.
  8. Divide the batter into 2 parts. To one part add the cocoa powder ( made into a thick paste with 1.5 tbsps. of  water) & to the other part add the coffee decotion and coffee liquor.
  9. Beat the 3 egg whites till they hold soft peaks. Add 2 tbsps. of caster sugar, little by little and beat well till stiff peaks form.
  10. Fold in 1/3rd of the beaten egg whites into the prepared cake batter to lighten the batter. Fold in the remaining egg whites gently, but thoroughly.
  11. Pour the chocolate and coffee flavoured cake batters into the prepared 2 lb loaf tin alternately and swirl with a butter knife to give a marble effect.
  12. Bake at 180C for 25-30 minutes.
  13. Let this cake cool down completely before you do the frosting.
  14. For the frosting, place the dark chocolate in a medium heat proof bowl. Scald the cream & pour it over the chocolate. Mix well after 3-5 minutes. Stir in the coffee liquor. Refrigerate the frosting for 20 minutes.
  15. Garnish the cooled cake with the frosting and chocolate curls.
This entry was posted in Baking, Cake, Chocolate, Continental, Vanitha recipes. Bookmark the permalink.

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