- Plain flour – 100 grams / 1 cup
- Baking powder – 3/4 tsp.
- Baking soda – 3/4 tsp.
- Cocoa powder – 1/4 cup
- Salt – a pinch
- Butter – 75 grams
- Sweetened condensed milk – 1/2 a tin or 200 grams
- Powdered sugar – 1.5 heaping tbsps.
- Milk – 1/2 cup
- Aerated soda – 1/4 cup
- Vanilla essence – 1 tsp.
- Coke- 1/4 cup for soaking the cake
For the mocha icing:-
- Water – 4 tbsps.
- Instant coffee powder – 1 tsp.
- Cocoa powder – 4 tbsps.
- Butter – 2 tbsps.
- Icing sugar – 1 cup; sifted
- Walnuts – as needed
- Sift together the plain flour, cocoa powder, salt, baking soda & baking powder.
- Beat together the butter, powdered sugar and condensed milk till creamy and fluffy.
- Beat in the milk and essence.
- Fold in the sifted flour mixture. Beat well for 3-4 minutes or till the mixture is smooth and light. Pour the aerated soda & mix quickly.
- Pour the batter into a prepared cake tin ( I used a Si loaf pan). Cook in the microwave oven on high power for 4 minutes. Open the door of the microwave only after 5 more minutes have elapsed. Insert a skewer to check if the cake is done. Invert the cake on to a platter.
- Let this cake cool down completely to room temperature. Cut the cake into two halves.
- Soak the two cake halves with coke.
- To prepare the mocha icing, heat water for a minute in a microproof dish. Add coffee and mix. Add cocoa and butter into it and mix well. Return to the microwave and microwave at 70% power for 1 minute or till butter melts.Gradually add the sifted icing sugar and mix well.
- Apply little of the mocha icing on one cake half & place the other cake half over it. Cover the top and sides of the cake with the mocha icing. Garnish with walnuts.
- Refrigerate till glaze is set.
- Serve with a scoop of vanilla ice cream.
Source:- Nita Mehta