Mocha Almond Cake

mocha almond cake.jpg


  1. Plain flour –1 cup
  2. Baking powder – 1 tsp. (slightly heaped)
  3. Salt – a pinch
  4. Unsweetened cocoa powder – 1/4 cup
  5. Instant coffee powder – 1/2 tsp.
  6. Boiling water – 1/4 cup + 2  tbsps.
  7. Butter – 100 grams; softened
  8. Castor sugar – 1 cup
  9. Eggs – 2 numbers, large; separated
  10. Vanilla essence – 1 tsp.
  11. Sour cream – 1/2 cup
  12. Almond meal – 1/2 cup

For the mocha frosting:-

  1. Icing sugar – 1 cup
  2. Unsweetened cocoa powder – 1 tbsp.
  3. Butter – 25 grams
  4. Boiling water – 2 tbsps.
  5. Instant coffee powder – 1 tsp.
  6. Roasted salted almonds – as needed (flaked or coarsely crushed)


  1. Preheat the oven to 180C.
  2. Sift together the plain flour, salt & baking powder.
  3. Add the cocoa powder and coffee powder to boiling water and mix.
  4. Beat together the softened butter and castor sugar for 10 minutes with a hand mixer till light and fluffy.
  5. Beat in the 2 egg yolks, one by one and beat well after each addition.
  6. Beat in the vanilla essence.
  7. Beat in the cocoa-coffee mixture (made in step 3).
  8. Fold in the dry flour mixture alternated with the sour cream.
  9. Fold in the almond meal.
  10. Beat the 2 egg whites till they hold peaks. Fold in 1/3rd of the beaten egg whites into the cake batter. Finally fold in the remaining beaten egg whites.
  11. Transfer the cake batter to a prepared cake tin. I used an 8″ round tin.
  12. Bake at 180C for 35 minutes. Let the cake cool completely before covering with the mocha buttercream.
  13. For the frosting, mix the cocoa powder, butter and icing sugar in a medium bowl. Dissolve the coffee powder in 2 tbsps. of boiling water. Add coffee to the sugar-cocoa mixture and beat till the mixture turns creamy. Spread the frosting over the cooled cake. Garnish with roasted almond flakes/powder.
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