Eggless Soft Moist Mocha Cake | Stable Mocha Cream Frosting

Eggless Soft Moist Mocha Cake – this cake is unbelievably soft and moist. Last week I did an egg version, and not forgetting the eggless version this week. The cake itself is super delicious with a fluffy and soft texture, almost you can’t tell if it was made without eggs. The fragrant is amazing when you add some coffee flavour to a chocolate cake. My whole house smells mocha after baking this cake. Ermine frosting is such an amazing recipe. It’s creamy, smooth and super stable. This frosting is so easy, basically just follow the recipe and method, quite a fool proof recipe.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!

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Ingredients:
• Eggless Mocha Sponge Cake
I was using 15cm or 6 inch round pan.

105g [⅓ cup + 2 tbsp] whole milk, warm
6g [2 tsp] instant coffee

230g [2 cup] cake flour
6g [1½ tsp] baking powder
4g [¾ tsp] baking soda
20g [3 tbsp] cocoa powder
¼ tsp salt

150g [¾ cup] caster sugar
112g [½ cup] oil
120g [½ cup] plain yogurt
1 tsp vanilla extract
• Mocha Cream Frosting

120g [½ cup + 1 tbsp] caster sugar
50g [⅓ cup + 1 tbsp] plain flour
10g [1½ tbsp] cocoa powder
6g [2 tsp] instant coffee
340g [1⅓ cup] whole milk
300g [1⅓ cup] unsalted butter, room temp

mocha syrup
[1 tsp instant coffee+ 1 tsp cocoa powder
+ 1 tbsp sugar + 1 tbsp hot water]
• Chocolate Drizzle

20g [2 tbsp] dark chocolate, chopped
20g [1⅓ tbsp] whipping cream, hot
Instructions:

• Eggless Mocha Sponge Cake

1. In a glass, mix the warm milk and coffee together. Mix well until the coffee is fully dissolved. Set aside.
2. Sift all the dry ingredients: cake flour, baking powder, baking soda, cocoa powder and salt. Give it a quick mix. Set aside.
3. In a large mixing bowl, add sugar, oil, yogurt and vanilla extract. Mix vigorously to combine well.
4. Add in the sifted ingredients in 3 batches, alternate with the coffee milk mixture. Mix until combined.
5. Add in the coffee milk mixture in 3 batches, alternate with the sifted ingredients. Mix until combined.
6. Transfer the batter into the prepared 15cm or 6 inch round pan, greased and lined with parchment paper. Drop the pan few times on the table top to release air bubbles.
7. Bake in preheated oven at 175°C/348°F for 30-35 minutes.
8. After out from oven, remove cake from the pan. Let it cool completely.
9. Slice the cake into 4 sheets.
• Mocha Cream Frosting

1. In a pot, add sugar, flour and cocoa powder. Give it a quick mix.
2. Gradually add in the milk, stir to combine. Break as much lumps as possible.
3. Cook on medium heat until the sauce is thickened. Lift up using the spatula or whisk, it should be able to hold the lump on it.
4. Transfer to a bowl.
5. Cover with cling film directly on top to prevent formation of skin.
6. Set aside until it is completely cool before use.
7. In a large bowl, add butter (room temp). With an electric mixer, mix on high speed until the butter is creamy and pale.
8. Add in the cooked mixture little by little in a few batches. Continue mixing on high speed until it is well combined.
9. The cream should be very smooth and stable. You can pop into the fridge for 10 minutes just to firm up the consistency more.
• Mocha Syrup

1. In a bowl, add all the dry ingredients and then add the hot water.
2. Mix until all the ingredients dissolved.
3. Cool completely. Set aside.
• Assemble the Cake (refer to video)
• Chocolate Drizzle

1. In a small bowl of chocolate, add the hot whipping cream into the chocolate. Make sure all chocolate submerge into the cream.
2. Let it sit for 5 minutes.
3. After 5 minutes, mix until the chocolate is combined and no lumps.
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