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Sunday, 18 August 2013

Mocha Syrup Cake

Ingredients for cake
Flour 1 ¼ cup
Coco powder 4 tbsp
Baking powder 1 tsp
Baking soda ½ tsp
Yogurt ¾ cup
Caster sugar 1 cup
Oil ½ cup
Coffee 1 tsp mixed with 1 tbsp hot water
Vanilla essence 1 tsp
Ingredients for coffee syrup
Instant coffee 2 tsp
Brown sugar ¾ cup
Water 1 cup
Ingredients for fruit cream filling
Cream whipped 1 cup
Fruit cocktail 1 cup (without syrup)
Almonds and pistachio sliced 3 tbsp

Grease 8 inch ring tin with oil sieve together flour, baking powder, baking soda and coco powder, mix coffee and hot water, beat sugar and yogurt till thick add coffee mixture and essence, gradually add in oil beating continuously now fold in the sifted flour and coco mixture very gently, pour mixture into ring tin, bake in a pre heated oven 160 degree C for 45 to 50 minutes.

Method for coffee syrup
Combine water and brown sugar bring to a boil simmer for 2 minutes add in coffee. Stir over low heat and remove, transfer the cake to a serving platter, spoon hot syrup over the hot cake, let the cake to absorb the syrup.
Method to make fruit cream
Beat cream thick add 2 tbsp caster sugar and ¼ tsp vanilla essence fold in fruit cocktail and nuts. Fill centre hollow of cake with fruit cream and serve immediately.

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