Mocha Brandy Cake ( Eggless Desserts Recipe)
by Tarla Dalal
Added to 361 cookbooks
This recipe has been viewed 34815 times
A sponge cake glazed with a generous helping of coffee, cocoa and brandy, topped with whipped cream and almond flakes, this is surely an adult fare! whether for a candle-light dinner or for a cozy gathering of friends for dinner, the mocha brandy cake will not only meet but surely exceed your expectations.
- Sieve the plain flour, baking powder, soda bi-carb and coffee powder together on a plate. Keep aside.
- Combine the condensed milk, melted butter, vanilla essence and 5 tbsp of water in a deep bowl and beat well.
- Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
- Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- Remove and keep aside for 1 minute. Invert the tin over a cooling rack and tap sharply to unmould the cake.
- Keep aside to cool.
- Combine the sugar, black coffee, cocoa powder and 4 tbsp of water in a pan, mix well and simmer for 2 to 3 minutes.
- Remove from the flame, add the brandy and mix well. Keep aside.
- Place the vanilla sponge cake on a plate and prick all over with a fork on top of the cake
- Pour and spread the soaking syrup evenly over the cake and keep aside for 15 minutes to soak.
- Spread the beaten whipped cream evenly on top and at the sides of the cake using a palate knife.
- Sprinkle the almond flakes on top and at the sides of the cake.
- Cut into 6 equal wedges and serve chilled.
- For strong black coffee: a combine ¼ tsp of coffee powder and 3 tsp of water in a microwave safe bowl and microwave on high for 20 seconds or cook on a medium flame for 1 minute.
Nutrient values (Abbrv) per wedge
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