Mahogany Cake

July is a month of celebrations at home with 3 birthdays!! Yay...and a chance for me to bake different cakes.

This delicately coffee flavoured chocolate cake has been a hit at home. This is the cake I made for my Amma's birthday. Just loved the chocolate and coffee flavour that just melts in the mouth. Hmmmm...this was the reaction of all my family members. Some doubted whether it was store bought. Unfortunately I could not click even one picture as it was all over so soon. So I made this one again on my birthday along with another cake...Surprise...

Again I am not very happy with the pictures as it was taken in a hurry as everyone wanted to take a bite..But I really want this cake to be on my blog as it is one of the first coffee cakes I made and just loved it.

MAHOGANY CAKE
Recipe Source: Ria's Collection

INGREDIENTS

Flour  – 1 1/3 cups

Eggs  - 2

Unsalted butter – 150 gms

Baking soda – ¾ tsp

Boiling water – ½ cup

Cocoa powder – 2 tbsp

Powdered sugar – 1 cup

Instant coffee powder – 2 tsp

Vanilla extract – 1 tsp

Salt – 1 tsp**see note

Vinegar – ½ tsp

METHOD

Preheat oven to 180 degree C for 10 minutes.

Sieve flour with baking soda and salt.

Boil water. Add coffee powder and cocoa powder to it and stir. Reserve.

Cream butter till light. Add sugar and beat well.

Add 1 egg at a time and continue beating.

Add vanilla and vinegar. The mix may look curdled but will look fine when the flour is added.

Alternately add flour and coffee mixture beating and mixing well after each addition.

Grease the pan with butter. Place butter/parchment paper. Grease again and dust with cocoa

powder.

Pour the mix into the prepared pan and bake for 30 – 35 minutes or until a toothpick inserted comes clean.

FUDGE FROSTING

Cocoa-2 tbsp

Milk-3tbsp

Butter-50 g

Icing sugar-225 g

Caster sugar-75g

Vanilla-1/2 tsp

METHOD

Mix cocoa and icing sugar in a bowl.

Melt the butter, castor sugar and milk on medium flame till the sugar is dissolved completely.

Bring the mixture to a roaring boil and pour over the cocoa icing sugar mixture.

Mix well with the spatula.

Apply on the cake and level it.

Tips:

**If you are using salted butter then omit the salt.

It is little difficult working with the icing as it gets hardened soon. Add little butter at room temperature or milk to make it smoother.

Apply the icing when the cake is still warm as it is easier.

Boil little water and dip the spatula, wipe and then try leveling the icing.