Mocca Cake
A Mocca Cake recipe from Leah Siegal, updated on October 1, 1991. This cake features layers of batter with grated chocolate or nuts, creating a marbled effect.
The Original
Processed by Gemini
Ingredients
- ●2 cups (480ml) flour
- ●1 1/4 cups (300ml) sugar
- ●1 tsp (5ml) salt
- ●1 tsp (5ml) baking powder
- ●2 tbsp (30ml) coffee powder
- ●100 gr. margarine
- ●3 eggs
- ●2/3 cup (160ml) tap water
- ●1 tsp (5ml) vanilla
- ●150 gr. grated chocolate or nuts
Instructions
- 1
Sift flour, baking powder, salt, and coffee powder together.
- 2
In a separate bowl, cream sugar and margarine until light and fluffy.
- 3
Beat in eggs, one by one, until well combined.
- 4
In a small bowl, combine water with vanilla.
- 5
Gradually add the sifted dry ingredients alternately with the water-vanilla mixture to the creamy mixture, mixing until just combined.
- 6
Pour half of the batter into a tube-shaped pan and sprinkle with half of the grated chocolate or nuts.
- 7
Add the remaining batter and sprinkle with the rest of the chocolate or nuts.
- 8
(Optionally, gently fold the batter with a spoon to create a marbled effect.)
- 9
Bake at 350°F (175°C) for 60-70 minutes.
- 10
Let the cake cool completely, then sprinkle with sugar before serving.