Bakericious: Whole Wheat Mocha Cake 摩卡全麦蛋糕 LTU #10

Thursday, August 20, 2015

Whole Wheat Mocha Cake 摩卡全麦蛋糕 LTU #10

Normally I will stock oreo cookies in my house, however I didn't know that I left only 1 small pack of chocolate flavour, half box of strawberry flavor and half box of coconut flavor. So no choice, I used the 1 small pack of chocolate flavor for mixing into the cake, and strawberry flavor for the topping, I scraped away the cream for those facing downwards, the strawberry fragrant is too strong, I afraid it might "kill" the taste of cake heehee.

adapted from 厨苑食谱 and Victoria Bakes with some modifications.

Ingredients:

6 tsp instant coffee powder + 3tsp hot water（mix well）

230g unsalted butter（room temperature), I used hard butter, took out straight from fridge
150g brown sugar

3 eggs

4 tbsp whipping cream
150g cake flour

1/2 tsp soda powder

30g coco powder

60g whole wheat flour (I used organic wholemeal flour)
60g crushed oreo biscuit

Topping: mini oreo biscuit

Method:

1. Cut the hard butter into smaller pieces, mix butter and brown sugar with a spatula, then change to electric whisk, use medium speed and beat until light and frothy.

2. Add in egg, beat well after each addition of egg until creamy .

3. Add in coffee liquid and whipping cream and mix well.

4. Fold in shifted flour, soda power and coco power, mixed to combine.

5. Then add in whole wheat flour, mix well (whisk in different direction) and do not over mixed.

6. Last, add in crushed oreo biscuit, quick stir and mix to incorporate.

7. Pour the mixture into a 6"round cake tin with greaseproof paper , spread evenly and arrange on top with mini oreo biscuit.

8. Bake in preheated oven at 160C for 50 minutes or until a skewer inserted into the cake comes out clean.

Verdict?

The cake is quite nice with the nice fragrance of coffee, however like what May had said, this cake is fragile, break easy so a bit messy when eating.