WITH STEP BY STEP PICTURES
This Delicious & easy peasy Mocha Buttercream Frosting cake recipe is so decadent.I used this frosting on a vanilla cake that is also very soft,spongy & super easy cake recipe u can bake it and can eat without any frosting with tea or coffee.And the combination of vanilla and mocha chocolate is also very delicious and mouthwatering.
Ingredients for vanilla cake:
4 eggs
Granulated sugar 2 cups
Oil 1 cup
Plain flour 3 cups
Baking powder 3 tsp
Vanilla essence 2 tsp
Butter milk 1 cup
Instructions :
All ingredients should be at room temperature.
Sieve flour & baking powder together & keep aside.
Line & grease a 8"inches cake pan & set it aside.
Preheat your oven at 180ºC for 15 to 20 minutes.
If you don't have butter milk then you can make your own it's very easy and simple to make.
1 cup milk & 1 tsp lemon juice or white vinegar stir both ingredients in a small bowl or cup and set it aside for 10 to 15 minutes.butter milk is ready to use.
Method :
Beat eggs and sugar until creamy, smooth and double or tripple in volume.
Then pour in oil and beat again for 30 seconds or until well incorporated.
Then add vanilla essence mix well.
Add in flour in 2 to 3 portions by adding buttermilk alternatively.
(I Means add 1 cup flour then 1/3 cup of milk then again flour and milk in this way finish both ingredients and mix until well combined.
Pour in your prepared cake pan and bake for 35 to 45 minutes or until done.
Time can vary oven to oven so check with cake tester if it comes out clean then you are done with your baking.
Let it cool for 15 mints Then remove from pan and let it cool completely on a wire rack.
Later level it with a serrated knife...then cut it in two layer's and then decorate with butter cream frosting.
Ingredients for Mocha Butter cream frosting :
Unsalted butter 1/2 cup (room temperature )
Vegetable shortening 1/2 cup (room temperature )
Icing sugar 4 cups (Sieve before use)
Coco powder 1 cup (sieved )
Vanilla Essence 1 tsp
Milk 2 to 3 tbsp mix in 1 to 2 tsp coffee(mix in hot milk and then keep it in refrigerator for cooling )
Method :
Beat butter and shortening until creamy then add in vanilla essence and beat again for 30 seconds then add icing sugar half to 1 cup at a time and beat on medium speed when all sugar mixed add coco powder in two portions now frosting will be dry so now it's time to add milk and coffee mixture add 1 tsp at a time and beat....until your frosting becomes fluffy.
U will need 1 to 2 tbsp but add gradually.
During all process of beating scrape down the sides & bottom of your mixing bowl so that mixing will be even.
U can keep this frosting in an airtight container in refrigerator for 15 days or in freezer for a month.....when you want to use beat again and use.
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| Beat Eggs and Sugar |
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| When Double in Volume Pour Oil and Beat |
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| Add Vanilla Essence |
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| Mix Flour in 2 to 3 Portions |
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| Add Butter Milk and Mix Well |
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| Pour in Lined Cake Pan |
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| Bake at 180 Degrees for 35 to 45 Minutes or Until Done |
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| Beautifully Baked |
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| Beat Butter and Vegetable Shortening |
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| Add Vanilla Essence and Beat |
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| Mix in Icing Sugar 1 Cup at a Time |
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| Add Coco Powder and Beat Well |
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| Add Brewed Coffee and Beat Until Soft Peaks |
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| Ready to Use |
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| Moist Cake with Milk |
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| Spread Butter Cream |
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| Putt Second Layer of Cake,Moist and Plaster |
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| Decorate as you want |
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| Chocolate Sauce Drip |
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| Done |
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