Mocha Brandy Cake ( Eggless Desserts Recipe)

by Tarla Dalal

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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.

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Mocha Brandy Cake ( Eggless Desserts Recipe) recipe - How to make Mocha Brandy Cake ( Eggless Desserts Recipe)

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Preparation Time: 10 mins Cooking Time: 5 mins Baking Time: 25 to 30 minutes. Baking temperature: 180ºC (360ºF). Total Time: 45 mins 6Makes 6 wedges
Show me for wedges

Ingredients

For The Vanilla Sponge Cake
1 1/4 cups plain flour (maida)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp coffee powder
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence

For The Soaking Syrup
1/2 cup castor sugar
1 tbsp strong black coffee , refer handy tip
1 tbsp cocoa powder
3 tbsp brandy

For The Topping
1 1/2 cups beaten whipped cream
1/2 cup almonds (badam) flakes

Method

For the coffee sponge cake

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.

For the soaking syrup

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.

How to proceed

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.

Handy tip:

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.