This is a cake recipe that is compatibility with the baker. I have two sisters. My older sister is 91 years old. She is a fabulous baker but she find the time it requires very tiring. My younger sister’s health is not the best and she also finds it difficult to indulge in her love of baking. They both enjoy a slice of cake or a cookie with their afternoon cup of tea. Store bought cookies or cake simply do not make the cut. I have made it my mandate to adept some recipes that will allow them continue to enjoy baking. Recipes that are considerate and compatibility for them.
This cake recipe has a delicious chocolate flavour and a whisper of coffee in the Mocha glaze. One can assemble and measure out the ingredients the day before. This takes about ten minutes or so. Then next day, in the morning when you are not tired you mix the cake and pour it into the pan. Another ten minutes. When the cake is cool mix the glaze and give it a quick stir and pour it over the cake. That’s it. You’re done You are not standing for long periods of time and one can rest in between each process.
As for clean up. Before one starts the mixing process a sink full of hot soapy water allows you to clean as you go. It is all about doing a bit at a time.
The ingredients of this cake are ones normally found in ones pantry or refrigerator. My sisters order their groceries on line so I have considered accessibility to ingredients in this cake. They don’t enjoy cake mixes or store bought baking. This is a recipe is quick and easy to make. Has a rich, soul satisfying chocolate flavour. A treat with tea or anytime a treat is called for.
Recipes such as this one would also be helpful for those who have little time to spend in the kitchen, but would love to have a home made cake. It would be an excellent cake for children to bake with a little adult help. This recipe was adapted from Yossy Arefi’s book Snacking Cakes.
| THE COMPATIBILITY OF CAKES . . IN THIS EASILY MADE MOCHA YOGURT CAKE | Print |
- ¾ cup(68g) unsweetened Dutch-process cocoa powder SIFTED to remove any lumps
- 1 cup(128g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 2 eggs room temperature.
- 1 cup (200g) lightly packed brown sugar
- 1 cup (220) Vanilla or plain whole-milk yogurt
- ½ cup (120 ml) canola oil
- t tsp vanilla extract
- For the Mocha Glaze
- 1 cup (100g) SIFTED confectioners' sugar
- 3 tbsp unsweetened Dutch-process cocoa powder
- 1 tbs unsalted butter VERY soft
- pinch of fine seat salt
- 2 TO 3 tbsp VERY STRONG VERY HOT coffee
- Preheat the oven to 350F. Have your rack in the center of your oven.
- Butter a 9 inch round baking pan and line the bottom with a round of parchment paper. Place with 4-5 inch strip of parchment paper to it hangs over two of the edges.
- Combine the WELL SIFTED cocoa powder, the flour, baking powder, baking soda and salt in a bowl and set aside.
- Use the whisk attachment for your stand mixer. You can also mix this cake in a large bowl and a hand whisk.
- Whisk the eggs until thick and rich looking - about a minute or two.
- Add the brown sugar and continue whisking until well combined.
- Add the yogurt, oil and vanilla and whisk until smooth and emulsified.
- Add the cocoa- flour mixture and whisk (on low speed with your stand mixer) just until well combined. Scrape the bowl well making sure all the flour mixture has been assimilated.
- and then whisk again briefly.
- Pour the batter into the prepared pan and tap the pan lightly on the counter to release any air bubbles. Smooth the top of the batter.
- Bake the cake for 35 to 40 minutes and a tester inserted into the center comes out clean.
- Set the cake on a rack to cool for about 30 minutes.
- Now use the parchment paper to life the cake out of the pan and set it back on the rack to cool completely
- Chef's note: You can use an 8-nch square baking pan (bake for 35-45 minuets ).
- For the Mocha glaze
- Sift the icing sugar and the cocoa into a medium sized bowl.
- Whisk well to insure there are no lumps.
- Add the soft butter and smooch it around with a wooden spoon and blend it into the icing sugar and cocoa mixture.
- Add about two tablespoons of the hot coffee and mix quickly with the wooden spoon. If the glaze is very thick add a few more drops of hot coffee. Immediate pour the glaze over the cooled cake. If by chance you've added too much hot coffee let the glaze sit for a short while and the glaze will thicken as it cools to a more spreadable rather than pour-able consistency.
- If you can - let the cake set 20 minutes or so before you cut it . Then nibble away to your hearts content.
- I suggest you keep this cake in the refrigerator. In a warm room the glaze will spread a little.
