Eggless Soft Moist Mocha Cake | Stable Mocha Cream Frosting

Eggless Soft Moist Mocha Cake – this cake is unbelievably soft and moist. Last week I did an egg version, and not forgetting the eggless version this week. The cake itself is super delicious with a fluffy and soft texture, almost you can’t tell if it was made without eggs. The fragrant is amazing when you add some coffee flavour to a chocolate cake. My whole house smells mocha after baking this cake. Ermine frosting is such an amazing recipe. It’s creamy, smooth and super stable. This frosting is so easy, basically just follow the recipe and method, quite a fool proof recipe.This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:

• Eggless Mocha Sponge Cake
I was using 15cm or 6 inch round pan.

105g [⅓ cup + 2 tbsp] whole milk, warm
6g [2 tsp] instant coffee

230g [2 cup] cake flour
6g [1½ tsp] baking powder
4g [¾ tsp] baking soda
20g [3 tbsp] cocoa powder
¼ tsp salt

150g [¾ cup] caster sugar
112g [½ cup] oil
120g [½ cup] plain yogurt
1 tsp vanilla extract

• Mocha Cream Frosting

120g [½ cup + 1 tbsp] caster sugar
50g [⅓ cup + 1 tbsp] plain flour
10g [1½ tbsp] cocoa powder
6g [2 tsp] instant coffee
340g [1⅓ cup] whole milk
300g [1⅓ cup] unsalted butter, room temp

mocha syrup
[1 tsp instant coffee+ 1 tsp cocoa powder
+ 1 tbsp sugar + 1 tbsp hot water]

• Chocolate Drizzle

20g [2 tbsp] dark chocolate, chopped
20g [1⅓ tbsp] whipping cream, hot

Instructions:

• Eggless Mocha Sponge Cake

1. In a glass, mix the warm milk and coffee together. Mix well until the coffee is fully dissolved. Set aside.
2. Sift all the dry ingredients: cake flour, baking powder, baking soda, cocoa powder and salt. Give it a quick mix. Set aside.
3. In a large mixing bowl, add sugar, oil, yogurt and vanilla extract. Mix vigorously to combine well.
4. Add in the sifted ingredients in 3 batches, alternate with the coffee milk mixture. Mix until combined.
5. Add in the coffee milk mixture in 3 batches, alternate with the sifted ingredients. Mix until combined.
6. Transfer the batter into the prepared 15cm or 6 inch round pan, greased and lined with parchment paper. Drop the pan few times on the table top to release air bubbles.
7. Bake in preheated oven at 175°C/348°F for 30-35 minutes.
8. After out from oven, remove cake from the pan. Let it cool completely.
9. Slice the cake into 4 sheets.

• Mocha Cream Frosting

1. In a pot, add sugar, flour and cocoa powder. Give it a quick mix.
2. Gradually add in the milk, stir to combine. Break as much lumps as possible.
3. Cook on medium heat until the sauce is thickened. Lift up using the spatula or whisk, it should be able to hold the lump on it.
4. Transfer to a bowl.
5. Cover with cling film directly on top to prevent formation of skin.
6. Set aside until it is completely cool before use.
7. In a large bowl, add butter (room temp). With an electric mixer, mix on high speed until the butter is creamy and pale.
8. Add in the cooked mixture little by little in a few batches. Continue mixing on high speed until it is well combined.
9. The cream should be very smooth and stable. You can pop into the fridge for 10 minutes just to firm up the consistency more.

• Mocha Syrup

1. In a bowl, add all the dry ingredients and then add the hot water.
2. Mix until all the ingredients dissolved.
3. Cool completely. Set aside.

• Assemble the Cake (refer to video)

• Chocolate Drizzle

1. In a small bowl of chocolate, add the hot whipping cream into the chocolate. Make sure all chocolate submerge into the cream.
2. Let it sit for 5 minutes.
3. After 5 minutes, mix until the chocolate is combined and no lumps.

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[BakingWithElliott]

Fiona - you really are the queen of baking here! You always make everything look and feel so easy - it's uber relaxing too! Thank you so much for sharing!

[aliarsenal]

I haven't visited your videos for a long time, I just stopped baking. This eggless cake would be one that I would like to create if my mother was still alive. She passed away 2 years ago. I did tried some of your eggless cakes, she liked it. Eventhough it wasn't perfect but she still said it is delicious as if it was made by a bakery. I misses my mother. Thank you for listening to my request a few years ago regarding the eggless cake, at least my late mother was able to eat my handmade cake. God bless you and I hope your channel will grow more. 👍🏻🌟

[chandanistephen]

This cake looks really delicious 😋 thank you ❤

[LazyCookPete]

Have mercy Fiona, I'm drooling here 😋 Love to you and your family. Shared.

[vithaaglawe]

Hi i tried this cake its made amazing Thanku thanku so much for your all eggless recipes ❤

[raghavkumar]

This Cake looks So Yum... And You Are Definitely Awesome ❤😍👌

[RoseEsrosy]

My favourite mocha. Thanks Fiona for the eggless version. ❤🎉

[himanisharma]

Omg superb cake recipe and u r a super baker ❤❤❤❤❤

[tammiemartinez]

I just watched the egg version of this cake. Since you tend to make eggless versions of your cakes I was wondering what frosting you were going to use in order to keep it as close to the egg version as possible and of course you hit it out the park 👍 Ermine frosting is so close to Swiss Meringue. I've made it a few times. The one thing I did notice was the sweetness level. Depending on the recipe I used it was actually less sweeter than Swiss Meringue. Great job on both versions Fiona... 👏

[HowTasty]

Another amazing eggless cake Fiona! I've never made mocha cake before, I've strange feelings with coffee desserts because they often taste not so much as coffee...I'm so curious to try the coffee chocolate combo you madein this cake, looks so delicious! 🍫☕

[Chet]

Can you please make eggless brownie cake❤

[peachbyko]

Thanks for sharing this recipe which can easily be veganized! How does the cream frosting hold in hot weather (90F+ /32C)? Would you recommend doing half butter and half shortening to stabilize the frosting more? ThAnk u!

[cassiepereira]

Oh lovely ❤❤ Fiona i got one request for you, please please show a Chocolate cake which is eggless but has butter n oil in the batter

[sandyly]

can I substitute sour cream for plain yogurt

[rathnapriyarangaswaamy]

Hi mam..Just now i have watched this.... Looking delicious..
1.Can i use maida in place of cake flour and plain flour???
2.And fine granulated sugar instead of caster sugar????

[bhaveshsaparia]

Hi cocoa powder is Dutch process or naturals

[rewinamanisha]

Which cake flour can I use? The one from the box

[Sonia-bvbj]

Delicious! Are you using 6x3 inch or 6x 4 inch cake pan?

[anitaparikh]

How thick are the cake layers? 1/4 inch? 1/2 inch? Can I frost it completely and freeze it?

[cutieable]

Your recipes are my favorite ❤Always a Bomb❤ Super super delicious.
Cab we bake this cake in a 9inch square sis?
Pls advise the timing of the temp. Thank u sis.