Ingredients for Mayyah's Extra Soft Mocha Oil Cake
- Extra Large Eggs
- 200g granulated sugar
- 1 tsp vanilla extract
- Baking Powder
- Flour
- Cocoa
- Instant Coffee
- Oil
- Boiling Water
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How to Make Mayyah's Extra Soft Mocha Oil Cake
- Preheat oven to 180°C (350°F). Grease and flour two 25cm sandwich tins.
- Sift together 250g all-purpose flour, 1 tsp baking powder, and ½ tsp baking soda.
- In a large bowl, beat 4 large eggs with 200g granulated sugar using a stand mixer until light, fluffy, and almost doubled in volume (about 5-7 minutes).
- Add 1 tsp vanilla extract and beat for another minute.
- In a separate bowl, whisk together 150ml vegetable oil, 150ml strong brewed coffee, and 2 tbsp unsweetened cocoa powder.
- Gently fold the dry ingredients into the egg mixture in three additions, alternating with the wet ingredients, beginning and ending with the dry ingredients. Use a metal spoon and fold until just combined.
- Pour batter evenly into the prepared tins.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cool, frost with your favorite icing, such as ganache or mocha buttercream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
101g
Fat
14g
Carbs
12g
