Multigrain Mocha Cake with Mocha Cream Cheese Frosting

Happy Valentine's Day Everyone! I know one day isn't enough to tell your loved ones how much you do love them. I show my love in different ways to my family and friends and always hope that they know am always there for them no matter what!.

My kids, especially my boy loves brownies. And many times I would just get brownie mix and do it quickly. Now that am getting a hang of baking cakes, I was thinking of making brownies for him for Valentines. There is also another favorite of his in this recipe! Coffee. He's not a coffee drinker, but he loves coffee icecream. He saw me looking at this recipe in a book and instantly he wanted to make it.

So our sunday brunch was this yummy mocha cake. I mostly kept close to the original recipe.

Prep Time: 15 min | Cooking Time: 30 to 35 min | Yields: 9 x 12 inch cake

Recipe Source: Ellie Krieger

Ingredients:

For cake -
Multigrain Flour/ Whole Wheat Flour - 3/4 cup
All Purpose Flour/ Maida - 1/2 cup
Unsweeted Cocoa powder- 1/2 cup
Baking Soda - 1 tsp.
Baking Powder - 1 tsp.
Salt - 1/4 tsp.
Unsalted melted Butter - 2 tbsp.
Oil (Light Olive oil/ Canola Oil) - 2 tbsp.
Eggs (at room temperature) - 4
Yogurt - 1 1/2 cup
Vanilla Extract - 2 tsp.
Sugar - 3/4 cup
Instant Coffee powder - 1 tbsp.( Dissolved in 1 tbsp. hot water)
Dark Chocolate - 2 oz

For Frosting -
Cream cheese, softened - 8 oz
Confectioners'/ Powdered Sugar - 1/3 cup
Instant Coffee powder - 1 tsp. (Dissolved in 1 tsp. hot water)
Coffee liqueur/ Vanilla extract - 1 tsp

For Garnish -
Dark Chocolate Shavings

All blended in

Ready to go into oven

Hot from Oven



Topped with Frosting



















Method of Preparation:

~ Preheat the oven to 350 F. Spray a 9 x 12 inch dish and keep it ready.
~ First whisk all the dry ingredients together in a small bowl. Both flours, cocoa powder, baking soda, baking powder and salt.
~ In a bigger bowl, whip melted butter and oil together. Add all other ingredients one by one. Eggs, yogurt, vanilla extract, sugar and prepared instant coffee.
~ Double boiler or microwave (on high for 90 secs) the dark chocolate and combine into the wet ingredients.
~ Now add the dry ingredients in batches to combine without any lumps. Do not over beat.
~ Pour the mix into the prepared dish and bake it for 30 to 35 mins, until the toothpick inserted comes out clean. It took me 35 minutes, but I kept a check on it from 25 mins onwards.
~ Take it out and place the dish on cooling rack. Brush the warm cake with a tsp. of coffee liqueur on top of the cake. Let it cool for atleast 20 mins.
~ Meanwhile prepare the frosting. Beat all the ingredients under Frosting using an electric mixer.
~ Top the cake with frosting and chocalate shavings and serve.
~ Oh, I was so proud of the outcome. My kids were even more happier nicely licking away the frosting to begin with.
~ Note that I had intially planned to skip the frosting, but I am glad I did. They both complemented each other really well. Try it out and see it for yourself. :o)

This goes to event on my space,  Bon Vivant Moments #1 - Sweet

Also also to Vardhini's Sweet Luv, Radhika's Let's Cook Sweet Somethings, Sravani's Dish For Loved Ones, Vardhini's Bake Fest hosted by Anusha, Srivalli's Kids Delight hosted by Edible Entertainment, Vimitha's Love n Chocolate Fest, Valli's Chocolate Mela, Let's Cook for Valentine's , Anjali's Cakes, Cookies And Desserts and Tea Time Treats  by Karen and Kate