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Categories:
butter vanilla sugar eggs flour cocoa plain yogurt coffee granules walnut halves semi-sweet chocolate butter coffee granules powdered sugar
Viewed: 57 - Published at: a year agoIngredients
- 12 tbsp (1 1/2 sticks) butter, softened
- 2 tsp vanilla extract
- 1 1/2 cups granulated sugar
- 4 None eggs, separated
- 1 cup self-rising flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup plain yogurt
- 3 tsp instant coffee granules mixed with 1 tbsp boiling water
- None None Walnut halves, to decorate
- None None FOR THE MOCHA GLAZE
- 2 oz semi-sweet chocolate
- 2 tbsp butter
- 1 tsp instant coffee granules mixed with 1 tbsp water
- 3/4 cup powdered sugar
Method
- Preheat the oven to 350°F. Grease a 9-inch square cake pan. Line bottom with parchment paper; grease paper.
- Beat butter, vanilla and sugar in large bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time, beating only until combined. Stir in combined sifted flour and cocoa, then yogurt and coffee mixture.
- Beat egg whites in medium bowl with electric mixer until soft peaks form. Fold into batter in 2 batches. Pour into prepared pan.
- Bake for 45 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
- For the mocha glaze, combine chocolate, butter and coffee mixture in small saucepan on low heat. Stir constantly without boiling until smooth. Remove from heat. Gradually stir in sifted powdered sugar. Spread cooled cake with glaze. Cut into squares. Decorate with walnut halves. Refrigerate until glaze is set.
