I was having a bit of a downer on the weekend and wasn’t feeling very zen so I decided to bake. Baking is my go to when I feel blue. Thankfully baking always gives me a feeling of accomplishment that helps me feel a little better. On the downside (?) I now have a houseful of baked goods and, as my husband is away, a limited audience to feed them too. On the upside I have a work colleague who could use a good feed who doesn’t mind eating the excess.
The downside of that today is that the excess was Mocha Cake. He doesn’t normally take caffeine, he had two pieces. So now he is talking incessantly about everything, his favourite colour, his new pink credit card, why I shouldn’t fertilize my garden in winter, the ninja turtles, the list goes on. By talking I mean, without taking a breath between words, a continual flow of non-information. Like my Mother would say ‘That boy could talk underwater with a mouthful of marbles’
Luckily for me he is fairly harmless and if the worst thing that happens to me today is that someone wants to talk to me, well, it’s a pretty good day.
Below is the recipe for that Mocha cake. Perhaps just let the kids have one piece and go outside to play.
Glazed Mocha Fudge Cake
2 teaspoons vanilla essence
1 1/2 cups castor sugar
4 eggs, separated
3/4 cup self-raising flour
1/3 cup cocoa
3/4 cup plain yoghurt
3 teaspoons dry instant coffee
1 tablespoon boiling water
60g dark chocolate
1 teaspoon dry instant coffee
1 tablespoon water
3/4 cup icing sugar
Grease a 23cm square slab pan, line base with paper; grease paper.
Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy; beat in egg yolks one at a time, beat only until combined.
Transfer mixture to large bowl, stir in sifted flour and cocoa and yoghurt, then combined coffee and water.
Beat egg whites in small bowl until soft peaks form, lightly fold through cake mixture in 2 lots.
Pour mixture into prepared pan, Bake in moderate oven for about 45 minutes.
Turn on to wire rack to cool. Top cold cake with glaze, decorate with walnut halves if desired. Refrigerate until glaze is set.
Mocha Glaze: Combine chocolate, butter and combined coffee and water in saucepan, stir constantly over low heat without boiling until smooth.
Remove from heat, gradually stir in sifted icing sugar.