March 06, 2011

When everything else fails ... Make mocha cakes

It was one of those days when everything seemed to go wrong - washing failed, cooking failed, baking failed, even ironing failed. I know they might not seem like huge issues in a bigger perspective (and that's what I kept telling myself), but that day they seemed bigger than Ben-Hur. I knew I had to stop what I was doing, take a breather and try again another day.

When everything else fails, we tend to go back to old favourites. This mocha cake is one of them and although I've tweaked the traditional recipe a little bit, it is still full of comfort at every bite. It is soft, chocolaty and sweet like a mother's kiss. Exactly what I needed.

Mocha Cakes
(Makes 5 small cakes)

2 large free-range eggs
40g brown sugar
60 ml unsweetened apple sauce
1 tsp natural vanilla extract
50g coconut flour
70g white, unbleached spelt flour
1,5 tsp baking powder
1,5 tbsp unsweetened cocoa
100 ml low fat milk


70g icing sugar
1 tbsp unsweetened cocoa
2-3 tbsp strong coffee

3 tbsp desiccated coconut

Preheat oven to 180C and prepare 5 muffin tins or small loaf tins (9.2 cm x 6 cm x 3.5 cm). 

Using electric beaters, beat the eggs and the sugar until light and fluffy. Add the apple sauce and the vanilla. In a separate bowl, sieve together the flours, baking powder and cocoa. Fold half of the dry ingredients into the egg mixture, then fold in half the milk. Fold in the rest of the dry ingredients and the rest of the milk until the batter is smooth and even. Scoop the batter into the prepared tins and bake for about 15 minutes or until a tester comes out clean. Leave to cool on a wire rack.

To make the icing, sieve together the icing sugar and the cocoa. Start adding the coffee one tablespoon at a time, stirring until the mixture has reached a thick but slightly runny consistency. Spoon the icing on top of the cakes and sprinkle each cake with desiccated coconut.