Christmas Moka Cakes (3 flavours)
Christmas Moka Cakes (3 flavours)
Ingredients
- 3 cups (750 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 3/4 cup (180 ml) unsalted butter, softened
- 2 1/2 cups (625 ml) sugar
- 2 teaspoons (10 ml) vanilla extract
- 6 eggs
- 1/2 cup (125 ml) canola oil
- 1/2 cup (125 ml) milk
- 2 1/4 cups (560 ml) sugar
- 9 egg whites
- 3 cups (750 ml) unsalted butter, softened
- 1 tablespoon (15 ml) boiling water
- 1 tablespoon (15 ml) instant coffee
- 2 teaspoons (10 ml) vanilla extract
- 2 oz (55 g) dark chocolate, melted and cooled
- 1/2 cup (125 ml) dulce de leche or caramel spread
- 1/2 cup (125 ml) vanilla chestnut or hazelnut spread (Nutella-type)
- 1 cup (250 ml) sweetened shredded coconut, toasted, approximately
- 4 oz (115 g) dark chocolate, grated (with a coarse grater)
- 1/3 cup (75 ml) toasted sliced almonds
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line three straight edge 20-cm (8-inch) square pans with strips of parchment paper, letting it hang over each side. Butter the other two sides.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter, sugar, and vanilla with an electric mixer for about 3 minutes. Add the eggs, one at a time, and beat until smooth. Add the oil. At low speed, add the dry ingredients alternately with the milk.
- Spoon the batter into the pans. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool. Unmould and let completely cool on a wire rack.
Christmas Moka Cakes (3 flavours)