Mahogany cake / Chocolate and coffee cake with fudge frosting
Mahogany Cake may have got its name from the wood which is used to make boat , furniture etc..The wood is sturdy but does not have even coloring and could have been the perfect reason for naming it Mahogany cake and it was just the right excuse for me to make this cake for fall with a two tone of browns…If u will look closely u can see some wood grains on the frosting too:)
The cake was really spongy and the and the frosting gave me every reason to indulge in in this awesome taste. I am a complete cake lover.. u know that, right!! The cake taste reminds me of something like eclairs or caramel I had as a child ..no wonder the recipe says age old recipe..from all recipes.com.
I have played around with the recipe, u will find out..but I promise u are going to love this .My daughty was literally standing guard for the cake every time I was around it..she loved the cake that much..and you know what she has saved the last piece for herself and as I write this I can see the cake is now smiling at me while she is at school 🙂 oh! It is so hard to resist….
All purpose flour- 1 1/3 cups
Boiling water -1/2 cup
Unsalted butter-150 g
Baking soda- 3/4 tsp
Salt- 1 tsp
Vanilla extract- 1 tsp
Cocoa powder-2 tsp
Instant coffee powder- 2 tsp
(I always stock up some dark chocolate cubes and milk chocolate morsels so I used them instead of cocoa powder and coffee powder .Some 25 to 30 morsels and 2 cubes of dark chocolate dissolving in boiling water..all the rest is same.)
1. Grease the baking tin with cooking oil/ butter.
2.Dissolve coffee powder in the boiling water and cocoa powder and stir it well.
3.Sieve flour with baking soda and salt together.
4 Cream butter and sugar till it is fluffy.Add the eggs and beat well till it combined.
5.Add flour alternating with the cocoa and coffee mix(liquid chocolate in my case).Fold the mix well.
6.Mix vinegar and baking soda well as soon as it fizzes mix evenly in the cake batter and immediately pour into theprepared baking tin
7.Bake for 30 minutes in a preheated oven at 350° F or until a toothpick inserted comes out clean.
Milk chocolate morsels- 25 to 30 (brown colored)
Icing sugar-5 tbsp
Vanilla extract- 1/2 tsp
1.Melt butter,chocolate morsels and milk together on low flame
2.When it begins to bubble switch off flame and add the icing sugar and vanilla extract.Mix thoroughly as the it cools down and work your way fast or the frosting hardens and does not spread smoothly. You can microwave the mix for a few seconds till it is pliable( if it hardens).The sides were scraped and the harden parts were shaped to get the top decoration ,if I can call it so:).
3.If u like lil bit of frosting in the middle cut the cake into two layers apply frosting on bottom layer then do on top. Do not look for too much perfection in the middle .
If you love coffee then you can add instant coffee powder to the frosting too..I like coffee but daughty hates smell of coffee so I thought of skipping it.After she tried Chocolate and Raspberry cupcake she has been asking for more of chocolate cakes so I wanted to make something to please her 🙂
Here is one last look before u leave this page 🙂
You can make it for Halloween with some theme based fudge decoration too..
Love to hear from u..