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Mocha Layer Cake Recipe in Urdu

Mocha Layer Cake Recipe in Urdu





    Cooking Directions
    Lightly grease three 7 inch cake pans.

    Sift the flour, baking powder, and unsweetened cocoa into a large mixing bowl.

    Stir in the sugar.

    Make a well in the center and stir in the eggs, syrup, oil and milk.

    Beat with a wooden spoon, gradually mixing in the dry ingredients to make a smooth batter.

    Divide the mixture between the prepared pans.

    Bake in a preheated oven at 350 degree F for 35-45 minutes, or until springy to the touch.

    Leave the cakes in the pans for 5 minutes, then turn out onto a wire rack to cool completely.

    Dissolve the instant coffee in the boiling water and place in a bowl with the cream and confectioners sugar.

    Whip until the cream is just holding its shape.

    Use half the cream to sandwich the 3 cakes together.

    Spread the remaining cream over the top and sides of the cake.

    Lightly press the chocolate curls into the cream around the edge of the cake.

    Transfer to a serving plate.

    Lay the caraque over the top of the cake.

    Cut a few thin strips of baking parchment and place on top of the caraque.

    Dust lightly with confectioners sugar, then carefully remove the paper. Serve.

    Dahi Baray Recipe by Uzma Sehar
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    2 cups flour Self rising
    1/4 tsp Baking powder
    4 tbsp Unsweetened cocoa
    7 tbsp Superfine sugar
    2 Eggs
    2 tbsp Light corn syrup
    2/3 cup Sunflower oil
    2/3 cup Milk
    For Filling:
    1 tsp Instant coffee
    1 tbsp Boiling water
    1, 1/4 cups Olpers cream
    2 tbsp Confectioners sugar
    For Garnishing:
    1, 3/4 ounces Dark chocolate
    Chocolate caraque
    Confectioners sugar to dust
    Dahi Baray Recipe by Uzma Sehar

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