Mocha Layer Cake Recipe in Urdu
2 cups flourSelf rising
1/4 tsp Baking powder
4 tbsp Unsweetened cocoa
7 tbsp Superfine sugar
2 tbsp Light corn syrup
2/3 cup Sunflower oil
2/3 cup Milk
1 tsp Instant coffee
1 tbsp Boiling water
1, 1/4 cups Olpers cream
2 tbsp Confectioners sugar
1, 3/4 ouncesDark chocolate
Confectioners sugarto dust
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.
|2 cups flour|
|1/4 tsp Baking powder|
|4 tbsp Unsweetened cocoa|
|7 tbsp Superfine sugar|
|2 tbsp Light corn syrup|
|2/3 cup Sunflower oil|
|2/3 cup Milk|
|1 tsp Instant coffee|
|1 tbsp Boiling water|
|1, 1/4 cups Olpers cream|
|2 tbsp Confectioners sugar|
|1, 3/4 ounces|