I wanted something
different for my mom’s birthday this year as I had made a promise to myself
that I would give my full effort and time to show my mom how much I love her.
With this in mind, an idea came to me - baking a cake would be my special gift
to her.
I browsed the net and searched for a recipe that would be delicious and
still fit my mom’s healthy diet. I found a great recipe from Good Food magazine
for a Light & Fluffy Chocolate Mocha Cake, a low-fat cake. See the recipe
below.
Light &
Fluffy Chocolate Mocha Cake
Ingredients:
Cake
Softened butter (for greasing)
3 Large eggs
85g Caster Sugar *I used C&H Superfine Sugar for this)
70g Plain flour
1 tbsp Cornflour *Cornstarch
2 tbsp Cocoa
½ tsp Baking powder *I used Kraft’s Calumet Baking Powder for this
Icing and
filling
25g Dark chocolate - chopped *I used Lindt 75% dark chocolate for
this because my mom loves dark chocolate; however, be warned that using 75%
chocolate will make the icing bitter
1 tbsp strong black coffee
100g light soft cheese *I used the Kraft Philadelphia Extra Light
Soft Cheese Mini Tubs
100g 0% Greek yogurt *I used FAGE Total 0% yogurt for this
2 tbsp Icing sugar *C&H Pure Cane Powdered Sugar
Decoration
15g Dark chocolate - chopped - *I also used Lindt 75% dark chocolate
for this
Baking:
I heated the oven to 180oC (if fan-forced oven) or to 160oC
(if gas oven). I lightly buttered and lined the bases of 2x18cm sandwich tins
with baking paper. Then I whisked the eggs and sugar for about 10 minutes using
an electric hand whisk. The mixture increased greatly in volume and was thick
enough that it left a trail on the surface when I lifted the whisk blades.
I sifted the flour, cornstarch, cocoa, and baking powder over the
surface and folded it gently using a large metal spoon. I divided it between
the tins, spread the mixture to the edges, then I baked for 15-20 minutes until
the cakes were well risen, had begun to shrink away from the sides of the tins,
and spring back when gently pressed. I left the cakes to cool in the tins for 5
minutes, then rotate on top of a rack.
Decorating:
I microwaved the chocolate and coffee together on medium heat for 20-30
seconds until the chocolate had melted. I stirred until it smoothened and slightly
cooled. I beat the soft cheese with the yogurt and powdered sugar until
smoothened, spooned half the mixture into a small bowl and stirred in the
melted chocolate then set it aside.
I put one cake on a serving plate and spread the yogurt mixture on it.
I covered the cake, then spread the chocolate yogurt mixture over the top.
Finishing:
I microwaved the 15g dark chocolate on medium heat for about 20 seconds
until it melted. I stirred it gently until smoothened, then drizzled it all
over the cake.
After I had finished baking this cake for my mom, I confidently gave it
to her as a present on her birthday. She cried and ate it immediately and,
according to her, she loved it and was touched by this special gift I gave her.