Special Cake For Mom's Birthday

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 180^oC (if fan-forced oven) or to 160^oC (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.