Mocha whole wheat cake

Overview

In the cold winter, we might as well make ourselves a delicious high-calorie dessert to increase the body's energy and help us resist the cold. This mocha whole wheat cake has rich coffee and chocolate flavors, and the texture of the cake is similar to pound cake. Because it contains a lot of butter, it tastes better warm when the weather is cold. I sprinkled a lot of oatmeal on the surface of the cake. The crispy oatmeal on the surface of the baked cake enhanced the texture of the cake. The recipe comes from "Teacher Meng's 100 Small Cakes". I used two Wunuo (UN16300) 4-inch heart-shaped cake molds.

Tags

• baking
• breakfast
• afternoon tea
• butter
• cereal
• cocoa powder
• coffee powder
• low gluten flour
• whole egg liquid
• whole wheat flour
• baking soda
• fine sugar

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Mix instant coffee with a small spoonful of hot water and set aside.

   

3. 3 Once the butter has softened, add the caster sugar.

   

4. 4 Beat with a hand mixer until the sugar dissolves.

   

5. 5 Add a small amount of whole egg liquid in small portions

   

6. 6 Stir well before adding the next portion to prevent oil and water from separating.

   

7. 7 After adding the coffee liquid and mixing well, sift the low-gluten flour + cocoa powder + baking soda mixture into the basin and mix evenly.

   

8. 8 Add whole wheat flour.

   

9. 9 Cut and mix evenly.

   

10. 10 Pour into the mold eight-quarters full and sprinkle cereal on top.

    

11. 11 Put in preheated oven, 170 degrees, 25 minutes.

    

12. 12 After taking it out of the oven, unmold and place on a net to dry.

    

13. 13 Delicious cake is out of the oven

    

14. 14 Let’s start enjoying the delicious food

    

15. 15 The texture is still very soft and the taste is great!