You are here: Home > Course > Desserts > Cakes > Mocha Brandy Cake ( Eggless Desserts Recipe) Mocha Brandy Cake ( Eggless Desserts Recipe) by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Mocha Brandy Cake ( Eggless Desserts Recipe) recipe - How to make Mocha Brandy Cake ( Eggless Desserts Recipe) Tags CakesBakedChristmasValentines Day Indian recipes Oven Preparation Time: 10 mins Cooking Time: 5 mins Baking Time: 25 to 30 minutes. Baking temperature: 180ºC (360ºF). Total Time: 45 mins 6Makes 6 wedges Show me for wedges Ingredients For The Vanilla Sponge Cake1 1/4 cups plain flour (maida)1 1/2 tsp baking powder1/2 tsp baking soda1 tbsp coffee powder3/4 cup condensed milk4 tbsp melted butter1 tsp vanilla essenceFor The Soaking Syrup1/2 cup castor sugar1 tbsp strong black coffee , refer handy tip1 tbsp cocoa powder3 tbsp brandyFor The Topping1 1/2 cups beaten whipped cream1/2 cup almonds (badam) flakes Method For the coffee sponge cakeFor the coffee sponge cakeSieve the plain flour, baking powder, soda bi-carb and coffee powder together on a plate. Keep aside.Combine the condensed milk, melted butter, vanilla essence and 5 tbsp of water in a deep bowl and beat well.Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency.Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes.The cake is ready when it leaves the sides of the tin and is springy to touch.Remove and keep aside for 1 minute. Invert the tin over a cooling rack and tap sharply to unmould the cake.Keep aside to cool.For the soaking syrupFor the soaking syrupCombine the sugar, black coffee, cocoa powder and 4 tbsp of water in a pan, mix well and simmer for 2 to 3 minutes.Remove from the flame, add the brandy and mix well. Keep aside.How to proceedHow to proceedPlace the vanilla sponge cake on a plate and prick all over with a fork on top of the cakePour and spread the soaking syrup evenly over the cake and keep aside for 15 minutes to soak.Spread the beaten whipped cream evenly on top and at the sides of the cake using a palate knife.Sprinkle the almond flakes on top and at the sides of the cake.Cut into 6 equal wedges and serve chilled.Handy tip:Handy tip:For strong black coffee: a combine ¼ tsp of coffee powder and 3 tsp of water in a microwave safe bowl and microwave on high for 20 seconds or cook on a medium flame for 1 minute. Nutrient values (Abbrv) per wedgeEnergy474 calProtein7.9 gCarbohydrates61.2 gFiber0.5 gFat20.5 gCholesterol18.3 mgSodium121.6 mgClick here to view calories for Mocha Brandy Cake ( Eggless Desserts Recipe)