Mahogany Cake

Mahogany Cake is an easy to make luscious cake that delightfully combines the flavours of chocolate and instant coffee. The name “Mahogany” might have been attributed because of the rich reddish brown color of the cake. This is an all-time favorite cake at my home and my “little one” likes it so much because of its chocolate flavour. The coffee flavor is enticing enough for my hubby and whatever the excuse is, there are never any left overs. I call it life’s little pleasures!! Mahogany cake, is indeed a pleasure for your palate, a chocolate lover’s dream, with subtle coffee flavours. Chocolate and coffee, is a perfect combination, and this is a perfect cake for any occasion, and tastes delicious with or without frosting. I like it plain, or shall I say it never gets to the frosting part, as it always vanish long before it is cold enough for frosting!! 🙂 Yes, it tastes great slightly warm or with simple sugar dusting as well. You can try chocolate frosting with a little coffee added to get that mocha effect. I have added the frosting recipe as well, so you could try that version as well.

Mahogany cake is unique with its flavorful combination of coffee and chocolate. Chocolate blends with almost all flavors especially with all kinds of berries, fruits etc. You might also like my Chocolate strawberry cake or Marble cake. Try Baker’s Basket for more unique and simple cake recipes to lure your kids. Here is the recipe for wonderful, delicious Mahogany Cake….

Ingredients:

Butter (Cooking Butter/ Unsalted): 150 gms
Powdered sugar: 190 gms (1 ½ cup + 1 tbsp)
Eggs: 2 nos.
Flour (Maida): 180 gms (1 ½ cup)
Baking Powder: 1 tsp
Baking Soda: ½ tsp
Cocoa Powder: 3 tbsp
Instant coffee/ Nescafe: 2 tsp
Hot water: 100 ml (1/3 cup)
Vanilla: 1 tsp
Vinegar: 1 tsp
Salt (optional): I pinch

For Frosting:

Butter (Cooking Butter/ Unsalted): 2 tbsp
Powdered sugar: 1 cup
Cocoa Powder: 2 tsp
Coffee Powder: ½ tsp
Vanilla essence: few drops
Fresh Cream (optional): 1 tsp

Method:

Measure and keep ready all ingredients. Grease a baking tin (8” width) and dust it with flour. In very hot water, mix the cocoa and coffee powder and mix without any lumps.  Keep aside for cooling. Sift the flour, Baking soda, Baking Powder and salt together three or four times to mix it well. Beat the butter in mixing bowl till soft and fluffy. Then add the powdered sugar and beat in full speed till soft and well combined. Beat the eggs in a separate vessel and add this well beaten egg to the butter mix and beat well. Add the vanilla essence and vinegar and combine well.

Mahogany Cake

Mahogany Cake Preparation

Mahogany Cake

Mahogany Cake Preparation

Take a spatula (cake mixing spoon) and gently fold in the flour to the batter little by little alternating with the cold cocoa- coffee mix. Always remember to fold in one direction only. Mix well the rest of the flour and coffee mix to get a good dropping consistency.

Mahogany Cake

Mahogany Cake Preparation

Mahogany Cake

Mahogany Cake Preparation

Preheat the oven to 150oC (302oF). Transfer this batter to the cake tray. Fill the cake pans only half and then lightly tap them on the counter before placing them into the oven. Tapping the pans will force any air bubbles to the surface, which can help avoid holes in your finished cake. Bake in the preheated oven for 30-40 minutes or till done. Take out and insert a toothpick in the middle and if it comes out clean, your cake is perfect. Allow it to cool in the same pan and invert to a cake board/ plate tapping at the bottom of the pan gently. You can try decorating by sprinkling powdered sugar/ icing sugar/ cake sprinkles on top or do frosting.

For Frosting:

Beat well butter, sugar, cocoa and coffee powders add the vanilla drops and cream and beat till you get the desired consistency. Spread it on top of the cake. Add sprinkles for more effect.

Tips:

  • Always make sure you have the correct measurements.
  • Always keep Butter in normal temperature for 4-5 hours before you start.
  • Fresh eggs should be used for a better result.
  • Flour and baking powder/ Baking soda should be mixed well. Sift 3 -4 times to release air bubbles.
  • This cake is to be baked at 150o
  • You can use Nescafe or any instant coffee brand. If you like the coffee taste, you can adjust the measure to suit your taste.
  • Frosting should be done only after the cake is cold. I have not used frosting, (Check photo), but only sprinkles.

Hope you like this delicious Mahagony cake. Let me know if you like it by commenting below or by sharing to your friends using the links on the side. God Bless!!

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