Citra's Home Diary: Best Mocha and Chocolate Butter cake. I baked it a dozen times, and my family never bored!

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Best Mocha and Chocolate Butter cake. | Citra's Home Diary. #buttercake #moccacake #marblecake #chocolatecake #cakemarmer

I love butter cake. The moist, the flavor, the taste... I just can not get bored with it.
Just like this one. This classic Indonesian butter cake is heavenly. I've been baking this delightful cake for our tea or coffee time nearly every weekend for the past few years, and we never tire of it. 😃

It's delicious yet simple to bake, it's a Mocha Chocolate Butter Cake.

The cake is incredibly moist and rich. If you're looking for the perfect, irresistible cake to accompany your coffee or tea, you've found the right recipe. Prepare to delight your family and friends... and I'm confident that you and your loved ones will cherish it just as much.

If you like this post, you may love to see this

BLUEBERRY LEMON POUND CAKE,

Red Velvet and Chocolate Marble Butter Cake, or

LEMON POPPY SEED YOGURT CAKE

Or check on "Cakes, brownies, and bars" here for more than 110 unique and delicious cake recipes! 😊

This recipe has a separated egg yolk method that makes the cake rise well without losing its moisture. If you check my previous butter cake recipe it is slightly different in some composition but both recipes give you a great taste.

The marble is optional. you can use only chocolate marble or only mocha flavor marble or you can try both like what I am sharing today.

To enhance the chocolate flavor in this marble cake, I add black forest paste. However, if it's unavailable for you, you can omit it and simply use an additional tablespoon of dark cocoa powder instead.

So let's jump to the recipe. If you have any questions, just give it a shot, and write me in the comment section below. I'd love to answer it as soon as I get them.

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Citra's Home Diary

Chocolate Mocha Butter Cake

By: Citra's Home Diary

Make one 22 or 23 cm bundt pan

Ingredients A:
🍰 10 egg yolks
🍰 350 gr butter, soft at room temperature

🍰 125 gr powdered sugar

🍰 2 tbsp sweet condensed milk (1 small packet)
🍰 1 tsp vanilla extract
🍰 250 gr cake flour (or just use AP flour)
🍰 30 gr milk powder

🍰 1 tsp baking powder

Ingredients B (meringue) :
🍰 6 egg whites

🍰 60 gr caster sugar

🍰 1 tbsp fresh lemon juice

🍰 ½ tsp of salt

For marble pattern:

Mocha

🍰 1 tbsp cocoa powder

🍰 2 tbsp instant coffee

🍰 2 tbsp boiling water

Chocolate marble

🍰 2 tbsp cocoa powder

🍰 2 tbsp boiling water

🍰 1 tbsp Chocolate/ black forest paste (optional)*

(*) add another 1 tbsp cocoa powder and 1 tbsp hot water if you don't use it

How to make:

1. Grease your bundt pan with butter/margarine and dust with a thin layer of flour, then set aside. Preheat oven to 160 ℃.

2. Beat butter and powdered sugar at high speed until fluffy and light. Add the sweetened condensed milk, and beat until well blended.

3. Then mix in egg yolks one at a time while still beating at medium speed only. Beat until well-corporated. mix in also the vanilla, and beat to incorporate.

4. Sift in the dry ingredients; flour, powdered milk, and baking powder. Add gradually. Mixer at medium speed for each addition. Beat just until well blended, do not overmix.

5. Make meringue;

In a clean, grease-free bowl, beat the egg whites with lemon juice and a pinch of salt. Beat until foamy. Add caster sugar gradually (in 3 batches) while still beating at high speed until reaches the hard peak stage. Set aside.

6. Gradually add the meringue in 3 batches to the egg yolk batter, and fold nicely each addition.

7. Make mocha and chocolate marble.

In a medium bowl, combine 2 tablespoons of dark cocoa with 2 tablespoons of hot water and stir until well mixed. Then add 1 tablespoon of chocolate paste and mix thoroughly. Set this aside. Prepare the mocha marble in another medium bowl in the same manner.

Into each marble bowl, add about one cup and fold gently until incorporated.

8. Pour alternately the white, mocha, and chocolate batter then make a marble pattern with chopsticks but don't stir the pattern too much, the colors will be mixed.

Gently tap the pan against the counter to remove air bubbles.

9. Bake in preheated oven at 160 ℃ for 45-55 minutes or until cooked. Ensure that the skewer comes out clean when inserted into the middle of the cake.

Note: The baking time and temperature are only guidance. Adjust according to your own oven condition. Recognize and adjust as needed.

10. Let it rest over the cooling rack before unmolding.

Happy baking.

Let's befriend at Instagram; @citra_homediary

If you're making this recipe, please let me know.

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

PIN THIS FOR MAKING LATER

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türkiye semuanya 👋
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan pesan atau jika ada pertanyaan apa saja di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Butter cake ini salah satu cake "lejen" di rumah saya 😉. Gimana nggak "lejen". wong hampir tiap minggu bikin cake ini buat orang rumah yang semuanya sukan banget. Cake pakai resep ini sama enaknya dengan resep-resep butter cake saya yang lain. Pokoknya semua butter cake saya juara deh... ( hihihihi... itu kata suami dan anak saya ya...🙌). Tapi beneran... orang sini aja suka dan katanya memang beda dengan cake yang ada di Turki.

Ya iyallaaahhh... cake Turki kan modal baking powder doank biar ngembang (hihihihhi... no offense intended ya)

Untuk marblenya kali ini saya pakai rasa moka dan coklat. Perpaduan coffee flavor dan dark cacaonya saya bikin lebih banyak porsinya, jadi gak sekedar kelihatan marble dikit, tapi berasa campuran rasa kopi, coklat dan vanila.

Tapi kalau kalian maunya yang motif marble kliatan lebih sedikit ya nanti nambahin adonan ke moka dan coklatnya jangan banyak-banyak.

Buat kalian yang pengen coba butter cake dengan variasi resep lain, atau mau bikin resep cake yang lain, bisa di check di kategori "Cake/brownies/bars" disini ya.

Dijamin ada lebih dari 110 macam resep yang worth buat dicoba 🙌

Chocolate Mocha Butter Cake

By: Citra's Home Diary

Untuk loyang tulban 22 atau 23 cm

Bahan A:
🍰 10 kuning telur
🍰 350 gr mentega, lembek suhu ruang (bukan cair ya)

🍰 125 gr gula halus/ gula icing

🍰 2 sdm SKM (1 paket kecil)
🍰 1 sdt vanilla extract (atau 2 sdt bubuk vanili)
🍰 250 gr tepung cake (atau terigu protein rendah)
🍰 30 gr (3 sdm) susu bubuk

🍰 1 sdtbaking powder

Bahan B (meringue) :
🍰 6 putih telur

🍰 60 gr gula pasir halus

🍰 1 sdm perasan jeruk lemon (atau bisa pakai cot)

🍰 ½ sdt garam halus

Untuk marmer:

Mocha

🍰 1 sdm bubuk kakao

🍰 2 sdm kopi instant

🍰 2 sdm air panas

Coklat

🍰 2 sdm bubuk kakao

🍰 2 sdm air panas

🍰 1 sdm pasta black forrest (optional)*

(*) Jika tidak pakai, bisa tambahkan 1 sdm bubuk kakao lagi dan 1 sdm air panas

Cara membuat:

1. Olesi loyang tulban dengan margarin dan tepungi tipis-tipis dengan terigu, sisihkan. Panaskan oven suhu 160 ℃.

2. Kocok dengan kecepatan tinggi, mentega dan gula bubuk hingga ringan dan mengembang. Tambahkan SKM, kocok lagi hingga rata.

3. Lalu masukkan kuning telur satu persatu sambil tetap dikocok kecepatan sedang. Jika telur sudah masuk semua, naikkan speed ke tinggi lagi, kocok hingga rata dan pucat.

4. Ayak jadi satu bahan kering; tepung cake, susu bubuk dan baking powder. Lalu campurkan ke kocokan mentega sambil diayak secara bertahap. Gunakan kecepatan rendah saja. Terakhir aduk balik dengan spatula hingga rata. Jangan over mix ya.

5. Membuat meringue;

Gunakan wadah yang bersih bebas dari minyak. Kocok putih telur bersama perasan jeruk lemon (atau cot) dan garam. Kocok hingga berbusa banyak dengan kecepatan tinggi.

Setelah berbusa masukkan gula pasir dalam 3 tahap sambil tetap dikocok kecepatan tinggi hingga soft peak.

6. Lalu campurkan meringue ke adonan mentega dalam tiga tahap. Aduk balik dengan rata tiap penambahan.

7. Membuat mocha dan coklat marble.

Campurkan adonan untuk membuat mocca dan marmer coklat dalam wadah yang terpisah. Aduk rata masing-masing adonan.

Campurkan adonan cake ke masing-masing adonan marmer diatas. Kurang lebih 1 gelas adonan butter cake untuk masing-masing adonan marmer. Aduk balik dengan rata.

8. Tuang adonan butter cake secara bergantian ke loyang yang sudah disiapkan. Buat patern marmer dengan sumpit. Hentakkan loyang ke meja kerja hati-hati untuk mengeluarkan air bubble dalam adonan.

9. Panggang dalam oven yang sudah dipanaskan sebelumnya, 160 ℃ kurang lebih 45-55 menit atau sampai matang. Cek dengan tusuk sate jika ditusukkan di bagian tengah cake, tidak ada adonan basah yang menempel

Note: Waktu dan suhu memanggang disesuaikan dengan kondisi oven masing-masing.

10. Setelah matang, dinginkan diatas rak pendingin sebelum dilepas dari loyang.

Happy baking. Selamat mencoba.

Yuk berteman di Instagram; @citra_homediary

If you're making this recipe, please let me know.

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

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