2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
300 g sour cream
200 ml thicken cream
2 Tsp Strong coffee powder (Switzerland)
1/2 cup vegetable oil
1 teaspoon Parisan browning essence
2-5 Tbs water if batter is too thick
tube decoration cream (optional)
some berries for decoration (optional)
Preheat oven to 180°C. Grease 9-inch round baking pans. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
Add eggs, sour cream, coffee, oil and Parisan; beat on medium speed of mixer 2 minutes.Add some water if batter is too thick; batter should be consistency.
Spoon batter evenly into prepared pans. Bake 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Then squeeze the tube decoration cream and decorate with some berries.
You can make the Mocha Frosting. I didn’t want frosting. I use tube cream and berries.
3 Tbs butter, 3 Tbs cocoa powder, 1 Tbs water, 1 Tbs coffee flavour liqueur 1 1/2 c powdered sugar (icing sugar).
Melt butter on low heat. Stir cocoa, water and liqueur . Remove fr heat. gradually add powdered sugar beating well until its of spreading consistency. Add additinal water if needed.