Cakes / Pastries / Cookies/ Bread/Muffins.

Moist Mahogany Chocolate Cake with Chocolate Buttercream Frosting – Celebrating Team India`s win!!!


Moist Mahogany Chocolate Cake with Chocolate Buttercream Frosting.

This weekend has been resplendent with celebrations for the wonderful win by our own Men In Blue – The elusive World Cup which has come back home after 28 years!!!! This  has been a well deserved  victory for the Indian Team and one cannot describe in words the elation that was running through every Indian who was part of this cricket craze over the last 6 weeks. One could not help but get sucked in the vortex of this celebration…It almost feels as if every one of us have worked hard and won it along with the Team Blue! This called for a special celebration along with the fact that this post co-incides with my 250`th…Yes I have come a long way…I am a regular at Ria` s wonderful website and I am amazed at the way she presents a very complicated baking dish with elan. It almost seems as if baking was in her blood! I loved this particular post of hers and was convinced this one was fit for the occasion!


Dry Ingredients:

1 1/3 Cup All Purpose Flour.

2 Tbsp Unsweetened Cocoa Powder.

1 Tsp Baking Soda.

1 Tsp Salt.

1 1/4 Cup Powdered Sugar.

2 Tsp Folgers Instant Coffee Powder.( If its a brand like Bru tone down the coffee a bit as its very high in chicory content and slightly bitter)

Wet Ingredients:

2 Organic Eggs at room temperature.

3/4  Stick of Unsalted butter at room temperature. (Roughly 75 gms).

1 Tsp Vanilla Essence.

1/2 Cup Boiling Water.

1/2 Tsp Vinegar ( I ran out so never used it).


  • Preheat the oven to 350 F/180 C and grease a 9 inch cake pan with some butter. Set aside.
  • Dissolve instant coffee powder to the boiling water and mix it well. Add the cocoa powder mix again and set aside.
  • Measure out the all purpose flour and add baking soda and salt , sieve and set aside.
  • In the mixing bowl add the butter which is at room temperature and using the whisk attachment, cream it well until light and white.
  • Now add the powdered sugar and beat well until light and fluffy.
  • Add the eggs one by one and beat again until well combined.
  • Incorporate the vinegar and the vanilla essence (Please look for ones that dont have any alcohol content) and mix it well.
  • Now add the flour and the coffee-cocoa mixture alternatively , little by little combining it at low speeds in the stand mixer.


Cake Batter
  • At the end, you will see glossy cake batter which is well mixed and is very fragrant.
  • Pour in to prepared tin, smoothen and bake until a toothpick inserted comes out clean.
  • Various ovens function differently based on capacity, size and wattage. Mine took approximately 32 minutes.
  • Gently ease out of the baking pan and allow to cool before frosting it.



1/3 Cup Butter softened and at room temperature.

1 cup Icing Sugar.

2 Tbsp Cocoa Powder.

2 Tsp Milk.

1 Tsp Vanilla Essence.


  • To your mixing bowl add butter and beat well until its soft and white. Now add icicing sugar, cocoa powder dissolved in milk, and the vanilla essence and beat well until its creamy and of a spreading consistency.
  • Using a spreader, frost the cake with the icing.
  • I piped little circles on the top and added a little hershey chocolate drop on the top!
  • Decorate with chocolate shavings.