Update – Dec. 2013: This cake got nominated among Top 10 finalists in Chef Sanjeev Kapoor’s #ChristmasFiesta Cake Competition 2013. Hence, this recipe is blessed by none other than Master Chef Sanjeev Kapoor 🙂
[Note: In later versions, I tried 2 variations and those worked well:
I added 1/2 cup of sour-cream. It made the cake extra soft and moist. If you do so, reduce the brewed coffee by 1/2 cup. For a kids’ version, I replaced brewed coffee with water.]
- Preheat oven at 350 degrees Fahrenheit.
- Brew 1 cup coffee. The coffee needs a special mention here. I brewed freshly ground, Moksha coffee gifted by my friend. One of the most divine coffees, I’ve had. Needless to say the cake tasted divine as well 🙂
- Sift All purpose flour, cocoa, baking powder, salt in a container/
- Mix brewed coffee, oil, sugar in another container till the sugar is dissolved.
- Combine all the ingredients and whisk together well. I don’t bake much, so I haven’t invested in fancy mixers. But as i was whisking the mixture, out of the blue, I happened to ask my Mom if we had an electric mixer. We did!!!! Who knew?? God bless my Mom 🙂 I think using an electric mixer for about 5-7 minutes made all the difference. This is the best cake I have ever baked thus far. Came out very fluffy.
- Grease a cake pan with oil. I wanted the cake to be smaller in diameter, taller in height and my cake pan was much wider. Hence I used a pyrex glass container. It worked very well. Pour the mixed batter in the container and put it inside the pre-heated oven.
- Some of the recipes I had looked at required about 20 minutes baking. But mine took almost 45 minutes, and then some. But keep watching after 15-20 minutes. Insert a tooth-pick in the middle of the cake, and if it comes clean, that means the cake is done.
- Once done, take it out of the oven and let it cool. Once cool, run a knife around the container (or if you are using a cake pan, just open up the side and remove the cake), and gently invert the container in a plate, the cake should come out easily (if you had greased the pan well, and were patient enough to let the cake and container cool :))
- Keep the container you are going to prepare the frosting in, in freezer for about 15 minutes. Make sure all the other ingredients are cold as well.
- Whip all the ingredients well, until it stiffens up a bit. You will see peaks of the frosting when you try to lift it with a whisk/spoon. That is when you know it’s done. I used the electric mixer again, for whipping. It took about 5-7 minutes until done. Refrigerate the frosting if you are not planning on using it immediately.
- Apply a layer frosting all around the cake and on top of it. This will also help hold the kit kat bars in place, which is the next step.
- Place kit kat bars vertically around the cake, and top it with M&Ms. This step was my favorite one 🙂
- Tie a ribbon around the cake. Voila!!! All done!!