Mocha Almond Cake - cooking recipe

Ingredients

1 tbsp instant coffee granules
1/2 cup unsweetened cocoa powder
6 tbsp (3/4 cup) butter
2 tsp vanilla extract
1 cup granulated sugar
2 None eggs, separated
1/2 cup sour cream
3/4 cup ground almonds
1 1/4 cups self-rising flour
1 tbsp sliced almonds, toasted
None None FOR THE MOCHA ICING
1 1/2 cups powdered sugar
1 tbsp unsweetened cocoa powder
4 tbsp (1/2 stick) butter
2 tsp instant coffee granules

Preparation

Preheat the oven to 350\u00b0F. Grease an 8-inch ring pan. Line bottom with parchment paper; grease paper.
Dissolve coffee in 1/2 cup boiling water. Stir in sifted cocoa powder.
Beat butter, vanilla extract and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in egg yolks and sour cream. Stir in ground almonds, then sifted flour and cocoa mixture.
Beat egg whites in small bowl until soft peaks form; fold into batter. Spread into prepared pan.
Bake for about 40 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For mocha icing, combine sifted powdered sugar and cocoa powder in medium bowl with butter. Stir in combined coffee and 1 1/2 tbsp boiling water. Spread cooled cake with icing. Sprinkle with sliced almonds.