Mocha Cake Recipe

Mocha cake
It's been hard to get a good photo of this cake - people keep eating it.
Mocha cake
It's been hard to get a good photo of this cake - people keep eating it.

I’ve made this cake a couple of times recently and it has worked so well I thought I’d share the recipe with you. It’s a really moist chocolate/coffee cake recipe which lasts well. This makes a large single cake, in my 11 inch round cake tin, or would split between two small 7 inch cake tins.
Ingredients
225g unsalted butter, softened, chopped
440g caster sugar
1 teaspoon vanilla extract
3 eggs
350g self-raising flour
1 teaspoon bicarbonate of soda
25g cocoa
150ml espresso coffee, cooled
125ml milk

Icing

Icing sugar plus 100 ml espresso coffee

Method

  1. Preheat oven to 190 degrees C.
  2. Beat butter, sugar and vanilla in a bowl until light and fluffy.
  3. Add eggs, one at a time, beating after each.
  4. Sift flour, bicarbonate of soda, cocoa and a pinch of sea salt over egg mixture.
  5. Add espresso and milk, and whisk until smooth.
  6. Spoon batter, which will be quite runny compared to some cake mixtuees  into a well-greased 11 inch cake tin.
  7. Bake for 55 minutes or until a skewer comes out clean.
  8. Stand in tin for 10 minutes, then turn out onto a wire rack to cool.

To ice:

  1. Add espresso coffee to icing sugar, one spoonful at a time, until you have a thick consistency.
  2. I then like to ‘pour’ the icing on, and spread with a knife dipped in boiling water.

Alternatively, make the icing runnier, and drizzle across the top of the cake to form stripes as in the photo above, where I also drizzled chocolate syrup in strands too.

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