Search

Mocha cake

(270 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Mocha cake
Mocha cake
  • Serves: 10

  • Prep time:

  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This a grown-up chocolate cake made with bitter cocoa and rich espresso coffee for an intensly chocolately and dark cake. It's quick and simple to make but looks really impressive if you sandwhich it together with whipped cream. Serve it with coffee or hot chocolate to complement the flavours in the cake, or serve really thin slices with single cream poured over the top as a dessert. Be warned this is a very rich cake so you'll need to slice it thinly!

Ingredients

  • 200g softened butter
  • 200g brown sugar
  • 2 medium eggs
  • 2tbsp strong espresso coffee
  • 150g flour
  • 50g cocoa powder
  • 3tsp baking powder
  • 150ml double cream, whipped until thick (optional)

You can replace the espresso with hot chocolate if you prefer a sweeter cake.

Method

  1. Pre-heat oven to 160C/140C Fan/Gas Mark 4. Grease and line a deep (preferably spring-form) 10cm sandwich cake tin.
  2. Cream together the butter and sugar until smooth and creamy.
  3. Beat the eggs and add the cooled espresso.
  4. Mix in 1/3 of the eggs and 1/3 of the flour and gently fold in. Repeat until all of the eggs and flour are combined.
  5. Add the baking powder and cocoa, and fold through the cake mix.
  6. Pour into the prepared tin and bake for 30-35mins until the cake is slightly risen a lovely dark brown. A skewer inserted into the middle of the cake should come out with a few crumbs but no raw cake mixture attached.
  7. Cool in the tin for 10mins, then turn out onto a wire rack.
  8. Leave to cool completely, then, if you like, slice in half lengthways and sandwich together with the whipped cream. Alternatively, serve with single cream to pour over.

Your rating

Average rating

  • 3
(270 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

By providing your email address above you agree to the Time Inc. (UK) Ltd Terms and Conditions and the Privacy Policy