Chocolate Coffee Cake
"A mocha delight"
A mocha delight my chocolate coffee cake
recipe is another delicious chocolate cake variation for you to make. Again you are using my chocolate cake recipe with a twist. The addition of coffee to a chocolate cake is always a winner the two flavours compliment each other perfectly.
I have decorated this cake with another version of my quick and easy frosting recipe again coffee has been added to this recipe. I have not made the flavours overpowering. As you know I do not like drinking coffee but I really enjoy a slice or two of this delicious cake.
The chocolate mocha cake shown here was actually made to celebrate Ann's (a proud chocoholic!) Birthday. She was visiting from England - Happy Birthday Ann!
Please read through my chocolate coffee cake recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
Chocolate Coffee Cake Recipe
Makes a 20cm cake (8")
Spray two 20cm (8") round cake baking pans with non-stick baking spray. Line the base with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step. I have used two sandwich pans for this cake.
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2 tablespoons instant coffee powder
2/3 cup (100g) dark chocolate, chopped
1 2/3 cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
The oven should be preheated to 160C (325F)
- Combine the butter, water, sugar, cocoa powder, coffee powder and chocolate together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature. To cool this quickly place the saucepan in a sink of cold water.
- Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- Pour batter equally into the 2 prepared baking pans. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- Bake in a preheated oven set at 160oC (325oF) for 40 -45 mins.
- Remove from the oven. Leave to cool in the tin for 10 mins. Then carefully run a knife around the edge of the cake. Leave to cool completely before icing.
Chocolate Coffee Cake Frosting Recipe
250g butter at room temperature, chopped
1 1/2 cups (240g) icing sugar, sifted
1/4 cup (25g) cocoa powder, sifted
1 tablespoon instant coffee powder
2 tablespoons (40ml) boiling water
- Dissolve the coffee powder in the boiling water. Leave to cool.
- Then place all ingredients into a small bowl of an electric mixer. Turn on slow speed until just combined.
- Beat on high speed for 5mins.
- Stop and scrape down the beaters and bowl twice during this stage. Just to let you know the frosting will darken in colour on standing.
Use the frosting to decorate the cooled chocolate mocha cake. I have used chocolate coffee beans on the rosettes then drizzled with melted chocolate. For a dramatic look pile chocolate wafers in the center.
I hope you have been inspired by my chocolate coffee cake recipe. If you just want to make one cake then bake the cake for 80 minutes and decorate.
For a chocolate Kahlua cake brush the cooled cake with Kahlua before icing and add 1 tablespoon of kahlua to the frosting recipe.
If you love chocolate cake (and lets face it who doesn't!) check out my chocolate cake recipe for more delicious variations. Also for the quick and easy chocolate frosting recipe click here.