I had a request for a coffee cake recently. I’m not a big fan of coffee cake myself, so I wanted to make a coffee cake with a twist. I found this recipe for a Mocha Cake which was really simple to make. However, there wasn’t so much of a coffee flavour from the cake, my mistake. The recipe calls for very strong coffee, I used three tsps of instant coffee to 60 ml of water, but I think it would need a tsp or two more to bring out that coffee flavour.
- 175 g flour
- 50 g cocoa powder
- 225 g soft light brown sugar (I used demerara sugar here)
- 175 g butter, melted
- 4 medium eggs, seperated
- 60 ml very strong coffee, cooled (I used 2 heaped teaspoons of Nescafe Gold coffee)
- 3 tbsp water
- 1 x quantity coffee butter icing
- Chocolate curls to decorate
For the chocolate icing:
- 100g butter, softened
- 200g icing sugar, sifted (I used 100g icing sugar here, because it tends to get too sweet otherwise. I just spread the icing between the cut cake and not on top as in Rachel Allen’s recipe)
- 25 g cocoa powder
- 1 heaped tbsp mascarpone cheese
Preheat oven to 190 deg C. Oil and line a loaf tin (5 x 9in) with parchment paper.
Flour, cocoa powder and brown sugar
Sift the flour and cocoa powder into a large bowl. Stir in the brown sugar to combine.
Using a wooden spoon, beat in the melted butter, egg yolks, coffee and water until smooth. The mixture is not very smooth at this point, because of the sugar, so ensure to beat enough so as there are no lumps.
Beat wet ingredients into dry
Whisk the egg whites in a large clean bowl until fairly stiff peaks form, then gently fold into the cake mixture in three batches making sure there are no lumps of egg white left.
Fold egg whites into the mixture in three parts
Pour the mixture into the prepared loaf or cake tin and smooth the surface. Give the tin a tap to remove air bubbles. Bake in the oven for 35 mins, then reduce the oven temperature to 160 C for the last 20 mins or until a skewer inserted into the middle comes out clean.
Tap the tray before placing in the oven to remove any air bubbles
Allow the cake to cool in the tin for 10 mins then lift out by the parchment paper (if loaf tin used) onto a wire rack to cool completely.
For the icing:
-Place the butter in a large bowl and beat thoroughly with a wooden spoon until it is very soft.
-Add the sifted icing sugar and cocoa powder. Beat slightly, then add the mascarpone. Beat until you have a thick creamy icing.
Layer icing inside the cake
When the cake is cold, remove the parchment paper. Using a bread knife, split the cake horizontally and spread about a third of the icing on the lower half with a butter knife. Place the other half of the cake back on the top and spread the rest of the icing over it.
Tip- The original recipe called for baking time of 35 mins plus 20 mins, however I found the cake was becoming very dry on the sides at about 30 mins into baking. So I’d recommend keep checking the cake during baking or the sides may become dry or burned. As you can see with mine, it is slightly dry around the top, but once it was iced it was tasty. But we live and learn and hopefully next time will be perfect! 🙂
My unsteady hand ‘halved’ the cake slightly crooked! 😉