Dark chocolate mocha cake

A rich dark chocolate mocha cake made for pure indulgence.

This rich and indulgent dark chocolate mocha cake is pure sex on a plate. If, like me you’re an absolute coffee addict you HAVE to put this cake on your to bake list this weekend. This cake starts life as my classic chocolate mud cake, made richer with extra dark chocolate. It is then smothered with a sweet coffee icing made with real coffee, no extracts here and sprinkled with ground coffee.

Dark chocolate mocha cake

Coffee, Coffee, Coffee! I never feel more like a Gilmore Girl then when I have a huge cup of coffee in my hand. When that first drop hits my grouchy soul in the morning I know that waking up was worth it. If, like me you love coffee this much, you are going to love this cake. It is the epitome of indulgence, and rich chocolate mud cake made with a dark 70% cocoa chocolate. This kind of chocolate is more bitter and less sweet and is more suited to this kind of cake. Using milk chocolate would make the whole cake sweeter and more like a latte cake.

Dark chocolate mocha cake

When making the coffee buttercream, it’s better to brew the coffee in a french press or a coffee dripper. If you don’t have anything to brew ground coffee with don’t worry about it, you can use a tablespoon of instant coffee dissolved in water instead. I find instant coffee more bitter so I always drink ground coffee, this means that I always have it in the house. But don’t buy a bag of ground coffee just to make this cake.

Dark chocolate mocha cake

Dark Chocolate Mocha Cake

A rich chocolate mud cake topped with a sweet coffee icing topped with ground coffee. 
Course: Dessert
Keyword: chocolate mud cake, Coffee cake, mocha cake

Ingredients

Ingredients – for the cake

  • 250 g unsalted butter
  • 200 g 70% coco chocolate
  • 1 tbsp instant coffee
  • 100 ml whole milk
  • 250 g self-raising flour
  • 40 g cocoa powder
  • 250 g caster sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 150 ml soured cream

Ingredients – for the frosting

  • 300 g unsalted butter
  • 600 g icing sugar
  • 1 tbsp ground coffee
  • 1 tsp vanilla
  • 50 ml hot water to brew coffee
  • 3 tbsp ground coffee – to decorate
  • 8 coffee beans – to decorate

Instructions

Instructions – for the cake

  • Preheat the oven to 160°C. Line a cake tin with baking paper and spray with non stick cooking spray. You may use a deep cake tin or 3/4 shallow ones. Its your choice.
  • Melt the chocolate, butter, instant coffee and milk in a heatproof bowl in the microwave. Put the microwave on half power and heat in 30 second bursts until the mixtures melted and is smooth. Leave to one side.
  • Sift the flour and cocoa powder into a bowl, then add the caster sugar and fold into the chocolate mixture.
  • Lightly whisk together the eggs, vanilla extract and soured cream, add this to the chocolate mixture and stir well to combine.
  • Transfer the mixture equally between the cake tins, if you are using 3/4 shallow pans bake for 20-30 minutes. If you are using one deep pan, bake for 1 hour.
  • The cake is ready when a skewer inserted into the centre comes out with some moist crumbs sticking to it but not any raw cake batter.
  • Set aside to cool completely in the tin before icing.

Instructions – for the icing

  • With an electric whisk, beat the butter and icing sugar together until pale and creamy.
  • Brew the coffee in the water, using either a french press or filter paper. Add the coffee to the buttercream and beat well. Add a little more sugar if it gets too runny.
  • If you have baked one deep cake, carefully slice the cake into 3 even parts.
  • Using a palate knife spread the icing in an even layer over one slice of the cake, it should be around 1/2 centimetre thick.
  • Top the icing with another slice of cake and repeat until all the cake has been layered up.
  • Fill any gaps in the sides of the cake with icing using a palate knife to smooth out the icing and place the cake in the fridge for around an hour for the icing to firm up.
  • Once the icing has firmed up take the remaining icing and spread it over the cake using either a palate knife or a cake scraper.
  • Sprinkle the top of the cake with the coffee grounds.
  • Place any leftover icing into a piping bag fitted with a star shaped piping nozzle and pipe 8 small swirls on top of the cake.
  • Top these swirls with a single coffee bean and enjoy!
Dark chocolate mocha cake

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Dark chocolate mocha cake

And there you have it! My dark chocolate mocha cake! I can’t wait to see how yours turns out! Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post!

For more baking inspiration check out my blog or pinterest.

Sarah

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