Chocolate Mocha Cake
- Winter
- Desserts & Baking
This gorgeous, moist chocolate cake makes a great birthday cake or a wonderful dinner party pudding when served warm – perhaps with a dollop of our Greek Style Natural Yogurt, or our vanilla ice cream.
Ingredients
2 tbsp cocoa powder
2 tsp coffee granules
2 tbsp hot water
150g Yeo Valley Organic Unsalted Butter, softened
150g golden caster sugar
3 medium eggs, beaten
150g self-raising flour
1 tsp baking powder
Icing:
175g Yeo Valley Organic Unsalted Butter (soft)
350g Icing Sugar
100g melted dark chocolate
2 tsp of coffee granules or espresso powder dissolved in 1 tbsp hot water
Method
Grease and line the bases of two 17.5cm deep sided Victoria sandwich tins with greaseproof paper, then preheat the oven to 18OC / gas mark 4.
Mix the cocoa powder and coffee with the hot water to form a paste, then leave to cool.
Using a mixer, mix the butter and sugar until light and fluffy, then add the eggs a little at a time, followed by the chocolate mixture. Fold in the sieved flour and baking powder, divide between the tins and bake for approximately 25 mins until well-risen and the centre of the cake springs back when touched. Leave to cool before turning out.
For the icing, beat the butter and sugar together before folding in the melted dark chocolate and coffee (ensure this has been allowed to cool slightly before adding). If too thick, it can be loosened with a dash of milk or thickened by adding more icing sugar.
Cut each cake in half horizontally and sandwich together with the chocolate icing. Use the remaining icing to completely cover the top and sides of the cake. Serve warm or cold.
In this recipe...
Unsalted Butter
15
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