This is an adult cake with strong, grown-up flavours including strong, dark coffee and rich, dark chocolate. So you don’t spend hours slaving away chopping chocolate, simply pop the broken pieces of chocolate into the mini blender attachment or your stick blender, whizz, and it’s done in seconds. Unlike our classic chocolate cake, this is topped a dark chocolate frosting and plenty of walnuts for crunch. Perfect served with a warm coffee or cuppa and share with friends as an afternoon treat.
Ingredients
- 175g butter
- 175g caster sugar
- 3 medium eggs, beaten
- 200g self-raising flour
- 1tsp baking powder
- 2tbsp instant coffee dissolved in 2tbsp boiling water, and cooled
- 60g plain chocolate, finely chopped
- For the icing:
- 125g dark chocolate, broken into pieces and melted
- 125g butter, softened
- 250g icing sugar, sifted
- Walnut pieces to decorate
Method
Preheat the oven to 180°C/350°F/160°C Fan/Gas 4. Grease and line a 20.5cm round cake tin with greaseproof paper.
Put all the ingredients for the cake mixture in the bowl of an electric mixer and, starting on the low setting, beat together all the ingredients well. Beat for a couple of minutes to make sure all the ingredients are well combined and you have a creamy cake batter. Spoon into a 20.5cm round cake tin and bake for 45 to 55 minutes.
Cool in the tin for about 5 minutes before turning out onto a wire cooling rack.
For the filling and topping carefully melt the chocolate in a bowl over a pan of simmering water. Leave until cool, but still liquid. Beat the butter and icing sugar, then add the melted chocolate. Beat well before slicing the cake in half horizontally and sandwiching together with half of the icing. Use the remaining icing to swirl on the top and scatter with walnut pieces.
Please note, the nutritional information provided for this recipe is calculated as a whole recipe and not per portion, jar, or person.
Top tip for making chocolate mocha cake
If you prefer a plain coffee butter icing, as in the photo, simply beat 150g softened butter with 350g sifted icing sugar and 1tbsp cold coffee until smooth, adding a little more coffee if necessary.
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