Chocca Mocha Cake

I always have a jar of Camp chicory and coffee essence in the cupboard ready for whisking up a yummy coffee cake but this time I decided to combine both coffee and chocolate.  You can always add a bit more coffee essence to the buttercream and a bit less cocoa, or vice versa, depending on your personal taste but I love the way the coffee takes the edge of the sweetness you usually get from a chocolate cake.  This recipe is an all in one, is super easy and sure to go down a storm!

Claire’s Chocca Mocha Cake

Cake

225 grams slightly softened butter

225 grams caster sugar

200 grams self-raising flour

25 grams sieved cocoa

2 teaspoons of baking powder

4 medium free range eggs

1 tablespoon of camp coffee essence

Syrup

100 grams caster sugar

100 mls water

1 tablespoon of coffee essence

Topping

250 grams soft cheese

500 grams icing sugar

1 tablespoon of the coffee syrup

1 tablespoon of sieved cocoa powder

Method

Cake

1. Preheat your oven to 180 degrees.

2. Mix all your ingredients together with an electric whisk (freestanding or handheld).

3. Only mix together until all the ingredients are combined, about 30 seconds tops.  It is important not to over mix as this will affect the rise.

4. Split the mixture into two greased 8 inch round cake tins and lightly tap the tin on the work surface to bring the bubbles to the top and even out the mixture.

5. Bake for about 35 minutes or until a skewer comes out clean.

6. Make your syrup. Put all the ingredients into a saucepan and bring to a simmer.  The syrup is ready when the sugar has dissolved completely. Set to one side.

7. Make your topping.  Mix together the cream cheese, icing sugar, cocoa and coffee syrup until smooth.  This is where you can decide if you would like your cake to have a stronger coffee or a stronger chocolate flavour.  Just add a bit more coffee syrup and a bit less cocoa or vice versa, depending on your personal taste.  You can always make your icing thicker by adding a bit more icing sugar.

8. When your cake is baked and still warm prick all over with a skewer and pour over the remaining syrup.

9. Leave to cool completely and you can leave your icing in the fridge to harder slightly.

10.  Once the cake is cooled, fill and top with your delicious icing and then grate some dark chocolate over the top.

Enjoy with a steaming mug of strong coffee xx

 

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About Claire Sullivan

Bake - Slice - Eat - Enjoy! An Irish girl living in Norfolk, sharing everything I know about baking and everything I learn along the way. The beautiful County of Norfolk is full of wonderful gems, from cafes's to salons and I can't wait to share them with you. https://bakewithclaire.wordpress.com
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One Response to Chocca Mocha Cake

  1. Hi Claire, another splendid cake – you’re very inventive. Tried your slump cake from an earlier posting; I substituted sour cherry jam for the orange marmalade; also added freshly whipped cream for total decadence!

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