Mocha Cake

-
When I go shopping I often have a coffee mocha in the local café, so decided to make a cake with those flavours - chocolate and coffee. Nothing too complicated, but hopefully, delicious.

I used dark chocolate and a little cocoa for a chocolate boost and some strong espresso coffee.

 Preheat oven 180C/gas4                                                     Grease and base line a 900g loaf tin.

In a bowl mix together 200g plain flour, 2 tspn baking powder, 1 tbspn cocoa, pinch of salt and 200g caster sugar.

Melt 125g dark chocolate over simmering water or in the microwave then add 125g of chopped up butter and 150ml of espresso coffee and mix together till smooth.

Separate 3 eggs and add the yolks one at a time to the mixture. Add the flour mixture and mix together. Whisk the egg whites till stiff then gently fold these into the batter. Pour into the tin and bake for 45-50 mins.

Cool in the tin for 10 mins, then finish on a wire rack.

For the icing - 50ml strong coffee, 300g sieved icing sugar and 50g soft butter.

Beat the 3 ingredients together to make a paste then smooth over the cooled cake. Chill for about 2 hours before serving to allow the icing to set.



I roughed my icing up a bit with a fork as it didn't look too smooth! The cake had a great mocha flavour - maybe more coffee than chocolate, but delicious. It had a good texture and the cake contrasted well with the smooth coffee icing.

Comments

Phil in the Kitchen said…
That looks truly inviting. I might be tempted to have my shopping delivered and stay at home eating cake.
13/2/17 2:45 pm
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more