How are you all? Well, I hope. The weather here for the past few days has been hot hot hot! In fact, turning on the oven for baking isn’t the most pleasant experience at the moment! Ha! However, I have been experimenting to try and bring you all a lovely cake.
My boyfriend has been craving coffee cake and asked me to make him one. He likes coffee but is definitely no espresso drinker and he really enjoys a milder, chocolatey Mocha drink. So, I thought I’d try and make him a Mocha cake instead of plain old coffee. It’s taken a couple of attempts to get it right but now I have I’d like to share it with you.
I’ve used Camp Coffee in this cake which is a chicory and coffee extract – It can be better for cakes than brewing coffee to use because it’s more concentrated and you generally end up adding less liquid…who wants watery cake?!
You will need:
For the Cake:
175g Golden Caster Sugar
175g Self-Raising Flour
1 teaspoon Baking Powder
2 Tablespoons Cocoa Powder
4 Tablespoons Camp Coffee
For the Butter cream:
100g Unsalted Butter
225g Icing Sugar
50g Plain Chocolate
2 Tablespoons Camp Coffee
As usual, you start the cake making off by creaming the butter and sugar together until smooth and creamy.
Mix the flour together with the baking powder and cocoa powder then add this, along with the eggs to the bowl.
Beat this all together well, scraping down the sides a couple of times to make sure its all mixed in well.
Next, add the Camp Coffee. Now, this may seem like a lot going in but trust me, it still isn’t a super strong flavour once it is baked! Beat this into the batter well so that you have a smooth, evenly combined mixture.
Transfer this into a lined 2lb loaf tine (I used one of those nifty pre-shaped liners…so much less faff!) Then the cake needs to be baked for about 35-40 mins until you can insert a skewer that comes out clean. It should also spring back at a light touch.
Turn the cake out to cool on a wire rack.
To make the butter cream, first melt the chocolate in your preferred way and then leave it to cool for a bit.
Next, beat the butter really well until it is really soft and creamy (using butter that has been out of the fridge for a while is best here). Add half of the icing sugar and beat together well (slowly at first to avoid an icing storm!). This will then be quite stiff so add the melted chocolate and mix that in to loosen it up.
Add the other half of the icing sugar and, after beating that in, add the Camp Coffee and beat again until smooth. This creates quite a stiff butter cream rather than a softer one so don’t worry if you think its a bit thicker than usual!
Once the cake has cooled, spread the butter cream on top. I also added some grated plain chocolate on top. And there you have it – Mocha Cake! Quite an easy bake and satisfying results.
My boyfriend was very pleased with it and I’m sure that, if you like a stronger coffee flavour then you can add more of the Camp Coffee although be careful not to add too much liquid without evening up the dry ingredients.
I hope you try this one, great for a coffee morning or to take to a meeting. Let me know if you give it a go and what you think.