Wednesday, 22 April 2015

Easy to bake chocolate mocha cake

I love a spot of baking but it has been a while since I last dusted off the baking trays and apron! With my friend’s birthday this week, I wanted a cake that was going to be big on flavour but fairly easy to make as I had to make it late at night, after a kick boxing session.

This chocolate mocha cake was perfect! Mocha is one of those grown up flavours that has character to it, and even though I am not a coffee drinker, I do love mocha flavoured things!

easy to bake, easy to eat! 

The rich flavours make for a really tasty cake but it really is a case of bung in a bowl to make! You need to let the cake cool before you ice it, so I ended up icing it in the morning before going to work. I topped it off with malteasers and an extra sprinkling of coffee granules to decorate, but this is totally up to you!

What you need:

For the cake…

175g butter
185g caster sugar
3 medium eggs
200g self raising flour
1 tsp baking powder
3 tbsp instant coffee granules
2 tbsp cocoa powder

For the icing…
100g milk chocolate
125g butter
250g icing sugar
1-2 tbsp of cooca powder
Bag of malteasers to decorate (optional) 

malteasers add a touch of fun!

First of all, pre-heat the oven to 180*c and grease a circular cake tin (about 20cm in diameter). Dissolve the coffee granules in a couple table spoons of boiling water and leave to cool whilst you make the cake

In a large mixing bowl, add all of the cake ingredients and using an electric mixer (or just a wooden spoon if you’re feeling muscley) to mix the ingredients together – do this on a low setting

Add the coffee liquid to the mixture

mix again and make sure all the lumps and bumps are out (no one wants a lumpy cake) until you have a smooth and creamy batter. 

Carefully spoon the mixture into the greased tin and pop in the oven for 40-45 minutes. You want a rich dark brown colour to your cake, but still slightly ‘spongy’ in texture.

Leave this to cool fully before popping any icing on!

For the icing, start off by melting the chocolate the chocolate in a bowl over a pan of boiling water. 
Break up the chocolate into small pieces to help speed up the process and feel free to add a dollop of butter to add a richer flavour

In a large bowl, add the icing sugar and butter and cocoa powder and beat well with an electric mixer. Add the melted chocolate and continue to whip this up into a creamy, velvety icing.

With a large bread/serrated knife, cut the cake in half and add half the chocolate icing to this before sandwiching the cake halves bake together. Use the remaining half to add the icing to the top of the cake. I added a packet of malteaser balls to the top and a sprinkling of coffee granules for effect before serving up a large slice!

voila! ready to eat!

Serve a large slice with a happy smile and a good cuppa. 

X x X 

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