Mocha Cake

Mocha Cake

Mocha Cake

Cake Ingredients:

  • 200g Self Raising Flour
  • 30g Melted Midnight Nectar Dark Hot Chocolate
  • 4 Eggs
  • 200g Unsalted Butter/Margarine (Stork)
  • 200g Caster Sugar
  • 5tbsp Strongly Brewed Awakening Elixir Coffee
  • 1tsp Baking Powder
  • 1tsp Vanilla Extract

Ganache Filling Ingredients:

  • 75ml double cream
  • 100g Midnight Nectar Dark Hot Chocolate
  • 2tbsp Icing Sugar

Coffee Icing Ingredients:

  • 150g Icing Sugar
  • 25g Butter or Butter Spread (Clover)
  • 2tbsp Coffee
  • 1/2 tsp Vanilla Extract

 Mocha cake ingredients

Cake Method:

Awakening Elixir coffee in a cafetière

  • Pre-heat your oven to 180 degrees Celsius / Fan 160 degrees celsius/ Gas Mark 4/ 350 degrees Fahrenheit
  • Grease and line two eight inch sandwich cake tins
  • Melt 30g of Midnight Nectar hot chocolate 
  • Cream together the butter/margarine and the caster sugar using an electric whisk
  • Mix in the melted  Midnight Nectar hot chocolate, coffee and vanilla extract
  • Mix in eggs one at a time in to the chocolate butter cream. Add one tablespoon of flour with each egg to prevent curdling 
  • Once all the eggs are incorporated mix in the flour and baking powder until you have a smooth batter
  • Add mixture evenly into the two baking tins and bake for 25 minutes or until a skewer comes out clean
  • Leave to cool for 5 minutes in the tins and then place on a wire rack to cool completely

Mocha cake

Ganache Filling Method

  • Add the cream and icing sugar into a small sauce pan and put on a low heat
  • Stir constantly and remove from heat when it starts to bubble
  • Once removed from the heat add in 100g of Midnight Nectar dark hot chocolate and stir until it’s melted in 
  • Set aside and let it cool 

Midnight Nectar ganache

Coffee Icing Method

  • Using an electric whisk mix together 25g of butter/spread (I used clover) with 150g icing sugar
  • Once incorporated mix in 2 tbsp of coffee and half a teaspoon of vanilla extract

Coffee icing

Assemble the Mocha Cake

  • Spread the chocolate ganache evenly on the base sandwich layer of the cake and then add the top layer
  •  Spread the coffee icing on to the top of the cake and sprinkle a teaspoon of Midnight Nectar on to the top.

Mocha Cake

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