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!
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| 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)
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| 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.
Mmm
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!
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| voila! ready to eat! |
Serve a large slice with a happy smile and a good cuppa.
Enjoy!
Enjoy!
X x X
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