I made a mocha cake at the weekend. I've never made a cake with coffee in it. Probably because I'm not a big fan of anything that is coffee flavoured yet sweet at the same time. I like my coffee sugar-free. Keep the two things separate I say. So for this reason, I was probably a little light-handed when adding the strong espresso to the mixture. The result was a cake that tasted predominently of chocolate with just a hint of coffee. Never a bad thing but only just worthy of being labelled a mocha. Note to self for next time. Special shout-out here goes to the mascarpone icing. I could eat it by the spoonful.
mocha cake with mascarpone icing
for the cake
225g caster sugar
225g self-raising flour
2 tsp baking powder
3 tbsp strong espresso coffee
for the icing
200ml double cream
1 tsp strong instant coffee
3-4 tbsp icing sugar
Preheat the oven at 170C
1. Beat the butter and caster sugar together until light and fluffy.
2. In a separate bowl, sieve together the flour, baking powder and cocoa.
3. Lightly beat together the milk and the eggs.
4. Slowly add the flour mixture and the egg mixture to the butter and caster sugar and continue to beat the whole time until you have a smooth mixture.
5. Divide the mixture between 2 round 20cm cake tins and bake in the oven for 35-40 mins until risen.
6. Turn the cakes onto a wire rack and leave to cool completely.
7. Meanwhile, make the icing by whisking together all of the ingredients together until thick and creamy. Spread the icing on the top of one of the cakes and sandwich the two cakes together. Spread the rest of the icing over the top and around the sides of the cake. Smooth over with a palette knife and decorate with grated chocolate.