Mocha Coffee Cake Recipe

[schema type=”recipe” name=”Mocha Coffee Cake Recipe” author=”Rachel Howard” pubdate=”2018-09-09″ image=”https://www.sundaybaking.co.uk/wp-content/uploads/2018/09/2018-09-09-06.35.38-1-768×1417.jpg” description=”This cake is a delight – layers of a rich coffee cake intertwined with a chocolate, nutty swirl and topped with an espresso crumb topping and mocha ganache!” prepmins=”20″ cookhours=”1″ cookmins=”10″ yield=”10″ calories=”706″ fatcount=”37″ sugarcount=”36″ ]

A chocolate and coffee cake…..what more do I need to say?

This cake is a delight – layers of a rich coffee cake intertwined with a chocolate, nutty swirl and topped with an espresso crumb topping and mocha ganache!

This morning I had a little search on Pinterest and came across a lovely looking mocha cake. This recipe is adapted from My Baking Addiction.

Ingredients for the crumb topping:

• 70g plain flour
• 85g unsalted butter
• 25g golden caster sugar
• 1tsp instant espresso granules
• pinch of salt

Method:

• Combine all the ingredients together with a fork until it comes together when pressed, and chill.

Ingredients for the chocolate swirl:

• 150g dark chocolate
• 30g unsalted butter
• 70g chopped walnuts
• 60ml strong brewed coffee
• 1tbsp granulated sugar

Method:

• Melt together the butter and chocolate
• Stir in the chopped walnuts, coffee and sugar
• Set aside

Ingredients for the cake:

• 350g plain flour
• 2tbsp instant espresso granules
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1.5tsp ground cinnamon
• 1tsp salt
• 0.5tsp ground cardamon
• 170ml strong brewed coffee
• 120g sour cream
• 2tsp vanilla extract
• 115g unsalted butter
• 250g granulated sugar
• 3 eggs
• 1 egg yolk

Method:

• In a medium bowl, whisk together the flour, espresso granules, baking powder, bicarbonate of soda, ground cinnamon, salt and ground cardamon. Set aside.
• Whisk together the coffee, sour cream and vanilla extract. Set aside.
• Beat the butter and eggs until light and fluffy.
• Beat in the eggs one at a time.
• Add one third of the dry ingredients and mix well.
• Add half of the wet ingredients and mix well.
• Repeat until all the dried and wet ingredients are combined.
• Spoon in one third of the cake mixture to the lined pan.
• Drizzle over half the chocolate mix.
• Add another third of the cake mixture.
• Drizzle over the remaining chocolate swirl.
• Add the remaining cake batter.
• Sprinkle over the crumb mixture.
• Bake in the oven for around 1hr (mine took around 1hr 20mins….but keep checking regularly after 1hr)
• Leave to cool completely before putting the glazing on.

Ingredients for the mocha glaze:

• 65g dark chocolate
• 120g extra thick cream
• 1 tbsp strong brewed coffee

Method:

• Break up the chocolate and put into a dish.
• Heat up the cream – when it starts to bubble pour over the chocolate.
• Let the cream melt the chocolate for a minute or two, then mix well to create a rich glaze.
• Stir in the coffee.
• Pour over the cooled cake.

This cake was a success – it took a bit longer than expected to actually bake, and the ingredient list is long, but it’s actually a really easy cake to make. I think it’s going to be a hit in the office tomorrow.