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Mocha Coffee Cake Recipe

September 9, 2018 by rachel Leave a Comment

Mocha Coffee Cake Recipe
Mocha Coffee Cake Recipe
By Rachel Howard on 09/09/2018
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!

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Yield: 10

Nutrition Information:
  • 706 calories
  • 37 grams of fat
  • 36 grams of sugar

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.

Filed Under: Cake

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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