Chocolate Coffee Cake

Close up of a slice of spiced mocha cake sandwiched with coffee cream on a blue plate.

5 from 1 vote

This chocolate coffee cake is laced with an adventurous blend of spices to create a delightful Mexican mocha cake. Sandwiched with coffee-flavoured cream this soft and fudgy coffee and chocolate cake is extremely moreish.

Prep Time25

Cook Time25

Total Time50

Course: Baking, Dessert

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 420kcal

Author: Jane Coupland

Equipment

2 x 8-inch (20cm) sandwich cake tins

Ingredients

For the Cake

3 tablespoons Instant coffee granules dissolved in 3 tablespoons of off-the-boil water
3 tablespoons Milk
1 tablespoon Vanilla extract
225 g Baking margarine
75 g Light muscovado sugar
75 g Caster sugar
30 ml Honey
4 Eggs large, free-range
60 g Soured cream or Greek yoghurt
225 g Plain flour all-purpose flour
45 g Cocoa powder
2½ teaspoons Baking powder
½ teaspoon Bicarbonate of soda baking soda
¼ teaspoon Salt
2 teaspoons Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground ginger
½ teaspoon Ground allspice
1 teaspoon Ground ancho chilli powder or mild chilli powder
¼ teaspoon Ground cayenne pepper

For the Coffee-Cream

300 ml Double cream heavy cream
2 tablespoons Instant coffee granules dissolved in 2 tablespoons of off-the-boil water
15 ml Honey
45 g/ ½ cup Icing sugar

Garnish

Grated chocolate
Ground spice such as ancho chilli powder, cinnamon or nutmeg

Instructions

Make the Cake

Preheat the oven to 180C/ 350F and grease & line the base of two 8-inch (20cm) circular baking tins with baking parchment. Secure the baking bands if using (I highly recommend them for this bake).
Mix the coffee granules with water from a kettle that boiled 5 minutes ago. Add in the vanilla extract.
Prepare the coffee for the topping at this point too but keep it in a separate jug and, when cool, cover it and chill until required.
3 tablespoons Instant coffee granules, 1 tablespoon Vanilla extract, 2 tablespoons Instant coffee granules
Put the flour, baking powder, baking soda, salt and spices into a bowl and stir briefly.
225 g Plain flour, 45 g Cocoa powder, 2½ teaspoons Baking powder, ½ teaspoon Bicarbonate of soda, ¼ teaspoon Salt, 2 teaspoons Ground cinnamon, ½ teaspoon Ground nutmeg, ½ teaspoon Ground ginger, ½ teaspoon Ground allspice, 1 teaspoon Ground ancho chilli powder, ¼ teaspoon Ground cayenne pepper
Cream the margarine, caster sugar and muscovado sugar together using an electric beater until light and fluffy (approximately 2-3 minutes).
225 g Baking margarine, 75 g Light muscovado sugar, 75 g Caster sugar
Beat in the honey.
30 ml Honey
Add the eggs, one at a time, beating well between each addition.
4 Eggs
Pour the cooled coffee into the batter along with the milk and soured cream. Beat to combine.
3 tablespoons Milk, 60 g Soured cream, 3 tablespoons Instant coffee granules
Sieve the dry ingredients into the bowl and fold it in, using a large metal spoon, until no streaks of flour remain. Do not over-mix as it will lead to a rubbery textured cake.
Divide the cake batter between the baking tins and use a blunt knife to spread it out, leaving a slight dip in the centre. Bake for around 25 minutes until a skewer poked into the centre comes out clean.
Leave the cakes in the tin for 5 minutes then run a blunt knife around the edge of the tins and turn the cakes out onto a wire rack to cool.
Wrap the cakes in food wrap and leave for 24 hours in a cool place to allow the flavour to mature.

Assemble the cake

Whip the cream, cooled coffee, icing sugar and honey together until thick.
300 ml Double cream, 15 ml Honey, 45 g/ ½ cup Icing sugar, 2 tablespoons Instant coffee granules
Use half of the cream to sandwich the cake layers together then pile the rest onto the top and spread it out.
Scatter grated chocolate over the cream. Your cake is ready to enjoy.
Grated chocolate, Ground spice such as ancho chilli powder, cinnamon or nutmeg

Notes

Always use grams and (paid link) digital kitchen scales when baking. It’s the most accurate way to measure ingredients and this chocolate coffee cake will turn out better if precise measurements are used.
Each ingredient has been included for a bespoke reason. Leaving something out or using an entirely different product could result in a disappointing bake.
Always grease and line your baking tins. Your cake will be easier to remove from it as a result.
Use the correct tin size. In this instance, use two 8-inch (20cm) sandwich tins.
Preheat your oven properly before baking begins to ensure it is the right temperature when you are ready to slide your cake in to bake.
Use baking powder that is in date and has been opened for no more than 3 months to ensure it is active.

Nutrition