Mocha Cake©


Chocolate Cake
  • 2 medium Eggs (beaten together)
  • 9.8oz-280g Light Brown Sugar
  • 7oz-200g Self-Raising Flour (sited)
  • 1 teaspoon Bicarbonate of Soda
  • 1/4 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Sunflower Oil
  • 5.2oz-150g Baking Margarine
  • 2.8oz-80g Cocoa Powder
  • 10.1fl oz-300ml Chocolate Stout
Coffee Syrup
  • 1 tablespoon Instant Espresso Powder
  • 3.3fl oz-100ml Coffee Liqueur (like Kahlua)
  • 1.7fl oz-50ml Boiling Water
  • 3.5oz-100g Golden Caster Sugar
Mocha Buttercream
  • 14.1oz-400g Chocolate Hazelnut Spread
  • 8.8oz-250g Unsalted Butter (soft & room temperature)
  • 2 teaspoons Instant Espresso Powder
  • 1.7fl oz-50ml Coffee Liqueur (like Kahlua)
  • 5fl oz-150ml Double Cream
Decoration (optional)
  • Golden Crispy Balls (optional- to your preference)


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven and grease two 8inch cake tins and set to one side
  2. In a large mixing bowl start the chocolate cake mix and cream together the margarine and sugar using an electric whisk/stand mix until light in colour and well combined
  3. Add the beaten eggs in stages, mixing in-between each addition until all egg mix has been used. Set to one side
  4. In a separate mixing bowl, sieve the baking powder, self-raising flour and bicarbonate of soda. Stir to combine. Set to one side
  5. In a large measuring jug, sieve in the cocoa powder and add the stout. Stir gently to combine but so it's still light and fluffy
  6. Add one tablespoon of flour mix and one cocoa mix to the cake mix and combine well. Repeat this process until there is no cocoa or flour mix left
  7. Finally, add the ground cinnamon, oil and vanilla extract. Fold in gently
  8. Spoon equally into the pre-prepared tins and pop into the oven for 30mins
  9. Meanwhile, make the coffee syrup by adding all of the ingredients into a small saucepan and stir over a medium/low heat continuously for 15 minutes until thickened slightly. Remove from the heat and set to one side to cool
  10. Once the cakes are baked, remove from the oven and set to one side to cool for 20 minutes. Pierce the cakes all over using a wooden skewer and pour the coffee syrup all over the 2 cakes equally. Set to one side and allow to cool completely in their tins
  11. To make the mocha buttercream, mix together the butter and chocolate hazelnut spread until thoroughly combined and smooth. Add the cream, coffee liqueur and espresso powder and mix gently for 10-15 seconds until thoroughly combined but not over-mixed
  12. Remove the cakes from the tins. On the bottom half of one cake, spread half of the buttercream. Then, place the second cake on top to sandwich it together
  13. Spoon the remaining buttercream on the top of the assembled cake and spread out evenly over the top and sides. Decorate to your preference

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