Mocha Cake with Coffee Butter Icing
- 125 g soft butter or margarin
- 60 g plain (semisweet) chocolate, chopped
- 125 ml very strong black coffee
- 125 caster (superfine) sugar
- 2 eggs, beaten
- 10 ml vanilla essence
- 250 g self-raising flour
- 5 ml bicarbonate of soda
- pinch of salt
- 250 ml milk
Combine butter, chocolate and coffee in a bowl over warm water and stir until thoroughly blended and the chocolate melts. Cool. Beat in the sugar, eggs and vanilla essence. Sift the flour, salt and bicarbonate of soda together and add alternately with the milk to the melted chocolate mixture.
Pour into 2 well greased and lined 20-cm (8-in) round cake tins (pans) and bake at 180°C (350°F, Gas 4) for 35 minutes or until cooked. Leave to stand for 5 minutes before turning on to a wire rack to cool. When completely cold, join layers with Coffee Butter Icing and coat with the remainder. Decorate with walnut halves.
Coffee Butter Icing Recipe:
- 90 g unsalted butter
- 1/2 tsp vanilla essence
- 250 g icing (confectioner’s) sugar, sifted
- 15-30 ml (1-2 tbsp) very strong black coffee
Cream the butter and essence and beat in the icing sugar. Add enough of the coffee to make an icing that spreads easily.
Free Download Printable Mocha Cake with Coffee Butter Icing Recipe (PDF)