Mocha Cake Recipe...

For Father's Day this year I decided to bake dad a Mocha cake. A compromise on everyone's favourite, a rich chocolate cake, and dad's favourite, coffee cake.

Ingredients for the Chocolate Cake

50g cocoa powder

175g self-raising flour

1 rounded teaspoon baking power

275g caster sugar

60ml milk

3 eggs

100g butter

Method

Firstly, grease 3 20cm sandwich tins. You can use baking parchment but I simply sprayed them with spray light.

Preheat the oven to 180C.

Mix the cocoa powder with a tablespoon of boiling water to form a paste.

Simply add all the remaining ingredients into your mixing bowl and mix to form a thickish batter.

Divide this mixture between the 3 tins. Tap each tin on the counter to get rid of any air bubbles and put the tins in the oven for 22 minutes or until a skewer comes out clean.

The next step is to make the coffee glaze to go on top of the cake.

Mix 2 tablespoons of instant coffee powder with 2 tablespoons of boiling water to form a paste then mix this paste with a cup of icing sugar. If the glaze is too thick you can add more boiling water.

Buttercream is a popular choice so to make a coffee buttercream to spread between the cake layers mix 
100g unsalted butter
200g icing sugar
2 teaspoons of coffee granules dissolved in 1 tablespoon of boiling water

Finally, assemble your cake by firstly spreading the buttercream across 2 layers.

Spread the coffee glaze over the top layer of the cake. I like the messy drip look but for a neater looking cake you can add more icing sugar to the glaze and you will be able to avoid the drips.

You can decorate the top of your cake with anything you like.

I chose walnuts and grated dark chocolate for my cake.

I hope you enjoy making and eating this indulgent Mocha Cake!