Mocha Cake©


Coffee Cake
  • 3 medium egg yolks (free-range)
  • 3 medium egg whites (free-range)
  • 8.8oz-250g light muscovado sugar
  • 7oz-200g self-raising flour (sited)
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons instant espresso powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1.6fl oz-50ml sunflower oil
  • 3.5oz-100g unsalted butter (melted)
Coffee Syrup
  • 1 teaspoon instant espresso powder
  • 2 tablespoons boiling water
  • 2 tablespoons granulated sugar
Mocha Buttercream
  • 14.1oz-400g chocolate hazelnut spread
  • 7oz-200g unsalted butter (soft & room temperature)
  • 3 teaspoons instant espresso powder
  • 5fl oz-150ml double cream
Decoration (optional)
  • Chocolate strands


  1. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven and grease a 20cm/8” round, deep, loose based cake tin and set to one side
  2. In a large mixing bowl start by whisking the egg whites until they are light, fluffy and form peaks. Add half of the sugar and gently mix again. Set to one side
  3. In a separate mixing bowl, add the egg yolks and remaining sugar. Using an electric hand-mixer or stand-mixer, combine until the mix is thick. Fold this mix into the egg whites gently but thoroughly (as to not knock all the air out of the mix) using a wooden spoon. Set to one side
  4. In another large mixing bowl, add the flour, bicarbonate of soda, espresso powder and cinnamon. Give it a stir. Follow by adding the melted butter, vanilla extract and vegetable oil, mixing it together well.
  5. Add the espresso mix to the egg mix and whisk on a slow speed for around 10 seconds so that it’s combined but the air still hasn’t been knocked out of the mixture
  6. Gently spoon into the pre-prepared tin and pop into the oven in the center for 35-40 minutes. Meanwhile, make the coffee syrup by combining the ingredients in a small container and setting to one side to cool
  7. Once the cake is done (insert a skewer into the center and if it comes out clean, it is ready), pierce all over and pour the coffee syrup evenly over the top of the sponge. Leave the cake in the tin and set to one side to cool completely before moving on
  8. To make the mocha buttercream, mix together the butter and chocolate hazelnut spread until thoroughly combined and smooth. Add the cream and espresso powder and mix gently for 10-15 seconds until thoroughly combined but not over-mixed
  9. Remove the cake from the tin and spread the buttercream over the whole of the cooled cake and decorate to your preference, serve and enjoy!!!!!

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