Mmmm mocha, what a great invention! Teaming coffee with chocolate! Genius. I had lots of coffee syrup left over from my previous coffeemisu cake and wanted to use it all up. So I baked this mocha cake, soaked it in the coffee syrup and topped it with coffee cream….. Dreamy!
This cake batter gave me a loaf plus six mini loaves!
You will need:
- 180g of butter
- 1 1/2 cups of water
- 1/4 cup of cocoa powder
- 3 cups plain flour
- 1 1/2 teaspoons of baking soda
- pinch of salt
- 2 1/4 cups of caster sugar
- 3/4 cup of buttermilk
- 4 eggs
- 1 tsp vanilla
- 1 cup of water
- 1 cup of sugar
- 1/4 cup of instant coffee
- 600ml of thickened cream
In a small saucepan, add the butter, water and cocoa, stir occasionally until melted.
In a large bowl, sift in the flour and baking soda. Add salt and the melted butter mixture. Whisk to combine. Add the buttermilk, vanilla and eggs and whisk well.
Grease and lin the cake pans. Pour batter into the pans, just about 3/4 full.
For mini loaves, bake for about 20 minutes. The larger loaf will take about 45 minutes. Check with a toothpick or skewer.
For coffee syrup, place the sugar and water and coffee in a saucepan and being to the boil and then simmer for five minutes and let cool.
Use a toothpick or skewer and pierce lots of holes for the syrup to penetrate the cakes. Then either use a spoon or brush to soak the cakes with the coffee syrup. Leave about 1/4 cup of syrup aside for the coffee cream.
For coffee cream, whip the cream with the 1/4 cup coffee syrupuntil thickened stiff peaks. I used a piping bag to frost the cakes with the coffee cream. The more the better!
These are best eaten fresh on the day! Enjoy!