Mocha Cake
Indulge in the rich and decadent flavors of this Espresso Cake with a luscious cocoa icing that brings a perfect balance of sweetness and bold coffee goodness. Enjoy each moist and tender bite of this delightful cake layered with creamy icing for a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- For the cake:
- 10oz self raising flour
- 8oz caster sugar
- 8oz butter (softened)/margarine
- 4 medium eggs
- 3 tbsp milk
- 5 tbsp espresso powder
- For the icing:
- 8oz icing sugar
- 6oz butter (softened)/margarine
- 4oz cocoa powder
Instructions
- Preheat the oven to GM6
- Cream the sugar and butter together until very light in colour and smooth. Add the eggs and mix well (if the mixture curdles at all add some flour, a tbsp at a time, and mix in well).
- Sift in the flour and mix until smooth. Add milk and stir again.
- Add the coffee powder a tbsp at a time and combine well.
- Grease two 9" circle tins with butter and coat in flour. Split the mixture between the two equally and level with the back of a spoon. Bake in the middle of the oven for 35 - 40 mins (poke a skewer into the centre, if cooked it will come out clean).
- For the icing: Sift the icing sugar and cocoa powder into the butter and cream together. Smother a third of the icing all over the top of one sponge and sandwich the other on top. Cover the top of this sponge with the rest of the icing.
Yield
Serves 10
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