This double coffee lush chocolate cake is fudgy, moist, rich and totally irresistible.
Are you a coffee lover? Well, then I can and will only say that it is an utterly Easter cracking cake. A must-have, must make, must indulge.
My daughter has asked me last weekend to bake a cake for her beautiful teacher whose birthday was on Monday.
She’s tried to find out exactly what her teacher’s preference for cake is and she’s found out it was anything with chocolate. Clever choice!?
Why is this chocolate cake an Easter one?
It was about time I actually post this beautiful recipe. The last couple of times I’ve made this really nice mocha cake was for last Easter and again at my hubby’s birthday couple of years back. I never got to take some nice pictures of it though.
My husband’s birthday one was stunning but just didn’t know I was going to have a food blog at the time so .... but never mind, I’ve taken some pictures this time even if they are not the best.
So, I’ve made one for her lovely teacher and one for us. Yey, the kids cheered!
It’s one of these recipes that I really must share with you - double deliciousness.
Double or even triple coffee ...?
It is double coffee since it contains coffee in both cakes and the icing making it such a beautiful and delightful indulgent delight. Most of the time I give it a triple coffee shot by having it with a cuppa ...
I am not sure about whether you like coffee cakes but the mocha type of cakes are my absolute favourites along with lemon cakes. I could binge on those, naughty, naughty I know!
Since Easter ? is here for some and around the corner for others, here it comes again for Easter so it has to become an Easter cracking cake.???
Kids enjoy this super cake tremendously, they are older now and the coffee doesn’t bother them. They actually enjoy the coffee taste quite a lot. Mmmmm it’s all I heard all the time and each time they were having a bite.
Let’s get started ...
Let me tell you all about this recipe now as I can no longer wait to reveal the recipe and I’m so sure you can no longer wait to deep a tooth or two or even the whole face (like we always do) in it.
Here’s the recipe, let’s get whizzing!
Double coffee lush chocolate cake
- cake tin
- Freestanding mixer
For the icing :
- 170 g chocolate melted
- 55 g butter unsalted
- 140 ml strong coffee 140 ml milk +4 tablespoon coffee granules
- 1 teaspoon Vanilla powder
- 320 g icing cane sugar
- 1 pinch salt *
For the cake :
- 150 g plain flour
- 150 g wholemeal flour
- 3 eggs - separated separated
- 1 teaspoon soda bicarbonate
- 1 teaspoon baking powder
- 120 ml milk
- 4 tablespoon coffee instant
- 90 g butter unsalted melted
- 1 tablespoon cacao powder
- 280 g sugar
- 1 teaspoon Vanilla powder
- 90 g dark chocolate melted
- 130 ml kefir or soured cream
- ¼ teaspoon salt
- Preheat the oven at 180°C or gas mark four and butter and flour or line two 20cm/8in cake tins with parchment.
- Make a strong coffee with 280ml milk and 8 teaspoon Nescafé (instant coffee). Allow to cool. I make all the coffee at once and then split it into half using one half for the icing and the other for the actual cake.
- Melt the 50g butter for the icing and set aside to cool.
- In a bowl, sift the flour together with the baking powder, soda bicarbonate, cacao powder and a pinch of salt unless you use salted butter. Mix a little.
- In a freestanding mixer place the egg yolks with 200g sugar, vanilla and the soft butter. Mix for about 4-5 mins until it becomes nice, fluffy and creamy. Add the kefir or the soured cream and mix for another minute or so. Add the melted chocolate(90g) and mix for 1 more min.
- Beat the egg whites with the remaining 80g sugar until stiff and form nice and firm peaks.
- With a spatula, fold slowly the flour and cacao mixture into the egg and butter mixture. Add the coffee (make sure it is not hot but is lukewarm at most) and fold in the heated egg whites. Fold carefully and gently so the batter remains nice and airy.
- Pour the cake mixture into the tins making sure they are getting pretty much even amounts of cake mixture.
- Bake for about 30-35 min until risen. Check the middle section of the cake with a wooden skewer to make sure this comes out clean. That will indicate that the cake is ready. Take the cakes out of the oven let them rest for 10-15 min. Take out of the tins and gently place them on a cooling rack.
- I always make my icing while the cake bakes. I recommend to set up a timer so that the cake does not get forgotten, thus overly baked.
- Sift the icing sugar into a bowl, add ½ coffee liquid mix well so that no sugar lumps form. Add the remaining coffee, the vanilla, the melted butter and the melted chocolate. Mix all well until incorporated and looks lush and creamy.
- Put in the fridge to rest and harden for about 15 min.
- Ideally is to cut each cake into two and layer them with the icing in between each layer. I have not cut them this time and I should have so I recommend you do.
- Finish with a top icing layer and enjoy!
- If you’re using salted butter make sure this is only slightly salted, if butter is totally unsalted use a pinch of salt.
- In the event that you can’t stand coffee and would like to replace that, do so and use freshly squeezed orange juice (same amount as the coffee) and zest from ½ small unwaxed orange.
- If you liked this cake I think you would also like this super moist and flavoursome carrot cake. Absolutely delicious for a carrot cake lover. Check it out.