Mrs. Jackson Cooks

Life through food

Birthday cake: chocolate mocha cake

on October 12, 2011

It was a friend’s 30th recently (yes I know, the candles were wrong….someone forgot to bring the candles so we reused last years!), and I thought I’d bake her a cake.  I was feeling really uninspired all week on what to make, and then found this recipe, courtesy of Woman & Home and thought it sounded really delicious.  I was not wrong.  It was.  I didn’t do the chestnut cream because I didn’t have any chestnuts.  So I did a coffee and bailey’s cream icing instead.  And it worked perfectly.  It’s also quite a simple cake to make as there’s no creaming of butter involved and no worrying about curdling mixtures.   You don’t even need any fancy equipment – just a cake tin.

http://www.womanandhome.com/articles/food/recipes/398153/sticky-mocha-cake-with-chestnut-cream.html

I was going to make the chocolate curls, but I ran out of time, so I just iced it.  It was dense and gooey with lovely strong chocolate and coffee flavours.  A real treat and was a winner all round.

Chocolate mocha cake

Serves about 12-16

  • 175g self-raising flour
  • 25g cocoa powder
  • 2tbsp baileys Irish cream (or similar)
  • 200g unsalted butter
  • 125g dark soft brown sugar
  • 50g caster sugar
  • 250g dark 70% cocoa solids chocolate
  • 350ml strong black coffee
  • 2 eggs, beaten

For the icing:

  • 120ml double cream
  • 80g icing sugar
  • 2 tbsp Baileys
  • 2 tbsp strong coffee
  1. Preheat the oven to 180 degrees celsius, grease and flour a round springboard cake tin.
  2. In a bowl over boiling water, put the chocolate, butter, coffee, baileys, and sugars.  Allow to melt, stirring occasionally.
  3. Sift together the flour and cocoa powder.
  4. Allow the melted chocolate mix to cool for 5 minutes and then add the beaten eggs to it, stirring well.
  5. Fold in the dry ingredients until completely combined.
  6. Pour the mix into the cake tin and bake in the middle of the oven for about 45 minutes or until a knife comes out clean from the middle of the cake.
  7. Allow the cake to cool for about 10 minutes in the tin before turning out onto a wire rack to cool completely.  The top will crack – don’t worry, the icing will cover it.
  8. Whilst the cake it cooling, make the icing.  Whip the cream until peaks are formed when removing the whisk from it.  Add in the icing sugar and beat again until quite thick.  Add in the baileys and coffee.  Beat again until you have a thick, fairly stiff cream.  Spread over the top of the cake and sprinkle with icing sugar and cocoa powder and chocolate curls.
  9. Eat and enjoy the rich dense gorgeousness 🙂
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