Mocha cake
This Mocha Cake combines rich dark chocolate, aromatic espresso, and a hint of rum for a decadent dessert. It's baked to perfection, making it an ideal treat for any occasion.
Cook time 50 min
Prep time 85 min
Ingredients:
1 cup dark chocolate2 tbsp butter
1/2 cup sugar
1/2 cup milk (1% fat)
1 tsp espresso coffee
1 tbsp rum
4 eggs
1/3 cup self-raising flour
Indulge in the rich flavors of this delectable Mocha Cake, a perfect blend of chocolate and coffee with a hint of rum that elevates this dessert to a new level of sophistication. Whether you’re serving it at a celebration or simply enjoying a slice with your afternoon coffee, this cake is sure to impress and satisfy your taste buds.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a heatproof bowl, combine dark chocolate and butter.
- Place the bowl over a saucepan of simmering water (double boiler method), stirring occasionally until both are melted and smooth.
- Remove the bowl from heat and let the mixture cool slightly.
- In a small saucepan, heat the milk until lukewarm.
- Stir in the espresso coffee until it dissolves completely.
- Add the sugar to the lukewarm milk mixture and stir until well-combined.
- Pour the milk mixture into the melted chocolate and butter.
- Stir until thoroughly combined.
- Add 1 tablespoon of rum and mix well.
- In a separate bowl, lightly beat the eggs.
- Slowly add the beaten eggs to the chocolate mixture, stirring constantly until the mixture is smooth and shiny.
- Sift the self-raising flour into the chocolate mixture.
- Gently fold the flour into the mixture using a spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- If the cake is browning too quickly, you can cover it loosely with a piece of aluminum foil halfway through baking.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once cooled, the cake is ready to be served. Optionally, dust with icing sugar or serve with a dollop of whipped cream.
This Mocha Cake is a delightful treat that combines the robust flavors of chocolate and espresso with the smooth hint of rum. Perfect for coffee lovers and chocolate enthusiasts alike, this cake is not only delicious but also easy to make. Follow the tips for the best results and enjoy a slice of this heavenly dessert.
Mocha cake FAQ:
Bake the Mocha Cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The Mocha Cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover it with aluminum foil during the last part of baking.
You can substitute dark chocolate with semi-sweet chocolate for a sweeter taste or unsweetened chocolate, but you may need to adjust the sugar in the recipe to maintain sweetness.
Store the leftover Mocha Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Yes, you can omit the rum if you prefer an alcohol-free version. You can replace it with an additional tablespoon of milk or simply leave it out without any substitution.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting to mix for a smoother batter.
- Use high-quality dark chocolate to achieve a richer and more intense chocolate flavor.
- Whisk eggs at medium speed to incorporate air, which helps the cake rise and gives it a fluffy texture.
- For an even stronger coffee flavor, consider adding a bit more espresso coffee or use espresso powder.
- To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean, the cake is ready.
- Cool the cake completely before serving to let the flavors meld together.
Nutrition Facts
12 ServingsCalories 210kcal
Protein 4.43g
Carbohydrates 20g
Fiber 2.23g
Sugar 14g
Fat 12g
More recipes
Lemon sour cream biscuits
Enjoy light and tangy lemon sour cream biscuits with a sweet glaze.
05 May 2026Hazelnut and strawberry stars
Delightful hazelnut and strawberry dessert stars topped with whipped cream.
05 May 2026