Mocha sponge cake

As a bit of a coffee addict, I’m always on the look out for sweet treat to have along side my mid-morning (or early afternoon, or let’s face it any time of the day) coffee break.

This is soft, squidgy and delicious with a rich coffee chocolate flavour but a fluffy delicate texture thanks to the self raising flour.

The icing is pretty rich so if you want it to be less decadent then leave out the double cream. Similarly, you could whack in 100g chopped walnuts to make the texture a little more interesting.


125g softened butter

185g caster sugar

3 large eggs, at room temperature

125g self raising flour

1 tsp baking powder

A pinch of salt

50g dark chocolate (70% cocoa solids)


50g softened butter

500g icing sugar

150ml double cream

1 tsp vanilla essence

2 tablespoons espresso (or very strong) coffee

50g dark chocolate


How to make…

Preheat the oven to 190C/180 fan/Gas 4 and line two 23 cm/9inch cake tins with a removable base (not necessary but will help when you’re getting them out) with baking paper and a little butter. Make sure you line the sides and the bottom.

Beat together the butter and sugar until it’s light and creamy. The mixture should have doubled in size and be the consistency of thick whipped cream – three minutes in a food processor or double by hand.

Add in the eggs, one at a time, with a couple of tablespoons of flour to make sure the mixture doesn’t curdle.

Then add an espresso shot of coffee into the mixture along with the salt. Melt the chocolate (in a microwave or in a heatproof bowl over a simmering pan of water) and stir it into the mixture.

Sieve in the flour and baking powder until everything is well combined, the split the mixture between the two baking tins. Smooth down with a spatula and give both a few sharp bangs on the kitchen counter to get rid of any air bubbles.

Pop the tins in the oven for around 30 minutes, or until they spring back to your touch, or come our clean when you stick a sharp knife into the sponge.

Take out the oven and wait until they’re completely cold before moving onto the icing stage.

To make the icing, blend together the butter and icing sugar for around three minutes with an electric mixer, double if by hand. The mixture should be light and whippy and the longer you mix it for the  easier it will be for decorating.

Mix in the double cream (this isn’t essential but does make it rather decadent and rich) with a teaspoon of vanilla essence.

Spoon the mixture onto the bottom slice of cake and then carefully layer the second half on top, and then cover with the remainder of the mixture.

A spatula will help to make a smooth surface, then you can grate dark chocolate on top.


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