Ultimate Mocha Cake with Cocoa Nib Icing is the coffee-and-chocolate birthday cake — a muscovado sponge loaded with 25g (0.88 oz) of instant coffee, soaked with a coffee glaze while still warm, and finished with bittersweet cocoa nib icing. The sea salt rounds off the bitterness.
There are few pairings more perfect than rich, aromatic coffee and deep, dark chocolate. This recipe is our ultimate tribute to the classic mocha, elevated with the sophisticated crunch and bittersweet notes of cocoa nibs. If you haven’t used them before, cocoa nibs are the pure, unprocessed heart of the chocolate bean, offering an intense flavour that beautifully cuts through the sweetness of the cake. Get ready to bake a showstopper that’s moist, decadent, and utterly irresistible.
Ingredients
• For the Coffee Cake
• Unsalted butter, for the tins
• 5 large eggs, lightly beaten
• 250g (8.8 oz) / 1 cup (240 ml) + 2 tbsp sunflower oil
• 250g (8.8 oz) / 1 ¼ cups light muscovado sugar
• 250g (8.8 oz) / 2 cups self-raising flour
• 25g (0.88 oz) / 5 heaped tbsp instant coffee
• 1 pinch of sea salt
• For the Coffee Glaze
• 2 tbsp (30 ml) granulated sugar
• 1 tbsp (15 ml) instant coffee
• 3 tbsp (45 ml) boiling water
• For the Cocoa Nib Icing
• 200g (7.1 oz) / 14 tbsp (210 ml) unsalted butter, softened
• 100g (3.5 oz) / ½ cup full-fat cream cheese, at room temperature
• 200g (7.1 oz) / 1 ⅔ cups icing sugar, sifted
• 100g (3.5 oz) / 1 cup (240 ml) cocoa powder, sifted
• 20g (0.71 oz) / 2 ½ tbsp cocoa nibs, plus extra for decorating
• 1 tbsp (15 ml) cocoa powder, for dusting (optional)
Instructions
1. Preheat your oven to 155°C (310°F) / 135°C (275°F) fan / gas mark 3. Grease two 20cm / 8-inch springform cake tins with butter and line the bases with baking parchment.
2. In a large mixing bowl or a stand mixer, whisk the eggs, oil, and muscovado sugar until well combined.
3. Add the self-raising flour, instant coffee, and salt to the bowl. Beat until the batter is smooth and thoroughly combined.
4. Divide the batter evenly between the two prepared tins. Bake for 35–40 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
5. Let the cakes cool in their tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.
6. While the cakes are cooling, prepare the glaze. In a small bowl, mix the granulated sugar, instant coffee, and 3 tbsp (45 ml) of boiling water, stirring until the sugar has completely dissolved.
7. Once the cakes are out of their tins, use a skewer to prick them all over the top. Use a pastry brush to generously apply the coffee glaze over both cakes. This step adds moisture and a huge flavour boost.
8. To make the icing, beat the softened butter and room temperature cream cheese in a large bowl until smooth. Sift in the icing sugar and cocoa powder, and beat again until light and fluffy.
9. Gently fold in the 20g (0.71 oz) of cocoa nibs, reserving a few for decoration at the end.
10. To assemble, place one cake layer on your serving plate. Spread half of the icing evenly over the top. Place the second cake layer on top and generously coat the top with the remaining icing. Decorate with the reserved cocoa nibs and an optional dusting of cocoa powder before serving.
Nutritional Information
• is an estimate and will vary based on the specific used.
Pro Tips
• If you can’t find cocoa nibs, substitute them with a good-quality 70% dark chocolate, finely shaved with a vegetable peeler.
• Only have one cake tin? No problem. Simply bake the layers one after the other, allowing the tin to cool slightly in between.
• For the smoothest, lump-free icing, ensure your butter and cream cheese are both at room temperature before you begin mixing.
• Don’t skip the coffee glaze! It’s the secret to an incredibly moist cake and intensifies that delicious mocha flavour.
FAQ
Q: Can I make this mocha cake vegan
A: Yes, you can adapt this recipe to be fully vegan. Replace the 5 eggs with 5 flax eggs (1 tbsp / 15 ml ground flaxseed mixed with 3 tbsp / 45 ml water per egg). For the icing, use a plant-based butter block and a vegan cream cheese alternative. Always check that your sugar is not processed with bone char to ensure it’s vegan-friendly.
Q: What can I use instead of eggs in this coffee cake
A: For an egg-free (but still vegetarian) version, you can use a commercial egg replacer. Alternatively, for each egg, you can use 1/4 cup (about 60g / 2.12 oz) of unsweetened applesauce or mashed banana. Please note that using fruit purées may slightly change the cake’s final texture and add a subtle fruity note.
Q: How should I store this vegetarian mocha cake
A: Because the icing contains cream cheese, this cake must be stored in an airtight container in the refrigerator. It will stay fresh for up to 4 days. For the best taste and texture, let a slice come to room temperature for about 20 minutes before enjoying.
Q: Are cocoa nibs always vegetarian
A: Yes, pure cocoa nibs are simply roasted and crushed cocoa beans, making them naturally vegetarian and vegan. They are a fantastic whole-food ingredient for plant-based baking, offering intense chocolate flavour without any added dairy or animal products.
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Ultimate Mocha Cake with Cocoa Nib Icing
Ingredients
Method
- Preheat your oven to 155°C (310°F) / 135°C fan / gas mark 3.
- Grease two 20cm / 8-inch springform cake tins with butter and line the bases with baking parchment.
- In a large mixing bowl or a stand mixer, whisk the eggs, oil, and muscovado sugar until well combined.
- Add the self-raising flour, instant coffee, and salt to the bowl.
- Beat until the batter is smooth and thoroughly combined.
- Divide the batter evenly between the two prepared tins.
- Bake for 35–40 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
- Let the cakes cool in their tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the glaze.
- In a small bowl, mix the granulated sugar, instant coffee, and 3 tbsp (45 ml) of boiling water, stirring until the sugar has completely dissolved.
- Once the cakes are out of their tins, use a skewer to prick them all over the top. Use a pastry brush to generously apply the coffee glaze over both cakes. This step adds moisture and a huge flavour boost.
- To make the icing, beat the softened butter and room temperature cream cheese in a large bowl until smooth. Sift in the icing sugar and cocoa powder, and beat again until light and fluffy.
- Gently fold in the 20g (0.71 oz) of cocoa nibs, reserving a few for decoration at the end.
- To assemble, place one cake layer on your serving plate.
- Spread half of the icing evenly over the top.
- Place the second cake layer on top and generously coat the top with the remaining icing. Decorate with the reserved cocoa nibs and an optional dusting of cocoa powder before serving.
- Don't skip the coffee glaze! It's the secret to an incredibly moist cake and intensifies that delicious mocha flavour.
