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Ultimate Mocha Cake with Cocoa Nib Icing – vegetarian recipe
Stav Kogan

Ultimate Mocha Cake with Cocoa Nib Icing

A tribute to the classic mocha, elevated with the sophisticated crunch of cocoa nibs. This showstopper recipe creates a moist, decadent, and utterly irresistible coffee and chocolate cake.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 12 serving
Calories: 580
Ingredients Method Nutrition

Ingredients
  

  • For the Coffee Cake
  • Unsalted butter, for the tins
  • 5 large eggs, lightly beaten
  • 250g (8.8 oz) / 1 cup + 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 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 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)
  • 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.

Method
 

  1. Preheat your oven to 155°C (310°F) / 135°C fan / gas mark 3.
  2. Grease two 20cm / 8-inch springform cake tins with butter and line the bases with baking parchment.
  3. In a large mixing bowl or a stand mixer, whisk the eggs, oil, and muscovado sugar until well combined.
  4. Add the self-raising flour, instant coffee, and salt to the bowl.
  5. Beat until the batter is smooth and thoroughly combined.
  6. Divide the batter evenly between the two prepared tins.
  7. Bake for 35–40 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
  8. Let the cakes cool in their tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.
  9. While the cakes are cooling, prepare the glaze.
  10. 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.
  11. 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.
  12. 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.
  13. Gently fold in the 20g (0.71 oz) of cocoa nibs, reserving a few for decoration at the end.
  14. To assemble, place one cake layer on your serving plate.
  15. Spread half of the icing evenly over the top.
  16. 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.
  17. Don't skip the coffee glaze! It's the secret to an incredibly moist cake and intensifies that delicious mocha flavour.

Nutrition

Calories: 580kcalCarbohydrates: 55gProtein: 7gFat: 38g

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