Bake 38: Speckled Mocha Cake

The day before we went on holiday this half term, I realised I still hadn’t packed anything. Or found the husband’s suit to take to the wedding, or asked him where the bike rack was, or tried on my dress for the wedding to make sure it fit, or checked how long it was going to take us to get there.

Instead of doing any of these things, however, I made this cake to take with us. Because I have Priorities.

When I’d asked the family at large what sort of cake they’d like me to make to bring, the straw poll was split between coffee cake and chocolate cake. So I went with the best of both, with this yummy recipe, more or less exactly from The Great British Bake Off How To Bake book.

I tried to get a photo of the cake, but the best I could manage was a comedy selection of Uncle Mike eating it:

Speckled Mocha Cake

Speckled Mocha Cake Speckled Mocha Cake

Bake 38: Speckled Mocha Cake

Ingredients:

For the sponge:

  • 175g unsalted butter
  • 175g caster sugar
  • 3 eggs
  • 175g self raising flour
  • 1/4 tsp baking powder
  • 1 1/2 tbsp espresso powder, dissolved in 2 tbsp water
  • 50g dark chocolate

For the filling:

  • 50g dark chocolate
  • 1 tbsp espresso powder, dissolved in 1 tbsp water
  • 50 unsalted butter
  • 100g icing sugar

Method:

  1. Preheat oven to 180°C
  2. Beat the butter with an electric mixer until really creamy, then gradually beat in the sugar, until pale and fluffy
  3. Beat the eggs then gradually add to the butter and sugar, beating well after every addition
  4. Sift the flower and baking powder into the bowl and fold in with a spoon, followed by the coffee
  5. Grate in the chocolate and mix gently
  6. Divide the mixture evenly between two greased and lined sandwich tins and bake for 20-25 minutes
  7. Leave to cool completely on a wire rack
  8. To make the filling, chop the chocolate roughly and put in a heatproof bowl with the coffee
  9. Set over a pan of steaming hot water and leave to melt
  10. Remove the bowl from the pan and stir, then add the butter and icing sugar
  11. Beat until smooth, then leave to firm up until it’s ready to spread
  12. Sandwich the sponges together with the filling, and dust with icing sugar to serve