Tag Archives: chocolate cake

Recipe: Really Simple Mocha Cake

When all the coffee shops are shut and you’re missing your favourite mocha, what’s a girl to do but bake a mocha cake? This week there were two birthdays in our family; for the first, I produced a rocky road and for the second I whipped up this delicious mocha cake.

I looked all over the Internet for a mocha cake recipe I liked, but I couldn’t find one. The ones I’d looked at seemed a bit faffy for what is essentially a coffee and chocolate sponge cake. I do make good sponge cake, so I made up my own mocha cake recipe and thankfully it turned out well, much to the delight of my family.

Recipe: Really Simple Mocha Cake

Simple Mocha Cake

Ingredients

225g soft butter or baking margarine like Stork
225g caster sugar
200g self-raising flour
25g cocoa powder
1 tsp baking powder
1 tsp vanilla essence
4 large eggs
4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the coffee icing
150g soft butter
300g icing sugar
1 tsp vanilla essence
20g cocoa powder
4 level tsp instant coffee, dissolved in 1 tbsp boiling water

Method

Preheat the oven to 180C. Butter and line the base of two deep 20cm sandwich cake tins.

Beat the butter (or margarine) and sugar together until pale and fluffy. I used an electric hand whisk, but you can use a wooden spoon if you prefer. Add the eggs, cocoa powder, vanilla and coffee mixture and mix together. Gently tip in the flour and baking powder and combine until it’s all smooth.

Divide the mixture evenly between the two greased and lined baking tins.

Bake in the preheated oven for about 30 minutes until cooked through. I tend to open the oven door and leave my cakes in for five minutes so the shock of coming out of the oven is less. Maybe I just bake sensitive cakes.

Turn your cakes out onto a wire rack and leave to cool fully. If you’re in a rush, you can pop them in the fridge for half an hour or so.

Recipe: Really Simple Mocha Cake

To make the buttercream icing, sift the icing sugar and mix with your softened butter in a mixing bowl until smooth. Beat in the dissolved coffee and cocoa powder with the vanilla essence.

When they are cool, put a blob of the buttercream icing on your cake plate or stand; place the first layer of your sponge cake on top. The blob of buttercream will anchor the cake in place and stop it from sliding about. Smother the top of your first layer with about half of the buttercream, then sandwich the second layer on top of that. Swirl the rest of the buttercream on the top layer. I topped that with some grated chocolate, but you can leave it plain if you prefer.

I was very generous with the buttercream. If you think it’s far too much, then use what you want and put the rest in the fridge for topping cupcakes or whatever at a later date.

This mocha cake is really light, but rich. Full of lovely coffee chocolate flavour and a great family bake. To make mine even more family friendly, I made mine with decaf instant coffee, so there should be no sleepless nights in my house!

Recipe: Really Simple Mocha Cake

Recipe: Chocolate Marshmallow Cake

One day during the summer holidays my son asked if we could bake a cake. I usually have a store-cupboard of ingredients to make a batch or two of basic buns or a Victoria Sponge, but the boy wanted chocolate cake. Looking into my cupboard and I had just enough cocoa powder to make a cake, but what could I fill it with? I spied a jar of marshmallow fluff, I put two and two together and made a delicious Chocolate Marshmallow Cake.

Recipe: Chocolate Marshmallow Cake

The Chocolate Marshmallow Cake is pretty much a Victoria Sponge cake with a chocolate marshmallow twist. It was everything you’d want a chocolate marshmallow cake to be – chocolately and gooey and rich and lovely. I’m now keeping a jar of marshmallow fluff in my cupboard for chocolate marshmallow cake emergencies!

Chocolate Marshmallow Cake

Ingredients:
600 g caster sugar
600 g softened butter or margarine (I use Stork)
6 eggs, beaten
1 tsp vanilla extract
1.5 tbsp milk
200 g self-raising flour
7550g Dark cocoa powder
1 heaped tsp of baking powder

For the icing and filling:
1 jar of Marshmallow Fluff
100g Softened unsalted butter
100g sifted icing sugar
50g dark cocoa powder
Splash of milk
Half a pack of mini marshmallows

Method:
Heat your fan oven to 190c. Grease three 20cm sandwich tins, I also lined the bottom of each tin with a circle of baking parchment. In a large bowl, beat your butter and sugar together until fluffy (I used a hand mixer). Add the eggs, milk, cocoa powder and vanilla and combine, then add the flour and baking powder and mix together until you have a smooth batter.

Divide the mixture equally between the tins. You can weigh them to make sure they’re fairly equal if you’d like. Bake in your pre-heated oven for around 20 mins until cooked through. Remove from the tins and leave to cool on a cooling rack.

Once the cakes are cool, place the bottom layer on a serving plate and spoon about half a jar of marshmallow fluff into the middle. It should relax and even out by itself. While it’s doing this, make your chocolate frosting.

Recipe: Chocolate Marshmallow Cake

Using a hand mixer, work the butter until it is light and fluffy. Carefully add the icing sugar and cocoa powder and mix it in until the frosting is smooth. Add a splash or two of milk if you feel it needs it. It needs to be spreadable but not runny.

Take the middle layer of the cake and place it on top of the marshmallow. Put the rest of the marshmallow fluff on top and smooth it out a little with a knife. It will form a soft layer which will run down the sides of the cake, but I like the sticky, drippy effect.

Take  top layer of cake and put it on top of the marshmallow. Get your chocolate frosting and put it on the top of the cake, smooth it out with a knife. I like smooth ripples of frosting, but do what you feel best. Take a few handfuls of mini marshmallows and pile them up on the top of the cake.

Recipe: Chocolate Marshmallow Cake

You can store it in a cake tin for a few days, but the gooey marshmallow layer will likely ooze out entirely. It’s best to gobble the cake up quickly, or leave assembling it until the last moment.

It’s a great cake, it’s fun, it’s frivolous and it’s just the thing to make with a small boy who wants nothing more than a chocolatey spoon to lick and a big piece of chocolate cake for pudding.

Recipe: Chocolate Marshmallow Cake

Recipe: Chocolate and Cherry Bundt with Kirsch

The Great British Bake Off has been a real game changer for amateur bakers like me. It’s given me the confidence to try new bakes and introduced the nation to previously unheard of treats from all over the world. Before GBBO I’d never seen or heard of a bundt before, but it soon became a cake I needed to bake. This week I made a Chocolate and Cherry Bundt with Kirsch and I became this week’s star baker (in my house only).

I’ve wanted a bundt tin for a long time. Every so often I’d have a look around for one but they were always a bit beyond my budget and I couldn’t justify spending that much on a cake tin. A few weeks before Christmas I spotted a Crofton bundt tin in Aldi for around £11 and I couldn’t resist. I’ve been itching to use my bundt tin ever since.

Recipe: Chocolate and Cherry Bundt with Kirsch

For my Chocolate and Cherry Bundt with Kirsch I used a 250g jar of Opies Black Cherries in Kirsch. I drained the cherries and set aside the kirsch for drizzling over the cake. It was really very good and the boys managed to demolish it in double quick time – always the sign of a successful bake.

Chocolate and Cherry Bundt with Kirsch

Ingredients (serves 16)
150g butter
150g sugar
4 eggs
200g self raising flour
100g cocoa powder
1 teaspoon baking powder
1 jar of Opies Black Cherries in Kirsch
1/2 tub of Dr Oetker Easy Milk Chocolate Icing

Method
Pre-heat the oven to 190°. Liberally butter your bundt tin and using 25g of your cocoa powder, dust the inside of your tin so that the powder is stuck to the butter.

Beat your butter and sugar together in a mixing bowl until light and fluffy. Add the flour, 75g of cocoa powder and baking soda and give them a quick stir, add the eggs and thoroughly combine. If your mixture seems a bit stiff or dry, add a splash of milk.

Drain your black cherries, reserving the kirsch for later. Stir your cherries into the cake batter and pour the lot into your bundt tin. Smooth the top of the batter.

Bake in the oven for 30 minutes at 190°. After 30 minutes, check it’s cooked through with a skewer and remove from the oven. Leave to cool in the tin for at least 15 minutes.

Once cool, turn out onto a suitable plate or cake stand and decorate. I used half a tub of Dr Oetker Easy Milk Chocolate Icing which you just microwave and then drizzle over with a spoon. I also whipped some cream to serve with it and spooned over some of the kirsch I’d set aside from the jar. Delicious.

Recipe: Chocolate and Cherry Bundt with Kirsch

It was a really lovely pudding and the kirsch made the cake extra moist and a little bit naughtier. I’m looking forward to getting another bundt in the oven.

Recipe: Chocolate and Cherry Bundt with Kirsch

Recipe: Easy Chocolate Malt Cake

Since joining “the motherhood” I’ve had to get acquainted with my mixing bowl. I’ve never been a great baker of cakes, but seemingly the minute you become a mother, someone thrusts a whisk into your hands and asks you to bake two dozen fairy-cakes for some occasion or other.

My go-to cake has been a Victoria Sponge and my Vicky-Sponge is generally pretty well received, but I have failed in my attempts to make a good chocolate version, until now that is. There was always something missing, a lack of depth of rich chocolateyness and I couldn’t figure out why. I was sent a jar of Rayner’s Classic Malt Extract to try, my first port of call was to tentatively add it to a chocolate sponge cake, and by Jove I’d cracked it!

Easy Chocolate Malt Cake Recipe

My easy chocolate malt cake recipe is by definition easy, quick to throw together in a cake emergency and tasty enough to offer the Vicar for tea. It probably won’t win any prizes for innovation or decoration, but it’s a delicious stand alone cake, or it works well with a dollop of ice cream and some fruit.

Easy Chocolate Malt Cake

Serves 8
A real simple, really tasty chocolate sponge cake with an undercurrent of malty richness.

Ingredients
4oz sugar
4oz butter or margarine
2 medium eggs
1/2 teaspoon baking powder
2 tablespoons Bourbon cocoa powder
2 teaspoons Rayner’s Malt Extract
4oz self raising flour
Splash of milk

Instructions
Beat the butter and sugar together until fluffy. Stir in the eggs, baking powder, cocoa powder and malt extract, mix until well combined. Gently fold in the self raising flour, add a small splash of milk if the mixture is too stiff.

Pour the cake batter into a lined loaf tin.

Bake in a pre-heated oven at 190 for 30 minutes, check if it is cooked through and if it is remove from the oven and leave to cool.

Easy Chocolate Malt Cake

Note: I was sent a jar of Rayner’s Classic Malt Extract free of charge to use in a recipe. All images and opinions are our own.