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Mocha Cake with Coffee Butter Icing

Course: Bakes
Cuisine: Australian


For the cake:

  • 175 gm self raising flour
  • 40 gm cocoa powder
  • 220 gm raw brown sugar
  • 175 gm unsalted butter melted
  • 4 medium eggs separated
  • 70 ml strong black coffee cooled
  • 3 tbsp water
  • Coffee butter icing; to decorate
  • Dark chocolate sprinkles; to decorate

For the coffee butter icing:

  • 100 gm butter softened
  • 200 gm icing sugar sifted
  • 4 tbsp strong black coffee cooled


To make the cake:

  • Preheat the oven to 175°C. Lightly butter and line the loaf tin with baking paper.
  • Sift the flour and cocoa powder into a bowl and add the sugar; stir to combine well.
  • Add the melted butter, egg yolks, coffee and water into the dry mixture and beat using a hand held whisk or beater till smooth.
  • Whisk the egg whites in another large clean bowl till fairly stiff peaks form and then gently fold this into the cake mixture in three batches. Be gentle but make sure no lumps of egg white remain.
  • Pour the mixture into the prepared loaf tin, smoothen the surface and tap to remove any air bubbles.
  • Bake at 175°C for 30 minutes, reduce the temperature to 160°C and continue to bake for another 15-20 minutes or till a skewer inserted in the middle comes out clean.
  • Allow the cake to cool in the loaf tin for at least 10 minutes before lifting it out. Then leave on a cooling rack to cool completely before decorating with the butter icing.
  • Once cooled, cut the cake along the middle horizontally into two equal halves. Apply half of the icing on the lower half and then place the other half of the cake on top. Spread the remaining icing on top and decorate with the dark chocolate sprinkles.
  • Allow the cake to settle for half an hour before cutting.

To make the icing:

  • Place the softened butter in a large clean bowl and beat till soft.
  • Add the sifted icing sugar in batches and continue to beat.
  • Add 3-4 tbsp cooled coffee and beat till smooth and creamy.


5 x 9 inch loaf tin used for the cake.
I used a conventional oven; you may need to adjust the temperature and timings depending on the kind of oven you are using. To be on the safe side, check after the first 20 minutes and adjust temperatures accordingly.