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Chocolate Coffee Cake

Makes 1 cake

A rather grown up cake, perhaps for a special occasion, with chocolate and coffee singing in perfect harmony.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CHOCOLATE COFFEE CAKE
  • 150g Doves Farm Organic self Raising White Flour
  • 2 tbsp cocoa powder
  • 3 eggs
  • 150g butter
  • 150g caster sugar
  • 4 tbsp strong black coffee
  • butter, for tins
  • CHOCOLATE FILLING
  • 100g plain chocolate
  • 75ml double cream
  • 2 tbsp icing sugar
  • COFFEE ICING
  • 150g icing sugar
  • 1 tbsp cocoa
  • 25g butter
  • 2 tbsp strong black coffee

Chocolate Coffee Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two 18cm/7” round baking tins or insert baking liners.
  3. Measure the flour and cocoa into a bowl and stir to combine.
  4. Break the eggs, separating the yolks into one bowl and whites into another.
  5. Put the butter and sugar into a large bowl and beat together until light and fluffy.
  6. Add the yolks and beat again.
  7. Stir in the coffee.
  8. Sieve the prepared flour into the bowl and mix well.
  9. Beat the whites until stiff.
  10. Fold the egg white into the mix with a metal spoon using a cutting and folding action, taking care not to overmix.
  11. Divide the mixture between the prepared tins.
  12. Bake for 18-20 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  13. Turn out the cakes onto a wire rack and leave to cool.

Chocolate Filling

  1. Break the chocolate into small pieces.
  2. Put the cream and sugar into a saucepan over gentle heat and stir as it warms.
  3. Remove from the heat just as it starts to bubble.
  4. Add the chocolate and stir until it has melted.
  5. Allow to cool and thicken.
  6. Spread the cold filling on one cold cake layer and place the second layer on top.

Coffee Icing

  1. Measure the icing sugar and cocoa into a bowl and stir to combine.
  2. Add the butter and mix with a fork until it looks like fine breadcrumbs.
  3. Stir in enough coffee to make a spreadable paste.
  4. Spread over the top and sides of the cake.

Equipment

2 x 18cm/7” round baking tins, 2 x mixing bowls and saucepan

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

18-20 minutes
Good. But too much coffee.
By Eric Castro
09 Sep 2020
This recipe is delicious! Made it for the first time yesterday and it didn’t disappoint. A lovely light textured cake with complimentary flavours of chocolate and coffee. It is very rich so makes a good cake for a birthday or other celebration. I love Doves Farm products and recipes, thank you for sharing this one!
By Sharon D
29 Aug 2020
Have made this cake twice now and everyone who has had a slice or two slices have loved it.It has now become a favourite of ours
By Linda Hunter
22 Aug 2020
Absolutely a delicious cake very light in texture. Too put the egg whites in last makes this cake the lightness to cut and eat. Not at all sickly, have made this cake twice each time the results are the same. Would recommend you try this recipe.
By Sandra
12 Jul 2020

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Ingredients

Change Quantities:
  • CHOCOLATE COFFEE CAKE
  • 150g Doves Farm Organic self Raising White Flour
  • 2 tbsp cocoa powder
  • 3 eggs
  • 150g butter
  • 150g caster sugar
  • 4 tbsp strong black coffee
  • butter, for tins
  • CHOCOLATE FILLING
  • 100g plain chocolate
  • 75ml double cream
  • 2 tbsp icing sugar
  • COFFEE ICING
  • 150g icing sugar
  • 1 tbsp cocoa
  • 25g butter
  • 2 tbsp strong black coffee

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