Mocha loaf cake

Coffee Loaf Cake with Dark Chocolate Mocha Frosting

Zoë: ‘This loaf cake combines two of my favourite things, Coffee & Chocolate. It is a little bit drier than most cakes as it uses strong white flour to give it more of a ‘bready’ texture which makes it great for pairing with a fresh espresso on a Sunday afternoon.’

This Coffee Cake takes: 1 hour and 20 minutes

Mocha loaf cake
Mocha loaf cake

Get it:

For the Coffee Loaf:

Two cups of strong white flour 

One cup of butter

Three free range eggs

Three quarters of a cup of caster sugar

Half a teaspoon of baking powder

One tablespoon of instant coffee – we used Nescafé Azera

Three tablespoons of milk

For the Dark Chocolate Mocha Frosting:

50g of chopped dark chocolate

One tablespoon of butter

One cup of caster sugar 

Two table spoons of instant coffee

100ml of milk

Chopped Dark Chocolate
Chopped Dark Chocolate

Make it:

  1. Preheat the oven to 160 degrees and grease a loaf tin – I lined mine with greaseproof paper
  2. In a mixing bowl whisk the butter and caster sugar together until it forms a fluffy 
  3. Add in the eggs and mix well, fold in the flour and baking powder
  4. Mix the instant coffee with the milk and add to mixture. Stir well, pour into a loaf tin and bake for 50-60 minutes (check with a fork)
  5. When the loaf is nice and golden take it out the oven and leave to cool for 10-15 minutes
  6. While the cake is cooling you can make your frosting. Melt 1 teaspoon of the butter, add the icing sugar, milk and instant coffee. Bring to the boil, then simmer on a low heat for 10 mins – stir occasionally.
  7. Take the frosting off the heat chuck in the chopped dark chocolate and the rest of the butter, stir and leave to cool
  8. Before the frosting sets spread it over evenly over the cake. We decorate ours with cocoa powder and icing sugar. I think coffee beans would look good too!
  9. Slice and enjoy with a cup of coffee 🙂

 

Sliced coffee loaf
Sliced coffee loaf

 

#BandBrecipes

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