Chocolate and mocha layered cake

By admin
06 September 2013

You actually make the same cake twice with two additions to the mocha layer.

Serves 12 • preparation time: 15 min • cooking time: 24-30 min


250 ml (1 c) cake flour

250 ml (1 c) sugar

15 ml (1 T) baking powder

1 ml (¼ t) salt

45 ml (3 T) cocoa powder

5 ml (1 t) vanilla essence

250 ml (1 c) boiling water

60 ml (¼ c) oil

2 extra-large eggs, whisked


chocolate cake ingredients (except the

cocoa powder)

45 ml (3 T) extra flour

30 ml (2 T) instant coffee, dissolved in

the boiling water


125 g soft butter

250 g icing sugar, sifted

10 ml (2 t) strong instant coffee, dissolved

in 15 ml (1 T) hot water GANACHE 100 g dark chocolate, broken into pieces 60-75 ml (4-5 T) cream Line the bottom of two 2-litre ice cream containers with paper towels.

  1. CHOCOLATE CAKE Sift the dry ingredients. In a separate bowl mix the remaining ingredients and gradually add to the dry ingredients, beating well. Turn the batter into one of the containers. Put the container on an upturned saucer and microwave for 12-15 minutes. Cool for 5 minutes then turn out. Remove the paper and leave to cool completely. MOCHA CAKE Use the method for the chocolate cake, omitting the cocoa and adding the extra flour and coffee mixture.
  2. BUTTER ICING Cream the butter until soft and gradually add the icing sugar and beat until it’s pale and fluffy. Add the coffee mixture and beat well.
  3. GANACHE Combine the chocolate and cream and microwave for 1 minute, stirring twice. Halve each cake and sandwich the 4 layers with icing.
  4. Spread the ganache on top.
  5. Halve each cake and sandwich the 4 layers with icing.
  6. Spread the ganache on top.

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