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Chocolate Coffee Cake

26th January 2022

Here’s our ode to National Chocolate Cake Day! A rather grown up cake, perhaps for a special occasion, with chocolate and coffee singing in perfect harmony.

Chocolate cake slice of cake



  • 150g Self Raising White Flour
  • 2 tbsp cocoa powder
  • 3 eggs
  • 150g butter
  • 150g caster sugar
  • 4 tbsp strong black coffee
  • butter, for tins


  • 100g plain chocolate
  • 75ml double cream
  • 2 tbsp icing sugar
  • 150g icing sugar
  • 1 tbsp cocoa
  • 25g butter
  • 2 tbsp strong black coffee


  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 mixing bowl and stir to combine.
  4. Break the eggs, separating the yolks into one bowl and whites into another.
  5. Chop the butter into small cubes.
  6. Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
  7. Add the yolks one at a time, beating between each addition.
  8. Stir in the coffee.
  9. Sieve the prepared flour into the bowl and mix well.
  10. Beat the whites until stiff.
  11. Fold the egg whites into the mix with a metal spoon using a cutting and folding action, taking care not to overmix.
  12. Divide the mixture between the prepared tins.
  13. Bake for 18-20 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  14. 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 a 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. Chop the butter into the bowl 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.