Baking / Chocolate / Coffee / Eggs / Sweet / Yoghurt

Morning Glory Mocha Cake

Coffee plus chocolate, is there anything better? I seriously doubt it. Well, that is unless you’ve tried my Morning Glory Mocha Cake. Rich, dark, slightly bitter this cake is the perfect accompaniment to your latte and the morning’s headlines.

For the cake:

100g good quality dark chocolate – at least 70% cocoa
2 tbsp brewed espresso
6 tbsp butter
2 eggs – organic free range if available
½ cup caster sugar
½ cup brown sugar, loose, not packed
½ cup plain flour, sifted
1 tsp vanilla extract
1 tsp coffee extract
2 tbsp Kahlua
Cacao or cocoa powder for dusting

For the filling:

4 tbsp buttermilk
5 tbsp thick plain yoghurt
1 tsp coffee extract
½ tsp vanilla extract
1 tsp cacao powder or regular cocoa powder
½ tbsp brown rice syrup or honey

Preheat oven to 170C

In a bowl over a saucepan of boiling water, gently melt the chocolate with thebutter and espresso. Once melted, remove from heat and set aside to cool.

In the bowl of an electric mixer, beat together the eggs and sugar. Pour in the cooled chocolate mixture. Continue beating while adding the sifted flour, vanilla, coffee extract, and Kahlua. Mix until just combined. Pour into a prepared loaf tin and pop in the oven to bake for approx 35-40 minutes.

Remove from oven and set aside to cool completely. While the cake is cooling prepare the coffee and buttermilk filling.

For the filling, mix together the filling ingredients and set aside until needed.

Once the cake has cooled, take a bread knife and carefully slice the cake in half – horizontally. Spread a nice amount of the coffee buttermilk filling onto the bottom half of the cake. Pop the other half of the cake on top and finish with a generous dusting of cacao powder.

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