03/07/2018

Chocolate Espresso Cake

This deep, dark mocha-flavoured cake is a hit for both chocaholics and coffeeheads alike!

Serves:

12 Prep Time: 20 minutes

Cooking Time: 1 hour

Download Recipe PDF

Ingredients

250g butter, chopped
200g dark cooking chocolate, broken into pieces
1 ½ cups strong espresso coffee
2 cups dark brown sugar
1 ½ cups self-raising flour
¼ cup cocoa
2 eggs
2 tablespoons Kahlua or Tia Maria coffee liqueur
GANACHE ICING
200g dark cooking chocolate, chopped
2/3 cup cream
2 tablespoons Kahlua or Tia Maria coffee liqueur

Method

For the cake, combine butter, chocolate and coffee in a large glass bowl and microwave on Medium for 2-3 minutes, stirring occasionally, until the chocolate has melted. Mix in sugar until dissolved. Sift flour and cocoa onto the surface and gently whisk in until combined. Add eggs and liqueur and mix until smooth. Pour into a buttered and lined 25cm round springform tin and bake at 180°C for 1 hour or until cooked when tested. Run a knife around the edge to loosen, but allow to cool in the pan before removing. For the icing, combine all ingredients together in a glass bowl and microwave on Medium for 1-2 minutes, stirring occasionally, until the chocolate has melted. Allow to cool until thickened and spread over cooled cake. Garnish with coffee beans if desired.

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