Easy microwave choca-mocha cake

“I’ve never been a hardened coffee drinker, so a mocha – that moreish combination of coffee and chocolate – is my go-to hot drink,” says food writer Sarah Rainey.

“This recipe combines these two favourite flavours in a moist, fudgey cake, topped with a super-speedy coffee icing that you can drizzle on while it’s still hot.”

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Nutrition Facts

Choca-mocha cake

Amount Per Serving

Calories 253 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 17mg6%

Sodium 11mg0%

Potassium 92mg3%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 31g34%

Protein 3g6%

Vitamin A 30IU1%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Choca-mocha cake

A moreish combination of coffee and chocolate

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Dessert, Tea-time

Cuisine: British

Servings: 10

Calories: 253kcal

Author: Sarah Rainey

Equipment

• 20cm round microwave-proof cake dish 
• Greaseproof paper
• Bowls
• Microwave

Ingredients

• 30 g cocoa powder
• 3 tsp (heaped) instant coffee
• 175 g self-raising flour sifted
• 175 g caster sugar
• 60 ml semi-skimmed milk
• 60 ml sunflower oil
• 1 egg
• 1 tsp vanilla extract

For the icing:

• 1 tsp (heaped) instant coffee
• 130 g icing sugar sifted

Method

• Grease a 20cm-round, microwave-proof cake dish with a little butter and line the base with greaseproof paper.
• Mix the cocoa powder and three teaspoons of coffee together in a small bowl and add approximately 100ml boiling water. Stir vigorously until dissolved.
• In a separate bowl, mix together the flour and sugar. Add the coffee mixture, followed by the milk, oil, egg and vanilla extract. Beat to combine.
• Pour the batter into the prepared cake dish and microwave on high for four-and-a-half to five minutes, checking throughout. You’ll know it’s ready when it’s risen and spongey (not wet) on top.
• While the cake bakes, make the icing. In a small bowl, add a splash of water to the remaining teaspoon of instant coffee and mix to make a paste.
• Mix in the icing sugar, a little at a time, adding more water if you need to, until you have a smooth paste, roughly the texture of thick cream.
• When the cake is done, carefully tip it out on to a cooling rack and immediately spread the icing over the top (or drizzle, if you’re more artistic than me). You may want to put a plate or chopping board underneath the rack as this bit can get messy.
• If you like, sprinkle chopped walnuts, pecans or coffee beans around the edge of the cake for a pretty finish – do this before the icing sets so they stick.

Nutrition

Calories: 253kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 11mg | Potassium: 92mg | Fiber: 1g | Sugar: 31g | Vitamin A: 30IU | Calcium: 16mg | Iron: 1mg

6-minute Showstoppers by Sarah Rainey, photography by Clare Winfield, is published by Michael Joseph.

Sarah Rainey: ‘If we ever needed cake, this is the time’

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