Choca-mocha cake

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.

A moreish combination of coffee and chocolate

Prep Time15

Cook Time5

Total Time20

Course: Dessert, Tea-time

Cuisine: British

Servings:

Calories: 253kcal

Author: Sarah Rainey

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.