A delicious piece of mocha coffee cake on a white plate
How to make a delicious Mocha Coffee Cake

The tastiest Mocha Coffee Cake you will find out there!

This mind boggling Mocha Coffee Cake will make you crave for more.

If you want to offer your guests a special treat for a dessert or coffee, the best ide would be to offer them this divine cake. The juicy coffee and mocha cake with an aromatic espresso, a bit of cocoa and delicious pecan nuts will enchants the taste buds of your guests by a mile!

Fun-Fact: Coffee Cake or Mocha Cake, holds up in an airtight packaging for up to four days. It is best to taste it in the first two days.

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Total time: 1h

Prep time: 10min; Cook time: 50min

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Difficulty: Easy

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Servings: 1 Cake

Directions

Preheat the oven to 180 degrees and slightly grease a round cake mold (23cm) so that the dough does not stick to the mold later.

Mix in a large bowl of sugar, vegetable oil and eggs for about 2 minutes until the mixture assumes a light color. Then add the cocoa and the espresso and continue mixing until all the ingredients are combined.

Grab a slightly smaller bowl, and mix the flour, baking soda and the salt, then add it to the larger bowl. Mix everything until a uniform mass is produced.

Grab another bowl and add the cinnamon, cocoa powder and brown sugar to it. After the ingredients are mixed, add butter and the nuts and gently mix with a fork.

Place the dough from the first bowl evenly into the cake mold. Then distribute the second dough equally and place the mold in the oven, where the cake can now bake for 45-50 minutes.

For the glaze mix the powdered sugar with the cocoa until it becomes soft, even and with a creamy consistency without any lumps.

After about 50 minutes, remove the cake from the oven and check with the rod test whether the cake is ready. Then allow to cool well for at least 10 minutes and then spread with the delicious glaze. The juicy, nutty coffee-mocha cake should be ready by now!

Done. Enjoy!

Ingredients

  • 260g sugar
  • 120ml vegetable oil
  • 2 eggs
  • 295ml chocolate milk
  • 2 tbsp Espresso Coffee
  • 385g wheat flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 4 tsp cinnamon
  • 4 tsp cocoa powder
  • 220g brown sugar
  • 4 tbsp melted butter
  • 200g Pecan nuts, chopped
  • 95g cup of powdered sugar
  • 2-3 tbsp cocoa

TRY THIS RECIPE WITH

Ristretto Blend Forte - Nespresso compatible coffee capsules from Gourmesso

Ristretto Blend Forte

To the product
2017-03-28T14:22:15+00:00