Friday, 17 January 2020

Mocha Layer Cake

When coffee meets chocolate, wonderful things happen

I have been wanting to make a Mocha cake for so long. I don't even really have many mocha's, but I loved the idea of a cake with coffee and chocolate in it. And I think people are really going to like this one. 

A light chocolatey sponge, with a creamy coffee buttercream, perfect for an afternoon treat, or for breakfast if you fancy a change from the hot beverage, have the cake instead.

Check out my other cake recipes for more inspiration!

Lemon and Coconut Layer Cake

Victoria Sponge 

German Chocolate Cake


Prep: 10 minutes
Cook: 25 minutes
Serves: 8 people - makes x3 6 inch cake layers or x2 8 inch layers


275g Self-raising flour
300ml Soya milk + 1 tbsp Apple Cider Vinegar
150g Vegan butter
200g Caster sugar
4 tbsp Cocoa powder
3 tbsp Maple syrup
1 tsp instant coffee granules
1 tsp Baking soda
Pinch of salt
250g Stork
400g Icing sugar
2 tsp Coffee extract
1 tsp Vanilla extract
Grated chocolate to go on top optional


✿Preheat your oven to 180℃ and line x3 6 inch cake tins with baking paper.
✿Mix together your soya milk and ACV and set aside. Melt the butter, coffee granules and maple syrup over a low heat on the hob. Once all combined remove from heat and leave to cool.
✿In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and salt. Add the milk and butter mixture and stir till everything is combined.
✿Divide evenly between the 3 cake tins and bake for about 25 minutes until a knife inserted comes out clean.
✿Meanwhile make your buttercream. On a low setting gradually whisk the stork butter until it is pale and creamy and no lumps are visible. Turn up to a higher setting once it starts to breakdown. This should take about 5 minutes 
✿Add the icing sugar gradually until fluffy and keep mixing. Add both coffee and vanilla extract and keep mixing till combined. Adjust to taste.
✿Once the cakes have cooled and are removed from the tins start to assemble. Spoon buttercream on the first layer of cake and then add the next layer and repeat the process. Pipe swirls on top and grate some chocolate. More buttercream can be made if wanting to cover the whole cake. Store in the fridge or covered up at room temperature. Enjoy with a cup of coffee!



No comments

Post a Comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig