For father's day I made a delicious mocha cake, as both my Dad & Grandad are big fans of anything coffee flavoured. I remember growing up, my Dad would always sneakily take the coffee ones out boxes of Roses and then I fell in love with them too. I'm so sad they don't seem to do as many coffee flavoured chocolates anymore; coffee & chocolate is such an amazing combination.
The recipe is from Rachel Allen Bake, but adapted slightly by myself.
For the cake
175g Plain Flour
3 tbsp baking powder (or 2 parts bicarb and 1 part cream of tartar like I used)
50g cocoa powder
225g soft light brown sugar
175g butter, melted
4 medium eggs, separated
60ml very strong coffee, cooled
For the icing
100g butter, softened
250g icing sugar
3tbsp very strong coffee, cooled
Cocoa powder for dusting
1. Preheat the oven to 190c/Gas mark 5. Grease 2 springform 8 inch tins.
2. Sift the flour, raising agents and cocoa powder together and stir in the sugar.
3. Beat in the melted butter, egg yolks, coffee & water.
4. In another bowl, whisk the egg whites until stiff peaks form, then fold into the cake mixture with a metal spoon (ensuring you keep as much air in as possible). Make sure there are no pockets of egg white left in the mixture.
5. Split the cake mixture between the two cake tins and bake in the oven for 20 minutes, or until a fork comes out clean.
6. Leave the cakes to cool in their tins for a few minutes, then turn out onto a wire cooling rack to finish cooling thoroughly.
7. When the cakes are cooled, make the icing. I simply blended all the ingredients together in a food processor, but using an electric hand whisk will also work. Ice the cakes as you wish. Sprinkle with a light dusting of cocoa powder for decoration.
I really recommend making this cake, the sponge is so light and moist! If you don't like coffee, simply replace the coffee with water and you'll have a lovely chocolate sponge.