This easy mocha loaf cake is moist, fluffy and packed with chocolate and coffee flavour. The cake is topped with coffee icing and dusted to perfection with dark cocoa powdered. It’s a delicate cake, perfect for any special occasion, from Valentine’s or Mother’s Day, birthday or anniversary.
All you need to do is follow a few simple steps to make the batter, bake it to perfection for a couple of minutes and finish off with a smooth coffee icing, dusted with cocoa powder. You’ll love it and you’ll be asking for more.
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130g butter, at room temperature
130g Light Brown Soft Sugar
2 large Free Range Eggs, at room temperature
100g plain flour
40g Cocoa powder
1 tsp baking powder
75ml natural yoghurt
1 tbsp milk
1 heaped tsp Coffee granules, dissolved in 1 tbsp boiling water
FOR THE ICING
150ml Icing Sugar
1 tbsp Coffee granules, dissolved in 2 tbsp boiling water
Prepare a 1kg loaf tin by greasing it and lining it with baking parchment. Preheat the oven to 160°C, gas mark 3. Using an electric hand mixer, cream together soft butter and sugar until light and fluffy, then add eggs one at a time.
In a small bowl, combine flour, cocoa powder, and baking powder. Add half of this dry mix to the creamed butter and sugar, mixing well. Stir in yoghurt, milk, and coffee. Add the remaining dry mix and beat until smooth.
Spoon the mixture into the tin, smooth the top, and bake for 60 minutes or until a skewer comes out clean. If not done, bake for an additional 5-10 minutes. Cool in the tin for 15 minutes before transferring to a rack.
For the icing, mix icing sugar with coffee to form a thick paste. Spread it over the warm cake, letting it drip down the edges. Dust with cocoa powder once the icing sets.
Enjoy this cake with a cup of tea or coffee.