Best Mocha Loaf Cake: Easy and Delicious
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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Expert Tips
Room Temperature Ingredients: Use room temperature butter and eggs for a smoother batter texture.
Creaming Method: Cream butter and sugar until light and fluffy to aerate the batter.
Baking Precision: Bake at 160°C (325°F) for optimal texture; test doneness with a skewer for best results.
Why you’ll love this recipe
You’ll love this quick and easy Mocha Loaf Cake recipe because it takes just 20 minutes to prep and an hour to bake. The delicious combination of rich coffee and chocolate creates a moist, flavorful cake.
It’s also a delightful treat, perfect for any occasion. This recipe is versatile, making it ideal for breakfast, a mid-day snack, or dessert. Plus, it’s family-friendly, with simple ingredients and a great taste that everyone will enjoy.
Ingredients
Butter: Use unsalted butter at room temperature for a creamy texture.
Light Brown Soft Sugar: This sugar adds a caramel-like sweetness and moisture to the cake.
Free Range Eggs: Ensure the eggs are at room temperature for better incorporation and a fluffier texture.
Plain Flour: Regular plain flour works well; sift it for a lighter cake.
Cocoa Powder: Use high-quality cocoa powder for a rich chocolate taste.
Baking Powder: This helps the cake rise and become fluffy.
Natural Yoghurt: Adds moisture and a slight tang, making the cake tender. Use full-fat for the best results.
Milk: Helps to thin the batter slightly, use whole milk for a richer taste.
Coffee Granules: Dissolved in boiling water to bring out the deep coffee taste, enriching the mocha taste.
For the Icing
- Icing Sugar: Provides the sweetness and smooth texture for the icing.
- Coffee Granules: Dissolved in boiling water to add a strong coffee taste, making a perfect mocha icing.
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Substitutions
Butter: Substitute with margarine or coconut oil for a dairy-free option. Make sure they are at room temperature.
Light Brown Soft Sugar: Use granulated white sugar or coconut sugar.
Free Range Eggs: Replace with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) or applesauce (1/4 cup per egg) for a vegan option.
Plain Flour: Substitute whole wheat flour for a nuttier flavour or gluten-free flour blend for a gluten-free version.
Cocoa Powder: Use Dutch-processed cocoa powder for a darker, richer taste.
Baking Powder: Ensure it’s gluten-free if needed, or use a mix of 1/4 tsp baking soda and 1/2 tsp cream of tartar per teaspoon of baking powder.
Natural Yoghurt: Substitute with plant-based yoghurt (such as almond or soy) for a dairy-free option.
Milk: Use almond milk, soy milk, or any other plant-based milk for a dairy-free version.
Coffee Granules: Replace with espresso powder or instant coffee for a stronger taste.
For the Icing
- Icing Sugar: Use powdered coconut sugar or a sugar substitute like erythritol for a lower-sugar option.
- Coffee Granules: Substitute with espresso powder or strong brewed coffee for a more intense coffee flavour.
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Storage and leftovers
Storage and Leftovers for Mocha Loaf Cake
Refrigeration: Store the mocha loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
Freezing: Wrap the cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Serving Leftovers: For the best taste and texture, bring refrigerated or thawed cake to room temperature before serving. You can also warm slices in the microwave for a few seconds for a freshly-baked feel.
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Best Mocha Loaf Cake: Easy and Delicious
Equipment
- Mixing Bowls: Medium to large bowls for mixing dry and wet ingredients.
- Electric Mixer: A hand mixer or stand mixer for creaming butter and sugar, and mixing the batter.
- Measuring Cups and Spoons: For accurate measurement of ingredients like flour, sugar, and cocoa powder.
- Whisk or Sifter: To combine dry ingredients and ensure they are free of lumps.
- Spatula: For folding ingredients together and scraping the bowl.
- Cooling Rack: To cool the cake properly once it’s out of the oven.
- Oven: To bake the cake at the specified temperature.
- Toothpick: For testing the cake's doneness before removing it from the oven.
- Optional: Parchment Paper: To line the loaf pan for easy removal of the cake.
Ingredients
- 130 g Butter at room temperature (about 1/2 cup)
- 130 g Light Brown Soft Sugar about 2/3 cup
- 2 large Free Range Eggs at room temperature
- 100 g Plain Flour about 3/4 cup
- 40 g Cocoa Powder about 1/2 cup
- 1 tsp Baking Powder
- 75 ml Natural Yoghurt about 1/3 cup
- 1 tbsp Milk
- 1 heaped tsp Coffee Granules dissolved in 1 tbsp boiling water
For the Icing
- 150 ml Icing Sugar about 2/3 cup
- 1 tbsp Coffee Granules dissolved in 2 tbsp boiling w
Instructions
- 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.
Notes
- Creaming Butter and Sugar: Ensure the butter is soft and at room temperature to achieve a light and fluffy texture. Cream together with sugar until pale and fluffy to incorporate air into the batter.
- Mixing Dry and Wet Ingredients: Gradually add dry ingredients to the creamed mixture, alternating with yoghurt, milk, and coffee. Mix until just combined to avoid overmixing, which can result in a dense cake.
- Baking Time and Testing Doneness: Bake at 160°C for 60 minutes or until a skewer inserted into the centre comes out clean. Check the cake towards the end of baking time; if needed, bake for an additional 5-10 minutes to ensure it’s fully baked through.
