Mocha Loaf Cake with Coffee Glaze
Enjoy our irresistible Mocha Loaf Cake, blending rich coffee and chocolate flavours into a moist, delicious treat. Perfect for coffee lovers, dessert enthusiasts, and any occasion.
Servings: 8
Calories: 353kcal
Equipment
- 1 Loaf tin 10x6-inch (25x15 cm) Different pan sizes - see Note 1
- electric mixer
- Kitchen scale
Ingredients
- 130 g Butter at room temperature (about ½ cup)
- 130 g Light Brown Soft Sugar about ⅔ cup
- 2 large Free Range Eggs room temperature
- 100 g Plain Flour about ¾ cup
- 40 g Cocoa Powder about ½ cup
- 1 teaspoon Baking Powder
- 75 ml Natural Yoghurt about ⅓ cup
- 1 tablespoon Milk
- 1 heaped teaspoon Coffee Granules, dissolved in 1 tablespoon boiling water
For the Icing
- 150 gr Icing Sugar about ⅔ cup
- 1 tablespoon Coffee Granules, dissolved in 2 tablespoon boiling water
Instructions
- Line a 10x6-inch loaf tin with parchment paper, securing it with small butter dabs. Preheat the oven to 160°C (320°F) or 140°C (285°F) fan.
- Beat softened butter and sugar for 2-3 minutes until light and fluffy. Mix in eggs one at a time, beating well after each. Scrape the bowl as needed.130 g Butter, 130 g Light Brown Soft Sugar, 2 large Free Range Eggs
- Sift flour, baking powder, and cocoa powder together. Add half the dry mix to the butter mixture, mixing on low until just combined.100 g Plain Flour, 40 g Cocoa Powder, 1 teaspoon Baking Powder
- Stir in yoghurt, milk, and cooled brewed coffee until smooth. Add the remaining dry ingredients and mix until smooth, being careful not to overmix.75 ml Natural Yoghurt, 1 tablespoon Milk, 1 heaped teaspoon Coffee Granules, dissolved in 1 tablespoon boiling water
- Spoon batter into the tin, smooth the top, and bake on the middle rack for about 60 minutes. Check doneness with a skewer. Let the cake cool in the tin for 15 minutes, then lift it out using the parchment and cool completely on a rack.
- Mix icing sugar with coffee to a thick paste. Spread icing on the warm cake, letting it drip down the sides. Dust with cocoa powder once set. Slice and enjoy with tea or coffee.150 gr Icing Sugar, 1 tablespoon Coffee Granules, dissolved in 2 tablespoon boiling water
Video
Notes
Storage Instructions:
- Room Temperature: Store in an airtight container for up to 2 days (ideal if serving soon).
- Refrigerator: Keeps well for up to 5 days—bring to room temperature before serving for the best texture.
- Freezer: Wrap tightly in cling film and freeze for up to 1 month. Thaw overnight in the fridge.
- ☕ Pair with a hot latte or espresso for an extra coffee boost!
- 🍫 Garnish with chocolate shavings or a sprinkle of sea salt for added elegance.
- Coffee Strength: For a bolder mocha flavor, use espresso powder instead of instant coffee granules.
- Cocoa Quality: Opt for Dutch-process cocoa for a richer, deeper chocolate taste.
- Dairy-Free? Swap butter for coconut oil and use plant-based yogurt/milk.
- Can I make this gluten-free? Yes! Use a 1:1 gluten-free flour blend.
- Why is my cake dense? Overmixing the batter or using cold ingredients can cause this—mix just until combined.
- Can I skip the icing? Absolutely, but the coffee icing adds a lovely creamy contrast.
Nutrition
Calories: 353kcal | Carbohydrates: 49g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 180mg | Potassium: 153mg | Fiber: 2g | Sugar: 35g | Vitamin A: 478IU | Vitamin C: 0.05mg | Calcium: 63mg | Iron: 2mg
