Mary Berry Mocha Cake

Mary Berry’s Mocha Cake is made with self-rising flour, superfine sugar, chilled margarine, large eggs, coffee extract, and baking powder. This delicious Mocha Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.

This Mocha Cake Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Mocha Cake Ingredients:

• 1½ cups (175g) self-rising flour
• ½ cup plus 2 tbsp (175g) superfine sugar
• 12 tbsp (170g) margarine, chilled
• 3 large eggs
• 1 tbsp coffee extract
• ¾ level tsp baking powder

For the icing:

• ½ cup (114g) butter, softened
• 2 cups (225g) confectioners’ sugar, sifted
• 1½ tbsp coffee extract
• 5 tbsp (40g) drinking chocolate
• Bittersweet or semisweet chocolate shavings, to decorate

How To Make Mary Berry Mocha Cake?

1. Preheat the oven: Preheat the oven to 350°F/Convection 320°F (180°C/160°C fan). Grease two 8-inch (20cm) round sandwich tins and line the bases with nonstick baking paper.
2. Mix the cake batter: Measure the cake ingredients into a large bowl and beat with an electric mixer until well blended.
3. Bake the cakes: Divide the mixture between the tins, level out evenly, and bake for about 35 minutes, or until the cakes are well risen and have shrunk slightly from the sides of the tins.
4. Cool the cakes: Turn out the cakes, remove the paper, and cool completely on a wire rack.
5. Prepare the icing: Measure the butter, confectioners’ sugar, coffee extract, and drinking chocolate into a bowl and beat until smooth and well blended. Use half to sandwich the cakes together and the remainder to cover the top. Mark the cake attractively with a fork or round-bladed knife and decorate with chocolate shavings.

Recipe Tips:

• Use eggs at room temperature: This helps the eggs mix well with the other ingredients, making the cake smoother.
• Measure everything correctly: Make sure to weigh the flour and other ingredients to keep the recipe balanced.
• Don’t mix the batter too much: Mixing too long can make the cake heavy. Stop when everything is just mixed.
• Test the cake with a toothpick: Stick a toothpick in the middle of the cake. If it comes out clean, the cake is ready.
• Let the cakes cool fully before icing: If the cakes are warm, the icing will melt and won’t look good.

What To Serve With Mocha Cake?

This rich Mocha Cake pairs well with fresh berries, vanilla ice cream, whipped cream, or a cup of espresso. It can also be served alongside caramel sauce, dark chocolate ganache, toasted nuts, or a glass of dessert wine for a tasty dessert.

How To Store Leftovers?

• Refrigerate: First, let the leftover Mocha Cake cool until it reaches room temperature. Then, store it in an airtight container and refrigerate for up to 4 days.
• Freeze: Let the Mocha Cake cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To thaw, place the cake in the refrigerator overnight.

Mary Berry Mocha Cake Nutrition Facts

Serving Size: 1 slice (208g)

• Calories: 454
• Total Fat: 12.8g
• Saturated Fat: 4g
• Cholesterol: 529.2mg
• Sodium: 543.5mg
• Potassium: 236.3mg
• Total Carbohydrate: 66.1g
• Dietary Fiber: 0.8g
• Sugars: 65.3g
• Protein: 18.9g

Try More Mary Berry Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Salted Caramel Cake
• Mary Berry American Chocolate Cake