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Mary Berry Mocha Cake

Mary Berry Tottenham Cake
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Mary Berry Mocha Cake is a layered chocolate sponge flavored with coffee, usually finished with a smooth mocha buttercream or chocolate frosting.

Ingredients

Scale

For the Mocha Chocolate Cake

  • 200 g self-raising flour

  • 2 tbsp cocoa powder

  • 200 g caster sugar

  • 200 g unsalted butter (softened)

  • 4 large eggs

  • 1 tbsp instant coffee dissolved in 2 tbsp hot water

  • 2 tbsp milk

  • 1 tsp vanilla extract

For the Mocha Frosting

  • 200 g icing sugar

  • 100 g unsalted butter (softened)

  • 1 tbsp cocoa powder

  • 1 tsp instant coffee dissolved in 1 tbsp hot water

  • 50 g melted dark chocolate

Instructions

  • Prepare the oven and tins – Preheat the oven to 180°C (350°F). Grease and line two 8-inch cake tins.

  • Mix dry ingredients – In a bowl, sift together self-raising flour and cocoa powder to remove lumps.

  • Cream butter and sugar – Beat butter and caster sugar until pale and fluffy. This helps create a light sponge.

  • Add eggs gradually – Mix in the eggs one at a time, beating well after each addition.

  • Add coffee mixture – Stir in the dissolved instant coffee and vanilla extract.

  • Fold in flour mixture – Gently fold the dry ingredients into the batter, adding milk to loosen the mixture.

  • Bake the cake – Divide the batter between the prepared tins and bake for 20–25 minutes until the sponge springs back when touched.

  • Cool completely – Allow the cakes to cool on a wire rack before frosting.

  • Prepare the mocha frosting – Beat butter and icing sugar until smooth. Add cocoa powder, dissolved coffee, and melted chocolate.

  • Assemble the cake – Spread frosting over one sponge layer, place the second layer on top, and frost the top evenly.

Find it online: https://maryberrycooks.co.uk/mary-berry-mocha-cake/