Mocha cake with latte icing
Serves: 8-10
Prep time: 15 minsTotal time: 
Photograph by Kris Kirkham
Mocha cake with latte icing
Serves: 8-10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
642Kcal
Fat
42gr
Saturates
26gr
Carbs
58gr
Sugars
38gr
Fibre
2gr
Protein
9gr
Salt
1.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 125g very soft butter, plus extra for greasing
- 2 tbsp espresso instant coffee powder, such as Carte Noire
- 1 tbsp cocoa powder
- 1 x 250ml tub crème fraîche d’Isigny
- 225g caster sugar
- 3 large eggs
- 225g self-raising flour
- 1 tsp bicarbonate of soda
For the latte icing:
- 1 x 180g tub full-fat Philadelphia cream cheese, chilled
- 1 tsp espresso instant coffee powder, such as Carte Noire
- 3 tbsp icing sugar
To decorate:
- ½ x 100g bar Lindt double milk chocolate bar
Step by step
Get ahead
Make the cake a day ahead; store uniced in an airtight container. The uniced cake freezes well, too.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Grease and base-line a 20cm x 9cm x 8cm deep loaf tin. Put all the cake ingredients into a food mixer to combine; tip the mix into the tin. Bake for 1 hour or until set in the middle; cool in the tin.
- For the icing, beat the cream cheese and coffee powder until just combined, then mix in the icing sugar.
- Top the cake with the icing and finish with curls made from the chocolate bar using a peeler.
Chef quote
This has a gentle coffee flavouring and the dual-tone chocolate creates a very special – and dead simple – decorative topping.
