Chocolate Coffee Cake with Coffee Icing
- Total Time: 1 hour 10 mins
- Yield: 8 slices 1x
Description
This cake looks worthy of a dinner party or birthday celebration but is super quick and easy to whip up.
Ingredients
- 1x6" or 15cm cake tin. Oven 185C/350F
- 1 cup (240 ml) strong Puro esspresso
- 1 1/2 cup (360 ml) of castor sugar
- 125gm (1 stick) butter
- 3 tbsp dutch cocoa
- 1/2 tsp baking soda
- 2 eggs ( beaten)
- 1 1/2 cups (360 ml) flour
- 2 tsp baking powder
Icing
- 1 cup (240 ml) of pure icing sugar
- 2 tbsp very strong coffee
- 50gm ( 1/1/2 oz) soft butter
Instructions
- Put the coffee, sugar, butter, bi carb and cocoa into a medium pot that will fit the other ingredients comfortably. Leave on the heat till only just melted. Cool.
- Add the beaten eggs and stir well then the sifted flour and baking powder and mix with a whisk till well combined.
- Pour into the cake tin and bake for approx 50 minutes or until a skewer inserted in the centre comes out clean
To make the icing the easy way.
- Put all the ingredients into a food processor and blitz till dark and well combined.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
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Frequently Asked Questions
Why does this recipe melt everything together in a pot rather than creaming the butter and sugar?
The method is a classic “melt and mix” technique: the coffee, sugar, butter, baking soda, and cocoa go directly into a medium saucepan over heat until just melted, then cool before the eggs and sifted flour are stirred in. This one-pot approach keeps the cake dense and fudgy rather than light and airy, and it is why the recipe is described as a genuine 5-minute prep.
What strength of coffee works best in this recipe?
The recipe calls for 1 cup of strong Puro espresso in the cake and 2 tablespoons of very strong coffee in the icing. The strong coffee is integral to the flavor — a weak brew will produce a cake that tastes primarily of chocolate rather than the deep chocolate-coffee combination the recipe is built around.
How do I make the coffee icing?
Put 1 cup of icing sugar, 2 tablespoons of very strong coffee, and 50 g of soft butter into a food processor and blitz until dark and well combined. The food processor makes it quick and produces a smooth, spreadable icing without any manual beating. 
