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Choca-Mocha Cake

by Sarah Rainey from Six-Minute Showstoppers

This deliciously moist and fudgey cake combines chocolate and coffee for a moreish sweet treat.

From the book


I’ve never been a hardened coffee drinker, so a mocha – that moreish combination of coffee and chocolate – is my go-to hot drink. This recipe combines these two favourite flavours in a moist, fudgey cake, topped with a super-speedy coffee icing that you can drizzle on while it’s still hot

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30g cocoa powder
3 heaped tsp instant coffee
175g self-raising flour, sifted
175g caster sugar
60ml semi-skimmed milk
60ml sunflower oil
1 egg
1 tsp vanilla extract
For the icing:
1 heaped tsp instant coffee
130g icing sugar, sifted

Essential kit

You will need a 20cm-round microwave-proof cake dish.


Grease a 20cm-round, microwave-proof cake dish with a little butter and line the base with greaseproof paper.

Mix the cocoa powder and 3 teaspoons of coffee together in a small bowl and add approximately 100ml boiling water. Stir vigorously until dissolved.

In a separate bowl, mix together the flour and sugar. Add the coffee mixture, followed by the milk, oil, egg and vanilla extract. Beat to combine.

Pour the batter into the prepared cake dish and microwave on high for 4.5 to 5 minutes, checking throughout. You’ll know it’s ready when it’s risen and spongey (not wet) on top.

While the cake bakes, make the icing. In a small bowl, add a splash of water to the remaining teaspoon of instant coffee and mix to make a paste.

Mix in the icing sugar, a little at a time, adding more water if you need to, until you have a smooth paste, roughly the texture of thick cream.

When the cake is done, carefully tip it out on to a cooling rack and immediately spread the icing over the top (or drizzle, if you’re more artistic than me). You may want to put a plate or chopping board underneath the rack as this bit can get messy.

If you like, sprinkle chopped walnuts, pecans or coffee beans around the edge of the cake for a pretty finish – do this before the icing sets so they stick.

Tip: You can serve it hot and gooey, as a stodgy pudding with ice cream, or wait until it cools and eat a slice alongside a nice cup of tea. The cake will keep for 3-4 days in an airtight tin.

A silicone cake mould (rather than Pyrex glass or unbendy plastic) tends to be best for this recipe, as it makes it easier to get the cake out without burning your hands. Just run a blunt knife around the inside edge if it’s sticking.

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From the book: Six-Minute Showstoppers

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