My Chocca Mocha Loaf Recipe

mocha cake recipe coffee chocolate inspo baking baker blogger

Fun fact – I used to hate coffee. The smell of it reminded me of my Year 10 ICT teacher’s awful breath and I found the taste too bitter to bear. Rewind to around twelve months ago when a hot beverage every lunchtime with my work pal became a routine, and there blossomed my love for coffee. My order is a soya cappuccino (and yes, I want the chocolate sprinkles) if you were wondering.

With a new found love for coffee and an all time love for chocolate, what better way to celebrate my caffeine addiction than plopping it together into a cake? Here’s the recipe for my moreish mocha loaf cake. Enjoy!


100g plain flour

150g light brown soft sugar

150g butter (room temperature)

2 eggs

50g cocoa powder (I use Bournville)

75ml natural yoghurt

1 teaspoon baking powder

1 tablespoon milk

1 tablespoon of instant coffee dissolved in 2 tablespoons of boiling water

For the icing:

150g icing sugar

1 tablespoon of instant coffee dissolved in 3 tablespoons of boiling water



  1. Preheat the oven at gas mark 3 (160c) and line a loaf tin with baking paper. Cream together the butter and sugar, and then beat in the eggs.
  2. In a separate bowl, sieve the flour, baking powder and cocoa powder together and then add to the wet mixture. Mix well, and then add the yoghurt, dissolved coffee and milk.
  3. Beat until smooth and then pop in the tin and into the oven for around 50 minutes, or when a fork comes out clean.
  4. Once the cake has cooled, mix together your icing ingredients to form a thick, fudgey topping. Spread over the loaf and insert into mouth.

I hope you love this recipe as much as I (and my friends, and my other half!) do. Tag me on Instagram @kirstiepickering if you give it a go!



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