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)
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
- 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.
- 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.
- Beat until smooth and then pop in the tin and into the oven for around 50 minutes, or when a fork comes out clean.
- 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!