Mocha loaf cake with salted espresso buttercream

Ok I’m obsessed with the texture of this cake, its cakey, but moist, not too dense but still a little dense in the centre, sweet but balanced with the bitter coffee and chocolate notes, finished with sea salt flakes. It makes the perfect afternoon tea bake. This cake didn’t last long in my house, it was baked and gone in two days!

I love the pairing of coffee and chocolate in the sponge, it’s not overly chocolatey but just a hint to add another depth of flavour.

Now the buttercream, this is my fave!! I made sure I didn’t make it overly sweet, I find lots of buttercream’s too sweet and sickly. I think I’ve got the perfect balance of sweetness, coffee and saltiness. It’s a perfect combination!

Let me know if you give this one a go by tagging me in your photos on Instagram and Facebook!

Mocha loaf cake with salted espresso buttercream

Recipe by sarahshealthykitchenx
Servings

10

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

328

kcal

A moist chocolate sponge cake with salted espresso buttercream.

Ingredients

  • 100g unsalted butter

  • 100g light brown sugar

  • 75g caster sugar

  • 2 tbsp instant coffee granules

  • 100ml water

  • 1 large egg

  • 80g greek yogurt

  • 125g self raising flour

  • 25g cocoa powder

  • 1/4 tsp salt

  • 1/2 tsp baking powder

  • Frosting-

  • 120g unsalted butter, room temperature

  • 100g icing sugar

  • 1 tbsp coffee granules, dissolved in 1/2 tbsp boiling water

  • 1/4 tsp vanilla extract

  • 1/2 tsp salt

Directions

  • Preheat oven to 180°c and line a 2lb loaf tin with parchment.
  • Add the butter, light brown sugar, caster sugar, coffee granules and water to large saucepan and heat gently until the butter has dissolved.
  • Tip into a large bowl, add the yogurt and egg and beat until combined. (Don’t worry if a few yogurt lumps are still there).
  • In a separate bowl, combine the flour, cocoa powder, salt and baking powder, then tip into the wet mixture and beat again until just combined and smooth.
  • Pour into prepared tin and bake for 30 minutes. Then remove from the oven and transfer to a wire rack to cool completely.
  • Add the butter, vanilla extract and coffee to a bowl and beat the butter until paled and fluffy, then add the icing sugar 1 tbsp a time until a thick frosting forms. I use my kitchenaid for this but an electric whisk would be great too.
  • Once the sponge is cool, spoon the buttercream over the top and using a small palette knife or back of a spoon, smooth over.
Summary
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Recipe Name
Mocha loaf cake with salted espresso buttercream
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One Comment

  1. omg yummmm this looks so good!! beautiful pictures (:

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