The Mocha Frappuccino Cake. A hybrid of the humble chocolate cake and coffee cakes combined. This cake is a classic and the ultimate birthday cake for any self-confessed coffee lover. I’m going to really try to give you exact measurements so that you can re-create this cake. But in all honesty, the icing and fillings were an experiment, so hopefully the measurements I give you work!
I have always loved baking cakes. They’re so therapeutic to make. Take so much time to bake, then cool, then make the icing and cool and ice and fill it. It’s such a process that can’t be rushed. Cakes are at the centre of every celebration. Birthdays, Christmas, Easter, Weddings… There’s a cake for every occasion. This particular cake is best enjoyed at around 4pm, with tea set up in the garden, in the sunshine. I won’t lie though, I’ve had a slice for breakfast, as a midnight snack and after lunch and it tastes just as good at any time…
Ben is less Vegan than I am, and is still regularly eating cheese and eggs (where as I avoid where possible). However, he has formed a slight allergy to eggs recently (more common than you think). Rather than let the eggs go to waste, I did use them for my Mocha Frappuccino recipe. But for a vegan version of the sponge, just follow THIS recipe instead, then pop back here for the icing and filling.
Ingredients for the Sponge:
230g Butter or Margarine
230g Self Raising Flour
1oz Cocoa Powder
230g Caster Sugar
Ingredients for the Filling:
3 tablespoons icing sugar
1 tablespoon instant coffee granules
1 tablespoon water
Ingredients for the Chocolate Fudge Icing:
100g dark chocolate (1 bar)
1/2 can of coconut cream (separate the cream from the water and only use the cream – fridge the water to drink or use in a curry)
250g icing sugar
Ingredients for the Coffee Swirls and Decorations:
1 teaspoon instant coffee granules
200g icing sugar
1 tablespoon water
Piping Bag and nozzle
Coffee beans to decorate
Vegan White Chocolate
Method for the Sponge:
- Preheat the oven to 180 degrees and grease and line two round cake tins
- Cream together the butter and sugar, then beat in the eggs
- Sieve the flour and cocoa powder into the mixture
- Using a metal spoon, fold the mixture together until just combined, using a figure of 8 motion to add air.
- Split between your two tins and bake in the oven for 25 minutes
- Remove from the oven and turn out onto a cooling rack until completely cool.
- Choose which sponge layer will be the top and bottom and place the bottom sponge on a serving plate.
Method for the Filling:
- Combine all filling ingredients and mix together using a hand whisk
- Keep whisking until the mixture is smooth and lighter in colour and leaves peaks when you remove the whisk
Method for the Chocolate Fudge Icing:
- In a heat proof bowl, over a pan of boiling water, melt your chocolate bar and your coconut cream
- When melted, remove from heat
- Add your icing sugar and mix together until all ingredients are completely combined.
- Set aside to cool. When the icing is cool, it should be thick and shouldn’t fall off a spoon. If it is, add a little more icing sugar until you reach desired consistency.
Method for the Coffee Swirls:
- Mix the coffee and the water
- Gradually whisk in the icing sugar until completely combined and light in colour
- Spoon into your piping bag
To Construct the Cake:
- Spread the filling over the middle of the bottom layer of sponge and place the top sponge on top creating a sandwich
- Cover the sponge in your chocolate fudge icing, starting on the top and working your way down the sides until the whole cake is covered.
- Pipe little ‘iced gem’ type swirls around the outside of the cake and a few in the middle
- Pop Coffee beans on top of every other swirl
- Grate white chocolate over the top and serve!