Chocolate Mocha Layer Cake

A few weeks ago, we were invited to a 60th birthday party, so something a bit special was called for. Having been impressed with the chocolate cupcakes I’d made from the Primrose Bakery cookbook, I thought I’d try their recipe for chocolate layer cake – only with a twist, a coffee twist.

This is what I think I did (hmm, it was a while ago now):
  • Melted 200g dark chocolate 70% & left to cool slightly.
  • Creamed 170g unsalted butter with 350g soft brown sugar until pale and fluffy.
  • Beat in 3 duck egg yolks followed by the chocolate.
  • Sifted 370g flour (1/2 wholemeal & 1/2 white) together with 1.5 tsp baking powder, 1.5 tsp bicarb of soda and 1/2 tsp salt.
  • Added this to the butter mixture alternately with 250ml water.
  • Stirred in 250g Greek yogurt and 2 tsp vanilla extract.
  • Whisked eggs whites from the 3 eggs until still and folded this into the mixture.
  • Divided mixture between two 21cm cake thingies and baked at 180C for about 30 mins.
  • Left to cool for a few minutes before turning out onto a wire rack.
  • Mixed 150g unsalted butter, 300g icing sugar, 2 tsp instant coffee (dissolved in a little water) and 1 tbsp milk together.
  • Used half of the mixture to sandwich the cakes together and the other half to ice the top.
  • Decorated with chocolate coffee beans.
Again, I was impressed with this cake and give the yogurt some of the credit for the lightness and superior texture – yogurt was not in the original recipe. Being in a bit of a hurry, the cake had not sufficiently cooled when I put the icing on, hence its tendency to slip off, as can be seen from the photo. All I can say is, the Birthday Boy and party goers seemed to be happy with the end product.


  1. Leave a Reply

    8th May 2010

    I love a coffee cake and can never resist coffee buttercream, is looks absolutely delicious. Lucky birthday boy!

  2. Leave a Reply

    Laura Nickoll
    8th May 2010

    Gorgeous. I’ve never used Greek yogurt in cake mixture before, but will do now. Can’t wait to try it out. I imagine this would make lovely cupcakes, too.

  3. Leave a Reply

    Astra Libris
    8th May 2010

    Oh my goodness, this sounds beyond incredible… Mocha is such a grand flavor, especially with buttercream! :-)

  4. Leave a Reply

    8th May 2010

    Yum, that looks wonderful! One of my favourite chocolate cake recipes has yoghurt in it and it really does help make a light, moist sponge.

  5. Leave a Reply

    8th May 2010

    This is a superb cake Choclette – I must try yoghurt cake – it sounds so light. Lucie x

  6. Leave a Reply

    8th May 2010

    What a glorious cake. While the duck eggs are new to me I often combine chocolate and coffee in my desserts. They really compliment each other. I hope you are having a wonderful day. Blessings…Mary

  7. Leave a Reply

    8th May 2010

    I love the chocolate coffee combination and this looks like a beauty!

  8. Leave a Reply

    Bare Cupboard
    8th May 2010

    Wow! That looks pretty spectacular. I’ve made cakes with yoghurt before – it really does make it something special. And I certainly wouldn’t worry about the icing – it looks scrumptious to me.

  9. Leave a Reply

    8th May 2010

    Oh my, I love mocha everything, the coffee gives gorgeous depth to the chocolate.
    Lucky BD boy indeed, the icing looks professionally gloopy btw, not slidey at all.

  10. Leave a Reply

    9th May 2010

    I love both chocolate cake and coffee cake. This combination must be awesome.

  11. Leave a Reply

    Life Artist ~
    9th May 2010

    the photo is k i l l i n g !
    thank you for sharing!

    and coffee lover, check my mars coffee recipe *.*

    best wishes.

  12. Leave a Reply

    9th May 2010

    Who wouldn’t be happy with a cake like that! YUM! Looks totally amazing and I bet the taste was even better.

  13. Leave a Reply

    9th May 2010

    Kath – I’m not really a fan of coffee cake, but I did like this one. I guess real coffee fans can just up the coffee dose.

    Laura – it does make good cupcakes, both the mint and passionfruit ones were made with yogurt.

    Astra Libris – sounds like there are a lot of you coffee fans out there.

    Sushma – it’s very kind of you to say such a nice thing about this rather odd looking cake.

    Suzler and Lucie – since I started using yogurt in chocolate cakes, I’m finding it hard to stop using it. I’m convinced I will have a hideous flop!!!

    Mary – thank you. Duck eggs do help to make a lighter and richer cake.

    Joanna – I hadn’t realised how popular this combination was until I received all these comments.

    Bare Cupboard – thank you, people are very forgiving.

    Oxslip – you’re right actually, I’m coming around to the idea of coffee with chocolate and thank you for the “professional” bit – not quite sure how I feel about “gloopy”.

    Janice – a giant cupcake sounds fun

    Jacqueline & Maria – thank you both

    Celia – now I can see the beret, I feel a whole lot happier about it – a jaunty cake has got to be a good one.

    Foodycat & MaryMoh – so many chocolate coffee lovers!

    Life Artist – I checked out your mars coffee drink, it sounds truly decadent.

    Chele – thank you, it did taste good.

  14. Leave a Reply

    10th May 2010

    Margaret – thank you

    Sabrina – and another coffee and chocolate fan

  15. Leave a Reply

    Laura Nickoll
    13th May 2010

    I can testify this recipe produces the lightest cake I’ve ever made – I just baked a cupcake version (and blogged about them, attributing the recipe to you in full). Thank you Choclette!

  16. Leave a Reply

    13th May 2010

    Thank you Laura – it’s really good to hear when others have taken inspiration from something on my blog and even better when it works!

  17. Leave a Reply

    22nd September 2010

    I made it and it was delicious. I covered it with chocolate ganache and a lot of pink sprinkles. Thank you Choclette. x

  18. Leave a Reply

    22nd September 2010

    Glad it worked out Kath and hope a good birthday was had. Am looking forward to seeing the pink sprinkles. I made it again too and used a chocolate fudge icing. I think it’s my favourite so far of the chocolate sponges I’ve made.

    • Leave a Reply

      9th February 2013

      Thanks for reminding me of this one Rikka, I’d totally forgotten about it :)

  19. Leave a Reply

    Dee Johnson
    21st February 2013

    This would be my fave, It looks really nice. I would love to have a go at this one.

  20. Leave a Reply

    Maya Russell
    10th March 2013

    I’d decorate with chocolate drops rather than coffee beans, otherwise it’s a lovely cake.

  21. Leave a Reply

    Tracy K Nixon
    11th August 2013

    Ohhhh now you have me drooling here! I love chocolate beans so I would probably cover mine in them!!!!

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