Mocha Cake Recipe

Name: Mocha Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 tbsp custard powder; 1 tbsp cocoa powder, plus extra for dusting; 1 3/4 cups granulated sugar; 4 cups 2% or whole milk; 2 tsp instant espresso; 2 1/2 cups butter, softened; 2 tsp vanilla extract; 5 None eggs; 3/4 cup cornstarch; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 3/4 cup heavy cream; None None chocolate-covered coffee beans, to decorate

Servings: persons

4 tbsp custard powder
1 tbsp cocoa powder, plus extra for dusting
1 3/4 cups granulated sugar
4 cups 2% or whole milk
2 tsp instant espresso
2 1/2 cups butter, softened
2 tsp vanilla extract
5 None eggs
3/4 cup cornstarch
1 1/2 cups all-purpose flour
1 tsp baking powder
3/4 cup heavy cream
None None chocolate-covered coffee beans, to decorate

1
Preheat oven to 325u00b0F. Grease and flour a 10 inch cake pan. Mix custard powder, cocoa powder, 3/4 cup sugar and 2/3 cup milk until smooth. Bring espresso and 3 cups milk to a boil then remove from heat and whisk in custard mixture. Bring to a boil again and simmer for 1 min. Set aside and allow to cool.
2
Meanwhile, cream 2/3 cup butter, 1 cup sugar, 1 tsp vanilla extract and a pinch of salt. Beat in eggs, 1 at a time, alternating with 1 tbsp cornstarch. Add remaining milk. Mix flour, baking powder and remaining cornstarch then fold in. Transfer to pan and smooth out. Bake for 35 mins, until a skewer comes out clean. Allow to cool for 15 mins in pan then remove and allow to cool for 4 hours.
3
Cut cake horizontally into 3 pieces then place the bottom layer on a cake plate. Whisk custard mixture until loose. Whisk remaining butter until creamy then fold into custard mixture. Spread 1/4 mixture over bottom cake then lightly press middle cake on top. Repeat with 1/4 mixture and final cake layer then spread the remaining custard over the top and sides of the cake. Chill for 2 hours.
4
To finish, whip cream with remaining vanilla to stiff peaks. Transfer to a piping bag fitted with a large star tip. Pipe rosettes around the top of the cake and top each with a coffee bean. Dust with cocoa powder.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tbsp custard powder, 1 tbsp cocoa powder, plus extra for dusting, 1 3/4 cups granulated sugar, 4 cups 2% or whole milk, and more.

Yes, Mocha Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mocha Cake

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