Mocha Fudge Cake Squares with Mocha Icing
There are few things I love more than chocolate and coffee together. That’s why I love this Mocha Cake recipe with Mocha Glaze Frosting. The cake itself is quite fudgy and dense. And the topping is a variant on a classic glace icing with chocolate and coffee flavours.
There are few things I love more than chocolate and coffee together. That’s why I love this Mocha Cake recipe with Mocha Glaze Frosting. The cake itself is quite fudgy and dense. And the topping is a variant on a classic glace icing with chocolate and coffee flavours. Beware, this decadent cake is sweet and intense. Best cut into small squares of 12. If you don’t like coffee, just leave out the coffee powder to make a chocolate fudge cake instead.
MOCHA FUDGE CAKE BARS WITH MOCHA ICING
Makes: at least 12 pieces Difficulty: medium
One 23cm square cake pan
185g Unsalted Butter, softened to room temperature
2 teaspoons Vanilla Extract
350g Caster Sugar
4 large eggs, yolk and white separated
100g Self Raising Flour
40g Cocoa Powder
180g plain Yoghurt
3 teaspoons Instant Coffee powder
1 tablespoon hot water
200g Icing Sugar Mixture
2 teaspoons Instant Coffee Powder
2 tablespoons Cocoa Powder
20g Unsalted Butter, softened
3-4 tablespoons water
12 pecan nuts (optional)
Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Grease the base and sides of the cake pan with non-stick spray, and line the bottom with baking paper.
In a small bowl add the coffee powder and hot water. Stir and leave to cool.
In the bowl of an electric mixer add the softened butter, vanilla and sugar. Beat with paddle attachment on medium speed until the mixture is pale and fluffy, and almost double in volume. This takes several minutes to achieve.
On low speed slowly add the egg yolks and beat until just combined. Set aside.
In a large bowl sift in the flour and cocoa powder. Stir in the yoghurt and cooled coffee liquid, then stir in the whipped butter mixture.
To a clean and dry bowl of an electric mixer add the egg whites. Beat together with the whisk attachment until soft peaks form. Start on low speed and gradually increase speed every couple of minutes until medium-high speed.
Gently fold half of the egg whites into the batter until just combined, then add the other half. When everything is evenly mixed together pour the batter into the cake pan. Smooth the tops with a spatula and make sure the batter reaches the corners of the pan.
Check the oven has reached the correct temperature. Set the kitchen timer for 45 minutes. Place the cake tin on the middle rack of the oven. Bake until the centre springs back when lightly touched. If it’s not ready yet add another 5 minutes to the timer and check again until the cake is done.
Remove cake tin from the oven. Leave the cake to cool in the pan for at least 10 minutes. Use a knife to separate the cake from the edges of the pan, then turn the cake onto a wire rack to cool completely.
Prepare the mocha glaze: in a medium saucepan sift in the icing sugar and cocoa powder. Add the instant coffee and softened butter. Stir all together vigorously with up to 4 tablespoons of water until a thick paste forms.
Set the saucepan of icing sugar over a pot of simmering water. Stir constantly until the mixture is glossy and smooth. Remove from heat.
Pour the glaze evenly over the cool fudge cake. Spread the glaze around with a flat knife right to the edges. For optional decoration, place the pecan nuts in four rows of three. Then once the glaze has set cut the cake into 12 pieces.
- This cake will keep in an airtight container at room temperature for up to 3 days.
- When you are beating egg whites it’s best to start at a low speed then gradually work your way up to a faster speed every few minutes. If you go straight it at high speed the egg whites will be ready faster, but their structure is more fragile and prone to collapse in the oven, and the texture might be too rubbery.
- Omit the coffee powder to make chocolate fudge cake instead.
- Do not heat the cake glaze over boiling water otherwise it will go grainy and lose its shine. Also, don’t overwork the glaze as you spread it around the cake. Once it starts to set, leave it in place or it will go grainy as well.
Adapted from The Australian Women’s Weekly Best of Cakes and Slices Cookbook
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