This Mocha Chocolate Cake is really designed specially for coffee and chocolate lovers. The recipe is drawn from my fave Page One's 500 series, this one from the 500 Cakes. We loved the fudgy cake warm with vanilla ice-cream. When served warm, the cake is dense with a soft centre... absolutely Heavenly.
Since I loved dark chocolate, the slight bitter taste worked wonderfully with the reduction of sugar but you may stick with the recipe if you do not like dark chocolate. As for the mocha part, I thought single shot of espresso would be good enough but Capt'n Hook said he liked the extra aromatic flavour. So, take your pick on your type of coffee used.
Mocha Chocolate Cake260 g dark chocolate, chopped170g butter, diced150g caster sugar (ori was 200g)3 large eggs70g plain flour2 tbsp double espresso (ori was 2 tbsp instant coffee powder dissolved in 2 tbsp hot water)Preheat oven to 160C. Line bottom of 20cm round springform tin with greaseproof paper.Place butter and chocolate in heatproof bowl over a pan of simmering water. Once melted, remove from heat and cool for 5 mins. Stir in sugar, then beat in the egg one by one. Fold in the flour and stir in coffee.Pour mixture into cake tin and bake for 55 mins but my oven needed 45 mins only or its firm on top but wobbly in the middle. Do not over bake, else you'll loose the soft centre. Leave to cool in the tin.Remove and serve with thick cream or vanilla ice-cream.Ref: Page One's 500 Cakes