This recipe is adapted from the chocolate domingo cake by Rose Levy Berenbaum. Excess batter can be used to make six ½-cup cupcakes baked for 20 minutes.
Classic mocha cake
85g Dutch cocoa powder, sifted
320ml sour cream
4 large eggs
1/3 cup coffee extract*
3 teaspoons vanilla extract
320g plain flour
2 cups caster sugar
1½ teaspoons baking powder
½teaspoon bicarbonate of soda
1 teaspoon salt
400g unsalted butter, softened
2 cups pure icing sugar, sifted
1/3 cup Dutch cocoa powder, sifted
1/3 cup cold-drip coffee**
or cold espresso coffee
Preheat oven to 175°C. Lightly grease an 18cm diplomat pan or 20cm round cake pan with cooking oil spray. Lightly dust with flour.
Using an electric mixer, beat cocoa, sour cream, eggs, coffee and vanilla extract until just combined.
Combine flour, sugar, baking powder, bicarbonate of soda and salt in a medium bowl. Add half of flour mixture to cocoa mixture and beat until just combined. Add half of butter to cocoa mixture and beat until combined. Add remaining flour mixture and butter, in batches, beating until well combined. Spoon mixture into prepared pan.
Bake for 1 hour or until a skewer inserted into centre of cake comes out clean. Set aside for 20 minutes before turning onto a wire rack to cool.
To make coffee glaze, combine icing sugar and cocoa in a medium bowl. Gradually stir in coffee until mixture reaches a pouring consistency.
Place cake on a cake stand or serving plate and drizzle with coffee glaze.
*Coffee extract is available at gourmet food stores.
**Cold-drip coffee is slow-brewed for up to 24 hours. It’s available at select cafes.