Chocca Mocca Traybake

Chocca Mocca Cake
This is a simple, lightly coffee sponge tray-bake with a chocolate topping and sprinkled with toasted nuts. I tried a ‘Cappuccino’ cake at a cake sale and it was absolutely delicious so I thought I’d try to replicate it. However, it had a white chocolate, buttercream type topping, sprinkled with chocolate powder. My cake turned out quite different as I didn’t have any white chocolate available but it is very light and quite delicious.

Chocca Mocca Traybake


225g Self-Raising Flour

1 Teaspoon Baking POwder

2 Teaspoons Cocoa

225g Butter, softened

4 Eggs, medium beaten

5 Teaspoons Coffee granules dissolved in a little hot water


Pre heat the oven to 180c and prepare a 20cm tray bake tin.

Sift together the dry ingredients.

Beat the butter, eggs and coffee together then stir in the dry ingredients.

Bake for  approximately 30-40 minutes.

Ingredients for the topping:-

125g Chocolate icing sugar

150g Milk Chocolate cake covering

50g Butter

1 Tablespoon Black treacle

1 Teaspoon Vanilla extract

Method for the topping:-

Heat all the ingredients, stirring well until melted, in a bowl over a pan of boiling water.

Allow to cool and then spread over the cooled cake.

To decorate the cake I toasted 150g chopped, mixed nuts and sprinkled over the top of the cake.




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