Mary Berry’s Mocha Cake is an irresistible dessert that beautifully blends the rich flavors of coffee and chocolate in a soft, moist cake. The combination of the warm, aromatic bitterness of coffee and the deep sweetness of chocolate makes this cake a crowd-pleaser, perfect for everything from afternoon tea to a celebratory event. The cake is typically layered and topped with a velvety coffee-infused buttercream frosting, and sometimes adorned with a dusting of cocoa powder or even chocolate shavings. Mary Berry, the beloved British baker and television personality, is known for her foolproof, classic recipes, and this mocha cake is no exception. It embodies elegance in its simplicity, offering a sophisticated flavor profile that appeals to both coffee aficionados and chocolate lovers.
Mary Berry’s Mocha Cake Recipe
Ingredients Needed
To make Mary Berry’s Mocha Cake, you will need the following ingredients. Some are standard pantry items, while others might require a quick trip to your local grocery store:
For The Cake
- 250g Self-Raising Flour: This ensures the cake rises beautifully without the need for extra leavening agents like baking powder.
- 50g Cocoa Powder: This provides the chocolatey depth that complements the coffee flavor perfectly.
- 250g Caster Sugar: The fine texture of caster sugar helps to make the cake soft and light.
- 250g Unsalted Butter: Butter adds moisture, flavor, and richness to the cake.
- 4 Large Eggs: Eggs are crucial for binding the ingredients and giving structure to the cake.
- 2 teaspoons Instant Coffee Granules: These will deliver the essential coffee flavor. You’ll dissolve these granules in hot water to enhance their aroma and depth.
- 250ml Milk: The milk ensures the batter has the right consistency and contributes to the cake’s tender crumb.
For The Coffee Buttercream
- 250g Unsalted Butter: A rich base for the frosting, helping it hold its structure and texture.
- 500g Icing Sugar: For sweetness and smoothness, the icing sugar will give the buttercream its light and fluffy consistency.
- 2 teaspoons Instant Coffee Granules: For an extra coffee kick in the frosting.
- 2 tablespoons Hot Water: To dissolve the coffee granules and make a smooth, liquid mixture for the buttercream.
Optional Garnishes
- Chocolate Shavings or Cocoa Powder: To decorate the cake for an added touch of elegance.
- Whipped Cream: For serving, to enhance the dessert’s richness.
Equipment Needed
The right tools can make the baking process much smoother, and with this recipe, you’ll want to have the following equipment on hand:
- Two 20cm Round Cake Tins: These will create the two layers of the mocha cake. Make sure they are greased and lined with parchment paper for easy release.
- Mixing Bowls: One large bowl for mixing the cake batter and another for making the buttercream.
- Electric Hand Mixer or Stand Mixer: While you can mix by hand, an electric mixer will help achieve the perfect, smooth batter and frosting.
- Sieve: To sift the flour and cocoa powder, which prevents lumps and ensures a light, airy texture.
- Spatula: To scrape down the sides of the mixing bowl and to spread the buttercream evenly on the cake.
- Cooling Rack: Once baked, the cakes need to cool properly before being frosted, so a cooling rack is essential to allow air circulation.
- Palette Knife or Butter Spreader: Ideal for spreading the buttercream smoothly across the layers of the cake.
- Teaspoon and Tablespoon: For measuring out the coffee granules and other ingredients accurately.
Instructions To Make Mary Berry’s Mocha Cake
Step 1: Prepare The Cake Tins
Preheat your oven to 180°C (160°C for fan ovens) or 350°F. Grease and line two 20cm round cake tins with baking parchment, ensuring that the base and sides are well-prepared to avoid any sticking.
Step 2: Mix The Dry Ingredients
Sift the self-raising flour and cocoa powder into a large mixing bowl. Sifting is essential because it helps to break up any lumps and creates a smooth, uniform base for your cake batter. Add the caster sugar and mix together to combine all the dry ingredients.
Step 3: Cream The Butter And Sugar
In another bowl, beat the softened butter and caster sugar together using an electric hand mixer or stand mixer until light and fluffy. This step is crucial as it incorporates air into the batter, which contributes to the cake’s light texture.
Step 4: Add The Eggs
One by one, add the eggs to the butter and sugar mixture, beating well after each addition. Make sure the eggs are fully incorporated into the mixture before adding the next one. If the mixture starts to curdle, you can add a spoonful of the sifted dry ingredients to help bring it back together.
Step 5: Dissolve The Coffee Granules
Dissolve the instant coffee granules in 2 tablespoons of hot water, stirring well until the coffee has completely dissolved and you have a smooth, liquid coffee concentrate. Add this coffee mixture to the wet ingredients and mix thoroughly. This will infuse the cake with its signature mocha flavor.
Step 6: Combine Wet And Dry Ingredients
Now, gradually fold the sifted dry ingredients into the wet mixture, alternating with the milk. Start by adding a third of the dry ingredients, then a third of the milk, and continue until everything is combined. Be careful not to overmix, as this could make the cake dense.
Step 7: Bake The Cake
Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula to ensure even baking. Place the tins in the oven and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Once baked, remove the cakes from the oven and let them cool in the tins for 10 minutes before turning them out onto a cooling rack.
Step 8: Prepare The Coffee Buttercream
While the cakes are cooling, you can make the buttercream. Beat the softened butter until it is smooth and creamy. Gradually add the sifted icing sugar, a little at a time, mixing well to prevent the sugar from flying everywhere. In a small bowl, dissolve the instant coffee in the hot water, then add it to the buttercream. Continue to beat the mixture until it is smooth and fluffy.
Step 9: Assemble The Cake
Once the cakes are completely cool, spread a generous layer of coffee buttercream on top of one of the cake layers. Place the second cake on top and press gently to sandwich them together. Cover the top and sides of the cake with the remaining buttercream, smoothing it out with a palette knife.
Step 10: Decorate (Optional)
For a professional touch, you can decorate the top with cocoa powder, chocolate shavings, or even a few coffee beans. This adds a lovely visual element and extra flavor to the cake.
Step 11: Serve And Enjoy!
Cut into slices, serve with a cup of coffee or tea, and enjoy the rich, indulgent flavors of Mary Berry’s Mocha Cake!
Tips And Tricks
- Use High-Quality Coffee: Since coffee is a key flavor in this cake, using good-quality instant coffee granules will make a significant difference. Opt for a strong coffee to ensure the mocha flavor stands out.
- Don’t Overmix the Batter: Once you’ve combined the wet and dry ingredients, mix only until everything is just incorporated. Overmixing can lead to a dense cake.
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are all at room temperature before starting. This allows them to mix together more evenly, creating a smoother batter.
- Cool the Cakes Properly: Make sure your cakes are completely cooled before frosting them. If they are too warm, the buttercream will melt, making it harder to achieve a smooth finish.
- Customize the Frosting: You can adjust the coffee flavor in the buttercream by adding more or less instant coffee depending on your personal preference for intensity.
- Storage: Store any leftovers in an airtight container at room temperature for up to three days, or in the fridge for up to five days. If stored in the fridge, let the cake come to room temperature before serving for the best flavor and texture.
Mary Berry’s Mocha Cake is a timeless dessert that beautifully showcases the balance between coffee and chocolate. With its moist layers, creamy coffee buttercream, and rich flavors, it’s perfect for any occasion-from casual afternoon tea to more formal gatherings. The recipe is straightforward and yields impressive results, whether you’re an experienced baker or a beginner. With the right techniques, you’ll have a cake that not only tastes fantastic but also looks as good as it tastes. So, gather your ingredients, fire up the oven, and get ready to indulge in one of Mary Berry’s finest creations!
Easy Recipe Variations For Mary Berry’s Mocha Cake
Mary Berry’s Mocha Cake is a perfect balance of rich chocolate and aromatic coffee, but it’s also a fantastic base for endless variations! The beauty of this cake lies in its flexibility, and you can easily tailor it to suit different tastes or dietary preferences.
1. Adding Nuts for Crunch:
If you love texture in your cakes, adding nuts can elevate the experience. Toasted walnuts or hazelnuts pair beautifully with both the chocolate and coffee flavors, giving the cake an extra crunch. Chop the nuts finely and fold them into the cake batter, or sprinkle them on top of the frosting for a beautiful and crunchy finish.
2. Different Frosting Variations:
While the traditional buttercream frosting works wonderfully, you can experiment with different types of frosting for unique twists. A mascarpone frosting, for example, provides a creamy, slightly tangy contrast to the sweetness of the cake. Alternatively, a rich chocolate ganache can intensify the chocolatey goodness of the cake, while a whipped cream topping with a hint of coffee flavor adds a light, fluffy layer.
3. Experimenting with Coffee Flavors:
To deepen the flavor of the coffee in your mocha cake, you can explore different coffee varieties. Instead of using instant coffee or espresso powder, try brewing a strong cup of your favorite coffee and incorporating it into the batter. Cold brew coffee or flavored coffee (like hazelnut or caramel) can add a surprising twist to the traditional mocha taste, adding layers of flavor complexity.
4. Incorporating Spices:
Add a touch of spice for a cozy, seasonal variation. Cinnamon, nutmeg, or even cardamom can blend beautifully with the rich chocolate and coffee flavors. A pinch of cinnamon in the batter or a sprinkle on top of the frosting can invoke a warm, comforting feeling. For a truly bold experiment, add a dash of chili powder for a mocha cake with a spicy kick.
5. Make It Gluten-Free:
For those following a gluten-free diet, replacing the regular flour with gluten-free all-purpose flour can make this cake a viable option. You can also try almond flour for a nuttier flavor and denser texture. Just ensure you use a gluten-free baking powder to keep the cake light and fluffy. The beauty of a gluten-free mocha cake is that it retains all the depth of flavor, with no compromise on taste!
6. Turning it into Cupcakes or a Layered Cake:
For a different presentation, consider turning the mocha cake into cupcakes instead of a large round cake. This makes it perfect for parties or gatherings and gives you an individual portion for each guest. You could even make mini cakes, using smaller round cake pans to create a multi-layered mocha cake with a decadent filling between each layer.
7. Infused Cream Filling:
You can also infuse whipped cream with various flavors for a filling or frosting. Coffee-flavored whipped cream adds an extra layer of sophistication to the cake. Alternatively, vanilla-infused whipped cream or even a chocolate-caramel cream would complement the mocha flavors and add richness to each bite.
By experimenting with these variations, you can take Mary Berry’s Mocha Cake in many exciting directions, each iteration offering a fresh, new taste experience.
Storing Leftovers
Mary Berry’s Mocha Cake, like most baked goods, is best when it’s fresh, but it can be stored for later enjoyment, so long as you follow the right guidelines. Storing it properly will keep the cake moist and flavorful for a few days after baking.
1. Storing at Room Temperature:
If you plan to finish your mocha cake within a couple of days, storing it at room temperature is a simple and effective option. Cover the cake with a dome-shaped cake cover or wrap it tightly with plastic wrap to prevent it from drying out. Place it in a cool, dry place away from direct sunlight, as heat can cause the cake to spoil more quickly. The cake should stay fresh for 2-3 days at room temperature.
2. Refrigerating the Cake:
For longer storage, refrigeration is an excellent option, especially if the cake has been frosted with buttercream or mascarpone frosting. The cool temperature helps preserve the freshness and prevents spoilage. However, be mindful of the moisture loss in the cake when storing it in the fridge. Make sure to wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out. A refrigerated cake can stay fresh for up to a week.
3. Freezing for Long-Term Storage:
If you’re planning to keep your mocha cake for an extended period, freezing it is your best bet. Freeze individual slices or the whole cake, depending on your needs. Start by ensuring that the cake is completely cooled, then wrap it in plastic wrap followed by aluminum foil, ensuring it’s airtight. Alternatively, you can store it in a freezer-safe, airtight container. Mocha cake will last for up to 3 months in the freezer, and it’s easy to thaw when you’re ready to enjoy it again. For best results, let the cake thaw overnight in the refrigerator and allow it to come to room temperature before serving.
4. Storing the Frosting Separately:
If you have leftover frosting, it can be stored separately from the cake to maintain its texture. Place the frosting in an airtight container and refrigerate it for up to a week. Before reusing, allow the frosting to come to room temperature and give it a quick stir to restore its creamy consistency.
Properly storing your leftover mocha cake can ensure you get the same delightful flavor and texture even after a few days or weeks!
What To Eat With Mary Berry’s Mocha Cake?
Pairing foods with Mary Berry’s Mocha Cake is all about balancing the richness and complexity of its coffee and chocolate flavors. Here are some delightful options to enhance your mocha cake experience:
1. Fresh Berries:
The slight tartness of fresh berries such as raspberries, strawberries, or blueberries offers a wonderful contrast to the deep flavors of the mocha cake. The natural acidity of the fruit helps cut through the richness of the cake and refreshes the palate. A handful of berries on the side, or even a berry compote drizzled over the cake, brings a burst of color and sweetness that complements the dessert beautifully.
2. Ice Cream or Sorbet:
For a decadent touch, pair your mocha cake with a scoop of vanilla ice cream or a rich chocolate sorbet. The coolness and creaminess of the ice cream provide a smooth contrast to the dense texture of the cake. If you prefer a lighter option, coffee-flavored ice cream or sorbet adds a lovely touch of coherence to the mocha theme.
3. Whipped Cream:
A simple dollop of freshly whipped cream adds an airy and creamy texture that balances out the richness of the mocha cake. You can even add a hint of vanilla or a dash of cinnamon to the whipped cream for extra flavor. If you’re in the mood for something more indulgent, top the cake with chocolate whipped cream for an extra layer of decadence.
4. Nuts and Coffee Drinks:
Pair your mocha cake with a hot cup of coffee or espresso, creating the ultimate coffee and cake pairing. A cappuccino or flat white would enhance the coffee flavor of the cake, creating a perfect harmony of flavors. On the side, serve some salted caramel or candied nuts, like pecans or almonds, for a sweet-and-salty crunch that pairs perfectly with the mocha cake’s rich profile.
5. Panna Cotta or Custard:
A silky panna cotta or creamy vanilla custard is a luxurious dessert pairing with mocha cake. The smoothness of these desserts contrasts beautifully with the slightly crumbly, dense cake, and they bring a lighter touch to the overall indulgence. Infusing the panna cotta or custard with a hint of coffee or chocolate can tie the pairing together seamlessly.
6. A Glass of Dessert Wine or Liqueur:
For a grown-up twist, serve your mocha cake with a glass of dessert wine like a rich, velvety port or a sweet muscat. Alternatively, a splash of coffee liqueur, like Kahlúa, mixed into a glass of chilled milk or poured over the cake itself adds a luxurious, boozy flair that brings the flavors of the cake to life.
7. A Cheeseboard:
A selection of cheeses, especially creamy ones like mascarpone or brie, can make an intriguing pairing with mocha cake. The soft, slightly tangy notes of the cheese create a contrast with the sweet, rich flavor of the cake, offering a sophisticated twist to the dessert experience.
Conclusion
Mary Berry’s Mocha Cake is a timeless classic that combines the best of both chocolate and coffee, creating a dessert that’s rich, indulgent, and absolutely irresistible. From the ease of creating recipe variations to the art of properly storing leftovers, and finding perfect food pairings, this cake offers versatility and joy at every step. Whether you are savoring a slice with a hot cup of coffee or experimenting with new flavor twists, this cake remains a delicious go-to for both special occasions and everyday treats. With its deep, luxurious flavors and ability to be customized, Mary Berry’s Mocha Cake is sure to remain a favorite in any baker’s repertoire.
FAQs
What Are The Key Ingredients In Mary Berry’s Mocha Cake Recipe?
Mary Berry’s Mocha Cake recipe typically includes ingredients such as plain flour, unsweetened cocoa powder, instant coffee, eggs, butter, caster sugar, and baking powder. For the frosting, you’ll need butter, icing sugar, and a bit of coffee to enhance the mocha flavor. The coffee gives the cake a rich depth of flavor, complementing the chocolatey sweetness.
Can I Make Mary Berry’s Mocha Cake Ahead Of Time?
Yes, you can make Mary Berry’s Mocha Cake ahead of time. In fact, the flavors may even improve if the cake sits for a day or two. After baking, store the cake in an airtight container at room temperature. If you’ve already frosted it, it should be fine for up to two days, but if you want to keep it longer, you can freeze the cake layers separately and frost them when you’re ready to serve.
Can I Substitute Ingredients In Mary Berry’s Mocha Cake Recipe?
Yes, there are a few ingredient substitutions you can make. If you’re looking for a caffeine-free version, you can replace the instant coffee with decaffeinated coffee or even omit it completely for a simple chocolate cake. You can also use gluten-free flour if you’re avoiding gluten, though the texture might vary slightly. Additionally, if you don’t have butter, margarine or vegetable oil can be used as alternatives, but butter gives the best flavor and texture.
