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Double Coffee Lush Chocolate Cake

By: Ramona Cuisine from
Double Coffee Lush Chocolate Cake
Double Coffee Lush Chocolate Cake

"This double coffee lush chocolate cake is fudgy, moist, rich and totally irresistible. Are you a coffee lover? Well, then I can and will only say that it is an utterly Easter cracking cake ?. A must have, must make, must indulge with. This fudgy chocolate cake is rich, moist and absolutely irresistable. Perfect choice foa any mocha cakes lovers. The coffee icing is absolutely to die for making this double coffee lush chocolate cake so moreish and an absolute winner for any party or any occassion."

NotesIf you’re using salted butter make sure this is only slightly salted, if butter is totally unsalted use a pinch of salt.

In the event that you can’t stand coffee and would like to replace that, do so and use freshly squeezed orange juice (same amount as the coffee) and zest from 1/2 small unwaxed orange.

If you liked this cake I think you would also like this super moist and flavoursome carrot cake. Absolutely delicious for a carrott cake lover. Check it out.


Preparation Time30 min

Cooking Time35 min


  • For the icing :170 g chocolate melted
  • 55 g butter unsalted
  • 140 ml strong coffee 140 ml milk +4 tbsp coffee granules
  • 1 tsp Vanilla powder
  • 320 g icing cane sugar
  • 1 pinch salt *
  • For the cake :150 g plain flour
  • 150 g wholemeal flour
  • 3 eggs - separated
  • 1 tsp soda bicarbonate


  1. Preheat the oven at 180°C or gas mark four and butter and flour or line two 20cm/8in cake tins with parchment.

  2. Make a strong coffee with 280ml milk and 18tbsp Nescafé. Allow to cool. I make all the coffee at once and then split it into half using one half for the icing and the other for the actual cake.

  3. Melt the 50g butter for the icing and set aside to cool.

  4. In a bowl, sift the flour together with the baking powder, cacao powder and a pinch of salt unless you use salted butter. Mix a little.

  5. In a freestanding mixer place the egg yolks with 200g sugar, vanilla and the soft butter. Mix for about 4-5 mins until it becomes nice, fluffy and creamy. Add the kefir or the soured cream and mix for another 2 mins. Add the melted chocolate(90g) and mix for 1 more min.

  6. Beat the egg whites with the remaining 80g sugar until stiff and form nice and firm peaks.

  7. With a spatula, fold slowly the flour and cacao mixture into the egg and butter mixture. Add the coffee (make sure it is not hot but is lukewarm at most) and fold in the heated egg whites. Fold carefully and gently so the batter remains nice and airy.

  8. Pour the cake mixture into the tins making sure they are getting pretty much even amounts of cake mixture.

  9. Bake for about 30-35 min until risen. Check the middle section of the cake with a wooden skewer to make sure this comes out clean. That will indicate that the cake is ready. Take the cakes out of the oven let them rest for 10-15 min. Take out of the tins and gently place them on a cooling rack.

  10. I always make my icing while the cake bakes. I recommend to put a timer so that the cake does not get overly baked.

  11. Sift the icing sugar into a bowl, add 1/2 coffee liquid mix well so that no sugar lumps form. Add the remaining coffee, the vanilla, the melted butter and the melted chocolate. Mix all well until incorporated and looks lush and creamy.

  12. Put in the fridge to rest and harden for about 15 min.

  13. Ideally is to cut each cake into two and layer them with the icing in between each layer. I have not cut them this time and I should have so I recommend you do.

  14. Finish with a top icing layer and enjoy!

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