Mocha cake

Mocha cake

Serves 10–12

Ingredients:

For the sponge:

4 eggs, at room temperature

50g sugar

1 tbsp instant coffee powder, dissolved in 1 tbsp water

60g flour

For the mocha cream:

250ml Connacht Gold Fresh Cream

3 tbsp icing sugar

60g cream cheese, softened

60g Connacht Gold Creamery Butter

1 tbsp instant coffee powder, dissolved in 1 tbsp water

To serve:

Dark chocolate, grated

Method:

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease two 20cm round cake tins and line with parchment paper.

2 Beat the eggs, sugar and dissolved coffee for 10 minutes until fluffy. Gently fold in the flour. Divide the batter among the tins and bake for 18-20 minutes until a skewer inserted into the centre comes out clean. Allow to cool completely on wire racks.

3 Beat the cream and sugar until stiff peaks form.

4 Beat the cream cheese, butter and dissolved coffee for one minute, then fold in half of the beaten cream mixture. Fold in the remaining cream until combined.

5 Place one sponge on a serving platter and spread over one-fourth of the icing. Top with the other sponge and spread the remaining icing to cover. Top with chocolate shavings and refrigerate for 30 minutes before serving.

Per Serving 170kcals, 12.8g fat (7.5g saturated), 10.9g carbs, 6.3g sugars, 3.6g protein, 0g fibre, 0.06g sodium

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