Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Mocha cake with latte icing

  • Serves 8-10
  • Prep 15 mins
  • Total time 1 hr 15 mins, plus cooling
3.2/5 rating (30 votes)
Mocha cake with latte icing
Mocha cake with latte icing

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4.
  • 2Grease and base-line a 20cm x 9cm x 8cm deep loaf tin. Put all the cake ingredients into a food mixer to combine; tip the mix into the tin. Bake for 1 hour or until set in the middle; cool in the tin.
  • This has a gentle coffee flavouring and the dual-tone chocolate creates a very special – and dead simple – decorative topping.
  • 3For the icing, beat the cream cheese and coffee powder until just combined, then mix in the icing sugar.
  • 4Top the cake with the icing and finish with curls made from the chocolate bar using a peeler.
  • Photograph by Kris Kirkham

Get ahead

Make the cake a day ahead; store uniced in an airtight container. The uniced cake freezes well, too.

You will need

  • 125g very soft butter, plus extra for greasing
  • 2 tbsp espresso instant coffee powder, such as Carte Noire
  • 1 tbsp cocoa powder
  • 1 x 250ml tub crème fraîche d’Isigny
  • 225g caster sugar
  • 3 large eggs
  • 225g self-raising flour
  • 1 tsp bicarbonate of soda

For the latte icing:

  • 1 x 180g tub full-fat Philadelphia cream cheese, chilled
  • 1 tsp espresso instant coffee powder, such as Carte Noire
  • 3 tbsp icing sugar

To decorate:

  • ½ x 100g bar Lindt double milk chocolate bar

+ Nutritional Information