Mocha loaf cake

Name: Mocha loaf cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 130 g butter, at room temperature; 130 g Waitrose Fairtrade Light Brown Soft Sugar; 2 Waitrose British Blacktail large Free Range Eggs, at room temperature; 100 g plain flour; 40 g Green & Black’s Fairtrade Organic Cocoa powder; 1 tsp baking powder; 75 ml natural yogurt; 1 tbsp milk; 1 heaped tsp Clipper Super Special Fairtrade Organic Coffee granules, dissolved in 1 tbsp boiling water

This loaf cake is made with coffee granules and cocoa powder to give the distinctive coffee taste with a hint of sweetness. It is topped with a coffee icing and a dusting of cocoa powder.

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Vegetarian

Serves10
CourseCake
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

130g butter, at room temperature
130g Waitrose Fairtrade Light Brown Soft Sugar
2 Waitrose British Blacktail large Free Range Eggs, at room temperature
100g plain flour
40g Green & Black’s Fairtrade Organic Cocoa powder
1 tsp baking powder
75ml natural yogurt
1 tbsp milk
1 heaped tsp Clipper Super Special Fairtrade Organic Coffee granules, dissolved in 1 tbsp boiling water

FOR THE ICING

150ml Tate & Lyle Fairtrade Icing Sugar
1 tbsp Clipper Super Special Fairtrade Organic Coffee granules, dissolved in 2 tbsp boiling water

Grease and line a 900g-1kg loaf tin with baking parchment, and preheat the oven to 160°C, gas mark 3. Cream together the soft butter and sugar with an electric hand mixer until light and fluffy, and then beat in the eggs one at a time.
Combine the flour, cocoa powder and baking powder in a small bowl, and then add half of this dry mix to the creamed butter and sugar. Mix well to combine, and then stir in the yogurt, milk and coffee.
Add the remaining dry mix and beat well until the mixture is smooth. Then spoon it into the prepared tin, smooth the top and bake in the oven for an hour, or until a skewer inserted into the centre comes out clean. If it isn’t quite done, return to the oven for a further 5-10 minutes. Allow the cake to cool in the tin for 15 minutes before transferring to a cooling rack.
To make the icing, gradually mix together the icing sugar with the coffee to form a thick paste. Spread the icing over the top of the warm cake, encouraging it to drip down the edges. Dust with cocoa powder when the icing has set.

Typical values per serving when made using specific products in recipe