Mochaccino mud cake

This mochacino mud cake is cleverly disguised as a delicious chococolate-infused coffee underneath whipped cream and beautiful latte art!

  • 1 hr cooking
  • Makes 12 Item
  • Print


Mochaccino mud cake
  • 1 small_piece butter, stick
  • 3 tablespoon butter, chopped coarsely
  • 104 millilitre dark chocolate, chopped coarsely
  • 1 1/3 cup sugar
  • 2/3 cup water
  • 1/4 cup coffee liqueur
  • 3 tablespoon instant coffee granules
  • 1 cup all-purpose flour
  • 3 tablespoon self-rising flour
  • 3 tablespoon cocoa powder
  • 1 egg
  • 1 1/2 cup heavy cream, whipped
  • 3 tablespoon chocolate syrup
  • 1 1/2 tablespoon cocoa powder


Mochaccino mud cake
  • 1
    Preheat oven to 162°C. Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.
  • 2
    Combine butter, chocolate, sugar, the water, liqueur and coffee in small pot; stir over low heat until smooth.
  • 3
    Transfer mixture to medium bowl; cool 15 minutes. Whisk in sifted flours and cocoa, then egg. Divide mixture among baking cups.
  • 4
    Bake large cakes about 1 hour, small cakes about 50 minutes. Turn cakes onto wire rack to cool.
  • 5
    Remove cakes from baking cups. Place cakes in coffee cups, top with cream. Place chocolate syrup into piping bag fitted with small plain tube, pipe spirals over cream; feather and fan cakes by pulling a skewer through the spirals or, dust cakes with sifted cocoa.


You will need six 355ml or twelve 120ml capacity coffee cups for this recipe.

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