Mocha Loaf Cake

5 from 9 votes

Enjoy our irresistible Mocha Loaf Cake, blending rich coffee and chocolate flavours into a moist, delicious treat. Perfect for coffee lovers, dessert enthusiasts, and any occasion.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 353kcal

Author: Claudia

Equipment

1 Loaf tin 10x6-inch (25x15 cm) Different pan sizes - see Note 1
electric mixer
Measuring cups and spoons
Whisk or Sifter
Oven
Toothpick
parchment paper
Kitchen scale

Ingredients

130 g Butter at room temperature (about ½ cup)
130 g Light Brown Soft Sugar about ⅔ cup
2 large Free Range Eggs at room temperature
100 g Plain Flour about ¾ cup
40 g Cocoa Powder about ½ cup
1 teaspoon Baking Powder
75 ml Natural Yoghurt about ⅓ cup
1 tablespoon Milk
1 heaped teaspoon Coffee Granules, dissolved in 1 tablespoon boiling water

For the Icing

150 gr Icing Sugar about ⅔ cup
1 tablespoon Coffee Granules, dissolved in 2 tablespoon boiling water

US Customary - Metric

Instructions

Prepare the Tin: Start by lining a 10x6-inch (25x15 cm) loaf tin with baking parchment. To keep the parchment in place, add a small dab of butter on each side. This will help ensure it doesn’t move around.
Preheat the Oven: Preheat your oven to 160°C (320°F) or 140°C (285°F) for fan ovens, so it’s nice and ready when you finish preparing the batter.
Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer or a stand mixer with the paddle attachment to cream together the softened butter and sugar. Beat on medium speed for about 2-3 minutes, until the mixture is light and fluffy—this is key to a light-textured cake!
130 g Butter, 130 g Light Brown Soft Sugar
Add Eggs: Add the eggs one at a time, beating well after each addition to avoid curdling and ensure they mix in evenly. Scrape down the sides of the bowl as needed for a smooth blend.
2 large Free Range Eggs
Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder (make sure it’s not baking soda), and cocoa powder. Sifting helps aerate the flour and eliminates lumps for a smooth batter.
100 g Plain Flour, 40 g Cocoa Powder, 1 teaspoon Baking Powder
Combine Part of the Dry Mix: Add half of the sifted dry ingredients to the creamed butter mixture. Mix on low speed until just combined—avoid overmixing to keep the cake from becoming dense.
Add Yogurt, Milk, and Coffee: Mix in the yoghurt, milk, and cooled brewed coffee until everything is evenly combined, adding moisture and that delicious coffee flavor.
75 ml Natural Yoghurt, 1 tablespoon Milk, 1 heaped teaspoon Coffee Granules, dissolved in 1 tablespoon boiling water
Add Remaining Dry Ingredients: Stir in the rest of the sifted dry ingredients and beat just until the batter is smooth and fully combined—again, be careful not to overmix.
Transfer to the Tin: Spoon the batter into your prepared loaf tin, smoothing the top with a spatula or the back of a spoon for even baking.
Bake: Place the tin in the middle rack of the preheated oven and bake for about 60 minutes. To check if it’s done, insert a skewer or toothpick into the center; it should come out clean. If not, you can bake it for an additional 5-10 minutes.
Cool the Cake: Let the cake cool in the tin for 15 minutes to set. Use the parchment overhang to gently lift it out and transfer it to a wire rack to cool completely before icing.
Make the Icing: In a small bowl, mix the icing sugar with enough coffee to create a thick, spreadable paste. Adjust the consistency by adding more coffee or icing sugar as needed.
150 gr Icing Sugar, 1 tablespoon Coffee Granules, dissolved in 2 tablespoon boiling water
Ice the Cake: While the cake is still slightly warm, spread the icing over the top, letting it drip down the sides for a lovely finish. Once the icing sets, lightly dust the top with cocoa powder for an extra touch.
Serve: Slice your mocha cake and pair it with a hot cup of tea or coffee for the ultimate cozy treat!

Video

Notes

Note 1:

Round Cake Pans:

8-inch (20 cm): Bake for 25-30 minutes; check for doneness with a skewer.
9-inch (23 cm): Bake for 20-25 minutes; check for doneness.

Square Cake Pan:

8-inch (20 cm): Bake for 25-30 minutes; check with a skewer.
9-inch (23 cm): Bake for 20-25 minutes.

Mini Loaf Pans:

3x5-inch (7.5x12.5 cm): Divide batter among 4 pans; bake for 20-25 minutes.

Muffin Tin:

Standard Muffin Tin: Make about 12 muffins; bake for 15-20 minutes.

Bundt Pan:

Standard Bundt Pan: Bake for 40-45 minutes.

Springform Pan:

8-inch or 9-inch: Bake for 25-30 minutes.

Note 2: Creaming Butter and Sugar: Ensure the butter is soft and at room temperature to achieve a light and fluffy texture. Cream together with sugar until pale and fluffy to incorporate air into the batter.

Note 3: Mixing Dry and Wet Ingredients: Gradually add dry ingredients to the creamed mixture, alternating with yoghurt, milk, and coffee. Mix until just combined to avoid overmixing, which can result in a dense cake.

Note 4: Baking Time and Testing Doneness: Bake at 160°C for 60 minutes or until a skewer inserted into the centre comes out clean. Check the cake towards the end of baking time; if needed, bake for an additional 5-10 minutes to ensure it's fully baked through.

Nutrition