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Coffee and Chocolate Chip Cake

This balance of a light coffee flavoured cake with a rich, chocolatey icing is perfect when you want a sweet treat with a hot drink but don’t want to regret eating it afterwards.

It makes one cake which should serve around 12 people but will keep in an airtight container for a few days if you want it all to yourself. The addition of the coffee makes it a perfect accompaniment to a caffeine break but is also perfect if you’re trying to cut down on your coffee consumption while still getting the taste.

If you really really love your cocoa, you can make it a bit richer by adding 250g melted dark chocolate to the cake mixture so the coffee takes a bit more of a back seat.

Coffee and Chocolate Cake


For the cake

  • 250g unsalted butter
  • 1 tbsp good-quality instant coffee
  • 100g chocolate chips
  • 150g self-raising flour
  • ½ tsp bicarbonate of soda
  • 50g cocoa powder
  • 400g 2oz caster sugar
  • 4 medium eggs, beaten
  • 2 tbsp vegetable oil (canola is best)
  • 130ml milk
  • 150g plain flour

For the butter icing

  • 100g chocolate (at least 70% cocoa solids)
  • 50g unsalted butter
  • 6 tbsp double cream
  • 50g icing sugar


  1. Preheat your oven to 170C/340F/Gas 3½
  2. Grease a 24cm/10in cake tin and line with baking paper
  3. Slowly melt the butter for the cake in the microwave or over a pan of simmering water. When melted, stir in the coffee until combined and set aside
  4. Mix together the flour, bicarbonate, sugar and cocoa in a large bow
  5. Add the beaten eggs, oil and milk into a small well in the flour mix and stir gently to combine all the ingredients
  6. Add the butter and coffee mixture along with the chocolate chips and stir to combine. The mixture should remain quite wet
  7. Pour into the prepared baking tin and cook for approximately one hour
  8. When there are 15 minutes to go, place all icing ingredients in a pan. Heat gently and stir until smooth
  9. Turn out the cake onto a wire rack and leave to completely cool
  10. Spread the icing over the cake using a palette knife once it is cooled


The iced cake will keep in the fridge for around 1 or 2 days in an airtight container. If you want to bake ahead and store at room temperature, ice it before serving.

It is also perfect without the icing if you want something a bit less rich