Mocha Cake with Coffee Icing
This cake is lusciously moist and has a secret ingredient towards that end. Quick oats! So you can feel a little healthier making this, sorta kinda. I find that it gives a lovely texture to the cake but you don’t feel the oats, if you get me. They just play their role.
The icing you whip up 1,2,3 in a bowl, just stir together and done. The only thing you have to do which takes a little time is to soak the oats. So gather the ingredients after you preheat the oven to 350 F/180 C.
Put the oats together with the powdered espresso coffee and stir and pour boiling water over the lot, stir and cover and set aside for 20 minutes.
While the oats are absorbing the water, place the softened marg/butter in a mixing bowl and add the sugars.
Beat till combined
Just wanted you to see how the oat mixture should look. Thick and soft.
Add the vanilla, eggs and the oatmeal mixture to the sugar/butter in the bowl and beat briefly.
Now add the flour, baking soda, salt and cocoa powder.
Beat just till combined.
Pour the batter into a greased and floured tube pan.
Place cake in hot oven and bake for 50-55 minutes or till wooden toothpick comes out clean. Let cake cool in pan completely on wire rack. While cake is cooling, prepare the coffee glaze.
In small bowl, mix together the vanilla, coffee powder, water and oil and add powdered sugar. Stir till smooth. Remove cake from pan and plate. Drizzle over cooled cake.
Mocha Cake with Coffee Icing
3 packets Starbucks Via instant coffee or 1 heaping tablespoon other strong instant espresso coffee powder
1 cup (80 grams) quick oats
1 1/3 cups (315 ml) boiling water
3/4 cup (200 grams) softened margarine or butter
1 cup (213 grams) packed brown sugar
1 cup (200 grams) white sugar
1 teaspoon vanilla
2 large eggs
2 cups (250 grams) white flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3 tablespoons cocoa
Coffee glaze:
1/2 teaspoon vanilla
1 tablespoon instant espresso coffee powder
1-2 tablespoons warm water
1 1/2 tablespoons oil
1 cup (120 grams) powdered sugar
Directions:
Preheat the oven to 350 F/180 C.
In a small bowl, mixed together the oatmeal, coffee powder and the boiling water and stir. Cover for 20 minutes. The water should be mostly absorbed and the oatmeal soft. Place the sugars, marg/butter in a bowl and beat till combined. Add the eggs, vanilla, oatmeal mixture and beat and add the flour, baking soda, salt and cocoa and combine just till no pockets of flour remain. Flour and grease a tube pan and pour batter in. Bake about 50-55 minutes or till a wooden toothpick comes out clean. Let cake cool in pan on wire rack. While it cools, prepare the icing. Place vanilla, coffee powder, warm water and oil in a small bowl and stir together adding powdered sugar and stir till icing is smooth. When cake is COLD, remove from pan and place on platter and generously drizzle icing all over cake.
Hi Deb,
Do you feel GF oats will be ok to use?
Cake recipe looks Fabbbbbb
Stay safe and well
S xx
For sure, can’t see why not!
Can canola oil be substituted for margarine
I cannot promise you how it will turn out, the texture may be slightly different. If, however, you want to give it a shot, substitute 1/2 cup + 1 tablespoon oil for the marg. Good luck!
Looks lovely Debbie
Thanks so much!
I only have old fashioned oats. Should I soak them for longer, do you think? I’m excited to try this recipe!
Hi Molly! Yes, definitely soak them longer or you will “feel” them in the batter. It adds an interesting texture and moistness to the cake, but you don’t want it to define the cake if you get me. I’d say 30 minutes should do it.