Chocolate Soldier Cake with Mocha Butter Cream

Chocolate Soldier Cake with Mocha Butter Cream


2 people made this

A rich chocolate cake with walnuts and coconut, layered between a decadent mocha butter cream then smothered with your favourite chocolate icing to serve.

Dotty1 Australian Capital Territory, Australia

Serves: 10 

  • Soldier Cake
  • 130g butter
  • 130g caster sugar
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1 1/2 tablespoons chopped walnuts
  • 1 1/3 tablespoons coconut
  • 190g self raising flour
  • 1 dessertspoon cocoa
  • 1 pinch salt, to taste
  • Mocha Butter Cream
  • 60g dark cooking chocolate
  • 60g butter, softened
  • 1 dessertspoon instant coffee
  • 250g sifted icing sugar
  • 2 tablespoons milk
  • prepared chocolate icing

Preparation:40min  ›  Cook:1hour  ›  Ready in:1hour40min 


  1. Preheat oven to 180 degrees C. Cream butter and sugar. Add well beaten eggs, milk, nuts and coconut. Stir in sifted flour, cocoa and salt. Pour into a deep 16cm tin and bake for about 1 hour.
  2. Mocha Butter Cream

  3. Grate chocolate in a bowl over hot, not boiling, water. Add butter, instant coffee then cream well. Add icing sugar gradually, beat well after each addition. Soften with a little milk if necessary.
  4. Assembly

  5. Allow cake cool then slice into 3 layers. Fill each layer with mocha butter cream then reassemble the layers. Cover with warm chocolate icing.

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