Chocolate Soldier Cake with Mocha Butter Cream

    1 hour 40 minutes

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

    Australian Capital Territory, Australia
    2 people made this

    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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