Decadent Mocha Cake

    Decadent Mocha Cake


    27 people made this

    This is a cake for the serious chocolate lovers. It has a subtle flavour added from Tia Maria and a dark chocolate glaze.

    Serves: 14 

    • 125g butter
    • 185g dark chocolate, roughly chopped
    • 3 eggs
    • 2/3 cup (150g) caster sugar
    • 1 1/3 cups (150g) finely ground walnuts
    • 2 tablespoons plain flour
    • 3 tablespoons Tia Maria
    • 1 teaspoon vanilla essence
    • Glaze
    • 60g dark chocolate, melted
    • 2 tablespoons Tia Maria
    • icing sugar for dusting

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat the oven to 160 degrees C.
    2. In a saucepan over medium heat, melt butter and 185g of the chocolate, stirring until blended. Remove from heat and let cool.
    3. In a large bowl, beat eggs and sugar for about 3 minutes until thick and lemon-coloured. Stir together ground walnuts and flour. Gradually stir into the egg mixture.
    4. Stir in Tia Maria and vanilla essence into the chocolate mixture, then stir into the egg mixture until well blended. Pour mixture into a well greased 23cm cake tin.
    5. Bake in preheated oven for 35 to 45 minutes or until top is set. Cool cake slightly in the pan, then remove onto a cooling rack.
    6. Dust the top with icing sugar. Stir together 60g melted chocolate and Tia Maria. Drizzle over cake.

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    Reviews (5)


    Something else. My, is this chocolaty! I made this gluten-free, substituting cornflour for flour, and extra strong coffee (4x) for the chocolate liqueur. It got raves, but you can only eat a small amount. Next time I will grease and flour the bottom of my tin. [Note: walnuts have a lot of oil in them, and there is a fine line between ground walnuts and walnut butter. You may want to add the flour to the nuts as you grind them.] - 18 Jul 2008


    Wow, this is definitely a keeper!! Simple and fast - very chocolatey, very decadent! Wonderful for a dinner party. As with the previous reviewer, I found it helpful to add flour when grinding the walnuts. Looks and tastes even better when served with fresh raspberries (and a raspberry coulis if you have time). - 18 Jul 2008


    Very rich and decadent. Comes together quickly. I too recommend lightly geasing and flouring the bottom and sides. Raspberries on top were a nice touch. - 18 Jul 2008

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