It was my bday!! Woop woop! I LOVE birthdays and this year my housemates, who know me too well, chipped in to buy me an amazing baking tray with moveable partitions so you can choose the exact size of cake you want, or adjust depending on how much mixture you have. The movable sides make it so easy to remove the cake from the tin as well – just line with baking parchment before, and then after use a sharp knife to release the cake from the sides of the tin, and then simply remove the sides of the tin. It’s so ideal.
I decided to christen it last night with two cakes, the first being a single layer Mocha Cake which I topped with a cinnamon-sugar crunch topping. I don’t really like coffee, so I only used 50g of coffee powder, but if you like your mochas strong and your cakes caffeinated then whack in up to 75g. This also made quite a small cake, about 20cm squared. Also this is definitely a breakfast cake! Coffee, cinnamon, eggs…this cake just screams ‘PUT DOWN THE WHEATGRASS SMOOTHIE AND EAT ME!!’
For the cake:
150g Caster Sugar
150g Plain Flour
2 tbsp Baking Powder
100g Chocolate chips
2 tbsp Cocoa powder (I used Bournville)
50g Instant Coffee Powder
For the topping:
50g Soft Brown Sugar
2 tsp Cinnamon
1 – Preheat the oven to 180C and line your baking tin.
2 – Cream together the butter and sugar. Once fully mixed, add in the eggs one by one and combine.
3 – Add the flour and baking powder and stir.
4 – Add the coffee powder, cocoa powder and chocolate chips and combine.
5 – Pour into baking tin.
6 – Mix the brown sugar and cinnamon and sprinkle over the top of the cake. It doesn’t matter if some of it sinks in, but try and mix it well in a bowl before so it is light enough to just settle on top.
5 – Pour into tin and bake for 35-40 mins.
6 – Remove, leave to cool, and enjoy!