I first made this Mocha Cake on a gloomy Tuesday when my coffee machine broke, and I needed something—anything—with caffeine in it. What started as a quick bake to power through the afternoon slump turned into something special. Spoiler: I ate two slices before dinner.
I followed Mary Berry’s method exactly, even using cold margarine straight from the fridge, which honestly terrified me. The batter looked curdled at first. But against all odds, it baked up beautifully—golden around the edges, fragrant with coffee, and rich but fluffy in texture.
If your icing ever splits or your sponge turns dense, trust me, I’ve been there. Let me show you how I fixed it—and why this is my go-to bake when I need a chocolate-coffee lift.
The Secret Behind This Bake
What makes this cake special is balance. You get:
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Bold, clean coffee flavour (thanks to coffee extract—not granules)
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Moist, airy sponge (from fridge-cold margarine—yes, really)
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Silky mocha icing made with drinking chocolate for that café mocha vibe
Ingredients (and Why They Matter)
| Ingredient | Why It’s Key |
|---|---|
| Self-raising flour | Built-in lift = light, classic crumb |
| Superfine sugar | Dissolves quickly = smoother texture |
| Chilled margarine | Keeps sponge moist, not greasy |
| Coffee extract | Bold flavour, no bitterness |
| Baking powder | Extra lift, just a little |
| Butter (for icing) | Richer, smoother than margarine |
| Drinking chocolate | Mellow mocha flavour, not harsh |
Making It Yours (Without Ruining It)
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No eggs? Use 3 tbsp aquafaba per egg – slightly denser but still delicious.
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Gluten-free? Use GF self-raising flour + ½ tsp xanthan gum. Let batter rest 10 mins.
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Dairy-free? Flora Plant Butter works beautifully in both cake and icing.
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Add-ins? A layer of finely chopped toasted walnuts gives it a coffee-walnut twist.
Mistakes I’ve Made (and How to Fix Them)
| What Went Wrong | Why It Happened | How to Fix It |
|---|---|---|
| Sponge sank | Oven door opened too soon | Wait at least 25 mins |
| Icing split | Cold butter or rushed mixing | Soften butter, add sugar slowly |
| Weak coffee flavour | Used instant granules | Use liquid coffee extract |
| Dense crumb | Overmixed the batter | Stop mixing once combined |
How to Make Mary Berry’s Mocha Cake
Step 1: Preheat & Prep
Heat oven to 180°C/160°C fan (350°F/320°F fan). Grease and line two 8-inch sandwich tins.
Step 2: Make the Batter
In one bowl, beat all cake ingredients together. It may look curdled—especially with cold margarine—but keep going. It’ll come together.
Step 3: Bake
Divide the mixture between tins. Bake for 30–35 minutes until risen and springy. Edges will pull slightly from the sides.
Step 4: Cool
Turn cakes out onto a wire rack, peel off the baking paper, and let cool completely.
Step 5: Make the Icing
Beat softened butter, sifted icing sugar, coffee extract, and drinking chocolate powder until light and fluffy. Add a splash of milk if too stiff.
Step 6: Assemble
Spread half the icing on one sponge, top with the other, and cover with the rest.
Step 7: Decorate
Swirl with a knife or fork, sprinkle with chocolate shavings, and serve.
Serving Suggestions
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Best served with Earl Grey tea and fresh strawberries.
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Enjoy at room temp for up to 2 days (if it lasts that long).
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Store in the fridge (airtight) for up to 3 days—bring to room temp before eating.
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You can freeze the plain sponges for up to 1 month. Defrost, then ice fresh.
Tips from My Kitchen
Little tricks that make this bake smoother every time:
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5-second margarine softening: I microwave it just enough to soften the edges—not melt it. Mixing becomes way easier.
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Sift together: I always sift the drinking chocolate and icing sugar to avoid any sneaky lumps.
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Offset spatula = pro look: Use one to swirl the icing on top—it gives that café-style finish.
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Chill before slicing: A quick 15-minute chill in the fridge firms up the icing so your slices come out cleaner.
Storage + Serving
Storage Method Details Keeps 4 days in the fridge in a lidded container Freezing Wrap individual slices in cling film, then foil. Freeze up to 2 months. Thaw overnight in the fridge Serve with A flat white or espresso, fresh raspberries, or a scoop of vanilla gelato. Heaven.
FAQs – Real Query Answers
Q: Can I use instant coffee instead of extract?
A: You can, technically. Dissolve 1 tbsp instant coffee in 1 tbsp boiling water. But honestly? It lacks the depth and smoothness of real extract.Q: Why margarine instead of butter?
A: It’s Mary’s magic! Cold margarine keeps the sponge soft and stable. I tested it with butter once—tasted fine but turned greasy and sunk in the middle.Q: Can I make this as a traybake?
A: Yes! Use a 9×13-inch tin and bake for 25–30 minutes. No need to sandwich—just cool and spread icing over the top.Q: Does it taste like strong coffee?
A: Nope! It’s more of a mellow mocha—the coffee and chocolate balance beautifully. Even my “no coffee after 2pm” friend went back for seconds. -
