Mocha Cake

Mocha Cake

Mocha Cake is my new favorite dessert! I can’t tell what exactly inspired me but developing this recipe has been a wonderfully delicious experience and it only took a few trials to achieve…well…what I was aiming for. I am not a big fan of coffee flavored desert (except for tiramisu) but this cake is all about the balance between the subtle coffee flavor and the chocolate. At first the liquor I was using was Baileys but eventually I tried the Amarula and was amazed at how well its flavor compliments the coffee and chocolate. Four spoons of liquor may seem like a lot but my kids eliminate their pieces without ever complaining about the taste of liquor.

The best part about this Mocha Cake is that it takes no time to make and does not require baking.

Serves 6

This recipe can be doubled for 12.


25 ladyfingers
200g cream cheese
200ml whipping cream
1/2 cup sugar
5 Tbs Amarula liquor, divided
5 tsp instant coffee, divided
1 tsp vanilla extract
1 cup warm milk
100g bar of milk chocolate or chocolate chips
1 Tbs cocoa powder
Chocolate squares for decoration (optional)

Make the cream: Combine the cream cheese, whipping cream, sugar, 3 Tbs of Amarula, vanilla, and 1 1/2 tsp of the instant coffee in a medium bowl and beat with an electrical mixer until stiff peaks.

Assemble the cake: Add 3 tsp of instant coffee and 2 Tbs of Amarula to the warm milk. Dip the ladyfingers on both side and line the bottom of a 8 inch spring fold cake pan with them. The cream used in this recipe is quite thick that is why the ladyfingers need to be well infused with milk without falling apart. Break some of the lady fingers to cover the gaps if necessary.

Pour half of the cream over the lady fingers and spread it evenly with a spatula.
Line a second layer of ladyfingers and cover it with the rest of the cream.

Cover with cling paper and refrigerate overnight.

Decorate the cake: Melt the chocolate with 2 or 3 Tbs of milk over gentle heat in a nonstick pan or over a double boiler. Let cool slightly.
Unmold the cake by running a sharp knife around the edge of the spring fold pan. Press a couple of teaspoons of cocoa over the sides of the cake to give it a finished look after unmolding.
Glaze the top of the cake with the chocolate and sprinkle the remaining instant coffee on top.
Decorate with a few chocolate squares.

Wine suggestion: Port or Banyuls which is a French fortified aperitif or dessert wine.

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4 comments on “Mocha Cake

  1. Kevin Ashton
    July 8, 2015 at 3:41 pm

    Is the topping firm enough to hold the squares in place or have push them a little into the cake?
    Either way its looks good Lena 🙂

    • Lena
      July 8, 2015 at 8:55 pm

      Hi Kevin,
      The chocolate topping is very soft and creamy and remains soft even after refrigeration, I use Godiva or Lindt milk chocolate bar and melt it with a couple of tablespoons of milk. And therefore yes, I push the squares in to the cake a little:)
      Thanks for stopping by.

  2. Corina
    July 9, 2015 at 11:11 pm

    It looks great and also sounds like a perfect summer dessert as you don’t need to bake it.
    Corina recently posted…Chimichurri PeasMy Profile

    • Lena
      July 11, 2015 at 11:37 am

      Thank you Corina, yes absolutely! In fact I hosted had a multiple course dinner party last night and served this cake for desert because it is quick and decadent… my friends literally polished theirs plates:)
      Thanks for stopping by.

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