I do like a mochaccino every now and then, likewise a coffee-flavoured cake, with coffee of course! The coffee flavour didn't come out too strongly in this recipe from Gee Charman's Guilt-Free Baking (Nourish Books, 2015) so it's suitable for kids too. For an adult version I'd add more coffee and maybe some ground coffee too. It's a bonus bake in my A to Z of bakes!

You can use a 20cm round cake tin or 30cm x 20cm brownie tin and cut the cake into squares.

100g butter
1/2 c coconut sugar
1/2 c dark brown sugar
1/2 c cocoa or cacao powder
1 c strong espresso coffee
1/2 c milk
2 eggs
2 1/2 c flour (I used 1 c wholemeal spelt, 1 1/2 c spelt)
2 tsp baking powder
1 tsp baking soda

For the icing:
200g cream cheese, softened
3/4 c icing sugar
1 tbsp cocoa or cacao powder, sifted

Preheat the oven to 180C. Line your cake tin with baking paper.

In a large saucepan melt the butter, sugars, cocoa powder and coffee. Bring to the boil then turn down to simmer for 1 min and remove from heat.

Whisk the flour, baking powder and baking soda into the melted mixture. Whisk the milk and eggs together then add to the mixture.

Pour into your tin and bake for 20-25 min until a skewer inserted into the centre of the cake comes out clean. 

Remove from the tin and let cool on a wire rack. My one rose unevenly so I purposely shaped it to be more dome-like.

Mix together the icing ingredients and spread over the cake once it's fully cooled. Dust with cocoa powder.