There really should be some kind of feature on Pinterest to be able to block a certain kind of picture and for me that would be C-A-K-E! Not that I eat it much anymore, or bake it for that matter, rather opting for a healthier lifestyle but the kids still cry out for a bit of homebaking if not for afternoon tea for school lunches. I usually make the basics but there was something with chocolate and coffee that caught my eye one day and that was it. That’s all I could think about so the Mochaccino Bar Cake was made.
The recipe I used was my standard No Fuss Fudge Cake which uses no eggs or dairy and is made with your basic pantry staples. It really is my ‘go to’ recipe for any cake. I just change it up with flavours and the pans I bake it in. This little bar cake pan is a favourite of mine. Just enough for little hands to hold and the right size for me if I’m feeling a little indulgent. A good strong cup of instant (or espresso if you have it) is all you need to add to my recipe.
I added a little coffee liquid to the icing mix which changed it up again slightly and sprinkled lightly with a little shake of cappuccino chocolate powder I had in the pantry.
When the kids ate them they said they tasted like coffee. I said “that’s strange” and they ate them anyway. My little boy does like the odd sip of coffee and still likes his ‘baby cino’ if we’re ever out for a coffee. He did devour them.
A not too sweet treat for young and old, these Mochaccino Bar Cakes are sure to please.
I have added coffee to this basic cake mix before in the form of the above and also a plain coffee cake below. The recipe is so versatile. You really should give it a go.
No Fuss Fudge Cake
- 1 and half cups plain flour
- 3 tablespoons cocoa
- 1 cup sugar
- 1 cup strong coffee
- 1 tablespoon white vinegar
- 6 tablespoons oil (I use canola)
- 1 teaspoon bicarb soda
- half teaspoon salt
Icing:
- 1 cup icing sugar
- 1 tbs butter
- enough strong coffee to make a spreadable consistency
- Turn oven to 180 C (375 F).
- Grease a mini bar pan well.
- Put the flour, sugar, cocoa and coffee in a bowl.
- Add vinegar, oil, baking soda and salt.
- Mix until smooth. (Mixture is runny.)
- Pour into the pan.
- Bake 35 to 40 minutes or until a skewer inserted comes out clean.
- Cool for 10 minutes then take out of tin.
- Ice with coffee icing.
Love your comment to the kids when they noticed the coffee flavor. I will remember that the next time someone comments on my baking. Thanks for sharing your recipe. Linda@Wetcreek Blog
This looks absolutely delicious, Anne! Thanks for sharing recipe!
Have a wonderful week!
Hugs and love from Portugal,
Ana Love Craft
http://www.lovecraft2012.blogspot.com
Yum!! Gee I love anything mocha flavoured! Haha your son sounds like he has a very good palate! Happy Fabulous Foodie Fridays xx
Oh my…so delicious! Pinned and tweeted. Thank you for being part of our party. I hope to see you on tonight at 7. Lou Lou Girls
I love this! You can't go wrong with coffee and chocolate!