• عربي

    • Mini Mocha Chocolate Cake

    An elegant Ramadan dessert that blends rich chocolate flavour with the invigorating taste of coffee. A perfect treat to re-energise after iftar. Easy to make with Foster Clark’s dark chocolate cake mix, it’s beautifully served with glossy chocolate sauce and fresh fruit.

    Makes

    8-10 mini cakes

    Ingredients

    For the cake

    • 1 pack Foster Clark’s dark chocolate cake mix
    • 3 eggs
    • 80 ml vegetable oil
    • 275 ml water (reserve 30 ml for dissolving coffee)
    • 2 Tbsp instant coffee

    For the chocolate sauce

    • 150 g dark chocolate (or milk chocolate, if preferred)
    • 150 g cream
    • 10 g butter (for shine and smooth texture)

    Instructions

    Prepare the cake

    1. Dissolve the instant coffee in 30 ml of hot water taken from the total water amount.
    2. In a large bowl, combine the cake mix with eggs, oil, and the remaining water. Add the coffee mixture and beat for 2 minutes on medium-high speed until smooth.
    3. Pour the batter into greased or lined mini cake moulds.
    4. Bake in a preheated oven at 180°C for 30 minutes or until fully baked.
    5. Allow the mini cakes to cool slightly before decorating.

    Prepare the sauce

    1. In a saucepan over very low heat, warm the cream and chocolate together until soft and melted.
    2. Remove from heat, add the butter, and stir until smooth and glossy.

    Serve

    1. Serve the mini cakes with chocolate sauce and fresh fruit.
    2. Dust with a little instant coffee on top for a bold, aromatic finish.

    Foster Clark’s Tip

    Adjust the amount of coffee between 1 to 3 tablespoons to get your preferred balance of flavour between coffee and chocolate.

     

    Made with

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