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
- Dissolve the instant coffee in 30 ml of hot water taken from the total water amount.
- 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.
- Pour the batter into greased or lined mini cake moulds.
- Bake in a preheated oven at 180°C for 30 minutes or until fully baked.
- Allow the mini cakes to cool slightly before decorating.
Prepare the sauce
- In a saucepan over very low heat, warm the cream and chocolate together until soft and melted.
- Remove from heat, add the butter, and stir until smooth and glossy.
Serve
- Serve the mini cakes with chocolate sauce and fresh fruit.
- 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
