Chocolate Mocha Jo Cake

Last weekend was my next door neighbour’s birthday. Until receiving the invite to her party, I’d thought she was in her late 20’s, so when I found out she was actually going to be 40, after the initial surprise I knew I had to make an AMAZING cake to celebrate.

She’s alergic to a few random things like oranges, so I decided to play it safe with a mocha cake, as I already knew she likes chocolate and coffee.

I dug out a recipe that my mum made for my birthday when I was about 12, and although I couldn’t really remember what it was like, I knew I’d liked it so i was sure it would work.

Unfortunately, when I took the cake out of the oven, it was literally as flat as a pancake (see measuring photo below!)

A celebration cake can’t be flat, so I made another, and made 1 & 3/4 times the original amount of icing.

The finished cake turned out huge – in fact it was still being eaten 4 days after the party – and Jo was super happy with it.

I made a white chocolate ganache with creme fraiche to decorate the cake, and originally tried piping the lettters and stars onto greaseproof paper and freezing it, but they just didn’t set hard enough, so I had to pipe free-hand.

Cake decorating isn’t my greatest skill, so I’m pretty happy with how it turned out!

I finished the cake by adding white chocolate stars all around the edge – a proper celebration cake!



Chocolate Mocha Jo Cake

Cake Ingredients (I doubled this to make 2 layers):

  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • 175g self raising flour
  • 25g cocoa powder
  • 75ml condensed milk
  • 30ml Camp coffee essence
Beat together the butter and sugar then gradually add in the eggs. Sift in the flour and cocoa and gently mis in with the condensed milk and coffee essence. Bake in a 9″ greased and lined tin at 180 degrees for about half an hour, until a skewer comes out clean.
Icing Ingredients:
  • 175g plain chocolate
  • 90g butter
  • 2tbsp Camp coffee essence
  • 170g tin condensed milk
Melt all the ingredients together and stir until smooth. Leave to cool until thick enough to spread, then sandwich the two cakes together and spread the rest all over the top and sides.
Decorate with white chocolate ganache and white chocolate stars!