There are fewer things better in life than a cup of coffee and a bar of chocolate. Put the two together - in a deliciously decadent cake - and you end up with the treat of dreams.

We’ve supplied two versions of the recipe here - one with dairy and one without, so that nobody misses out on the deliciousness. Don your apron and get ready to make a chocolate cake that would make the cast of Matilda proud.

Chocolate and Coffee Cake (Dairy version)

You’ll need:

·   10-inch round cake tin

·   1 large mixing bowl

·   1 medium mixing bowl

·   Espresso machine

·   Kitchen scales

Ingredients

For the cake:

·   250g dark chocolate (70% cocoa solids)

·   250g unsalted butter

·   1 shot of Pact Coffee espresso (approx. 40ml), cooled

·   150g self-raising flour

·   150g plain flour

·   ½ tsp bicarbonate of soda

·   80g cocoa powder

·   500g caster sugar

·   4 free-range eggs

·   2 tbsp sunflower or vegetable oil

·   80ml milk

For the icing:

·   100g chocolate (at least 70% cocoa solids)

·   50g unsalted butter

·   6 tbsp double cream

·   50g icing sugar

 Method

1. Preheat the oven to 170C. Lightly grease a 10-inch cake tin and line it with baking paper. 
2. Combine the chocolate, butter and coffee in a bowl set over a pan of simmering water. Be very careful that the bowl does not touch the water.
3. Stir until melted and smooth then remove from the heat and set aside.
4. In a large bowl, mix together the flour, bicarbonate of soda, cocoa and sugar.
5. Make a well in the middle of the dry ingredients.
6. Add the beaten eggs, oil and milk into the well and stir carefully to combine all the ingredients.
7. Add the chocolate and butter mixture and stir until combined. The mixture should be very wet – so don’t panic if you think it’s looking a little liquidy!
8. Pour into the prepared baking tin and cook for 1 hour, or until a skewer inserted into the cake comes out clean.
9. Leave to cool before removing from the tin.
10. To make the icing, place all the ingredients into a pan on a low heat. Stir until silky smooth.
11. Once both your cake and icing have completely cooled, spread the icing over the cake in your chosen style.
12. Top with optional pistachios, rose petals or coffee beans.
13. Voila! Enjoy, with possibly even more coffee?

Chocolate and Coffee Cake (Vegan version)

You’ll need:

·   9 x 13 inch cake tin

·   1 large mixing bowl

·   1 medium mixing bowl

·   Equipment to brew coffee e.g V60, Chemex or AeroPress.

·   Kitchen scales

For the cake:

·        435g plain flour

·        350g caster sugar

·        55g cocoa powder

·        1 teaspoon salt

·        2 teaspoons bicarbonate of soda

·        420ml brewed Pact Coffee, cooled

·        195ml vegetable oil

·        60ml maple syrup

·        2 tablespoons white distilled vinegar

·        2 teaspoons vanilla extract

For the icing:

·      200g vegan dark chocolate (at least 70% cocoa solids)

·      100g vegan butter (unsalted)

·      100g icing sugar

·      215ml vegan double cream

Method

1. Preheat the oven to 180c. Lightly grease a 9 x 13 inch cake tin and line with baking paper.
2. Sift the flour, sugar, cocoa powder, salt, and bicarbonate of soda into a large bowl.
3. In a separate bowl whisk together the coffee, vegetable oil, maple syrup, vinegar, and vanilla.
4. Make a well in the centre of the dry ingredients.
5. Add the wet ingredients to the dry and fold until just combined.
6. Pour into the prepared dish and bake for 30 to 40 minutes, or until a skewer inserted into the cake comes out clean.
7. Transfer cake to a cooling rack and leave to cool.
8. To make the icing, place all the ingredients into a pan on a low heat. Stir until silky smooth.
9. Once both your cake and icing have completely cooled, spread the icing over the cake in your chosen style.
10. Top with optional pistachios, rose petals or coffee beans.
11. Voila! Enjoy, with possibly even more coffee?

Looking for more recipes?

If you enjoyed these, then not check out our Coffee Iced Treats blog, or Will’s incredible Espresso Martini recipe?