Midnight Mocha Cake
Rich, Dark And Comforting. A chocolate and coffee lovers delight
This Midnight Mocha Cake gets its name from its colour — a deep, chocolate-black crumb that looks as rich as it tastes. The cocoa and coffee blend together to create a bold, dark flavour that feels cosy, comforting and just a little bit indulgent.
It is the kind of cake you bake when you want something simple but impressive. The coffee does not overpower the chocolate, it just deepens it, giving you a soft, moist slice that stays tender for days. You can keep it plain with a dusting of cocoa or top it with a smooth mocha icing, depending on how fancy you feel.
What I love most is how versatile and reliable it is. Easy enough for a weeknight bake, but special enough for sharing, gifting or tucking away for a weekend treat. The flavour actually gets better the next day, turning even richer and more “midnight” in colour and taste.
If you enjoy a dark, chocolatey cake with a hint of warmth from coffee, this one is a perfect match — simple, soothing and always satisfying.
Ingredients
190 g (1½) cups plain flour
220 g caster sugar
60 g cup dark cocoa powder
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
½ cup extra virgin olive oil
2 large eggs, room temperature
1 tbsp apple cider vinegar
2 tsp pure vanilla extract
1¼ cups strong brewed coffee or hot water, cooled slightly
¼ cup natural Greek yoghurt
Ganache
150 g dark chocolate
100 ml cream
1 tbsp olive oil
Pinch of flaky sea salt
Method
Heat oven to bake 170°C. Grease and line a 20 cm round tin with baking paper, or dust lightly with cocoa powder.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until evenly combined.
In another bowl, whisk olive oil, eggs, vinegar, vanilla, coffee, and yoghurt until smooth and slightly frothy.
Pour wet mixture into dry ingredients and whisk until just combined but don’t overmix. A few small lumps are fine.
Pour into the prepared tin and bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for 10 minutes before turning out onto a wire rack. Cool completely before icing.
To make the icing, place chocolate and cream in a heatproof bowl over simmering water. Stir gently until melted. Remove from heat, stir in olive oil and salt. Cool until thick enough to spread.
