1 box NOMU MiniMakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/4 cup (60 ml) milk
1/4 cup (60ml) cooled espresso coffee
Mocha buttercream:
80g unsalted butter, softened
2 tbsp cocoa powder, sifted
120g icing sugar, sifted
2 tsp instant coffee dissolved in 1 tbsp warm milk
Preheat your oven to 160°C and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until well combined. Add the cake mix and whisk to form a smooth batter.
Spread the batter evenly into the prepared tin and bake for 40-45 minutes or until cooked when tested with a skewer. Set aside to cool.
While the cake is cooling, prepare the icing. Cream the butter with an electric hand mixer until pale and smooth. Add the cocoa powder and mix until well combined. Mix in the icing sugar in two batches, alternating with the coffee-milk mixture to form a smooth and creamy icing.
Spread the icing on top of the cooled loaf cake. Slice and enjoy!
Tip: The coffee in the cake batter enhances the rich chocolatey flavour.
1 box NOMU MiniMakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/4 cup (60 ml) milk
1/4 cup (60ml) cooled espresso coffee
Mocha buttercream:
80g unsalted butter, softened
2 tbsp cocoa powder, sifted
120g icing sugar, sifted
2 tsp instant coffee dissolved in 1 tbsp warm milk
Preheat your oven to 160°C and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until well combined. Add the cake mix and whisk to form a smooth batter.
Spread the batter evenly into the prepared tin and bake for 40-45 minutes or until cooked when tested with a skewer. Set aside to cool.
While the cake is cooling, prepare the icing. Cream the butter with an electric hand mixer until pale and smooth. Add the cocoa powder and mix until well combined. Mix in the icing sugar in two batches, alternating with the coffee-milk mixture to form a smooth and creamy icing.
Spread the icing on top of the cooled loaf cake. Slice and enjoy!
Tip: The coffee in the cake batter enhances the rich chocolatey flavour.
1 box NOMU MiniMakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/4 cup (60 ml) milk
1/4 cup (60ml) cooled espresso coffee
Mocha buttercream:
80g unsalted butter, softened
2 tbsp cocoa powder, sifted
120g icing sugar, sifted
2 tsp instant coffee dissolved in 1 tbsp warm milk
Preheat your oven to 160°C and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until well combined. Add the cake mix and whisk to form a smooth batter.
Spread the batter evenly into the prepared tin and bake for 40-45 minutes or until cooked when tested with a skewer. Set aside to cool.
While the cake is cooling, prepare the icing. Cream the butter with an electric hand mixer until pale and smooth. Add the cocoa powder and mix until well combined. Mix in the icing sugar in two batches, alternating with the coffee-milk mixture to form a smooth and creamy icing.
Spread the icing on top of the cooled loaf cake. Slice and enjoy!
Tip: The coffee in the cake batter enhances the rich chocolatey flavour.
1 box NOMU MiniMakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/4 cup (60 ml) milk
1/4 cup (60ml) cooled espresso coffee
Mocha buttercream:
80g unsalted butter, softened
2 tbsp cocoa powder, sifted
120g icing sugar, sifted
2 tsp instant coffee dissolved in 1 tbsp warm milk
Preheat your oven to 160°C and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until well combined. Add the cake mix and whisk to form a smooth batter.
Spread the batter evenly into the prepared tin and bake for 40-45 minutes or until cooked when tested with a skewer. Set aside to cool.
While the cake is cooling, prepare the icing. Cream the butter with an electric hand mixer until pale and smooth. Add the cocoa powder and mix until well combined. Mix in the icing sugar in two batches, alternating with the coffee-milk mixture to form a smooth and creamy icing.
Spread the icing on top of the cooled loaf cake. Slice and enjoy!
Tip: The coffee in the cake batter enhances the rich chocolatey flavour.
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