Mocha Cake

Coffee and Chocolate Sponge

• 100 g espresso, brewed, milky (see tip)
• 130 g caster sugar
• 130 g light brown sugar
• 230 g unsalted butter, soft, plus extra for greasing
• 240 g spelt flour
• 1 ½ tsp baking powder
• 4 large eggs
• 30 g cocoa powder

Coffee and Chocolate Icing

• 280 g unsalted butter, soft
• 500 g icing sugar
• 3 tsp instant coffee, dissolved in 1 Tbsp boiling water then set aside to cool
• 150 g dark chocolate, small pieces or callets
• 70 g coffee beans, chocolate-coated, for garnishing