English Mocha cake with almond flour

Not only dessert lovers but also those who are generally indifferent to sweets will surely enjoy the classic English Mocha cake. This delicate, aromatic dessert literally melts in your mouth. Interestingly, although it is often considered a British specialty, its true origins are French (Gâteau Moka). The cake was named after the historic port of Mocha, one of the world’s most important coffee trading centers several centuries ago.

The traditional Mocha cake recipe includes almond flour, which not only enhances the cake’s rich aroma but also increases its nutritional value. Almond flour contains vitamin E, B vitamins (including B1, B2, B5, B6, and B9), vitamin PP (niacin), and an exceptionally high amount of magnesium, which supports the nervous system and brain function.

In addition, flour made from finely ground almonds contains easily digestible plant protein, zinc, copper, and phosphorus — essential minerals involved in numerous metabolic processes within the human body.

CraftOil offers premium organic almond flour made from 100% natural ingredients. Produced on the day of ordering at the company’s certified mills, it is ideal for baking, wellness applications, and cosmetic purposes. To learn more about the valuable properties of this product, submit a request through our website.

Ingredients

For prepare you will need:

For the almond chocolate mocha cake:

• 200 g butter;
• 200 g sugar;
• 2 tbsp jam (any variety);
• 200 g dark chocolate;
• 200 g all-purpose flour;
• 2 tsp baking powder;
• 50 g almond flour;
• 5 eggs;
• 1 pinch salt;

For the coffee buttercream:

• 250 g butter;
• 250 g powdered sugar;
• 1 tbsp instant coffee;
• 2 egg yolks;

Step-by-step instructions

Melt the butter and dark chocolate using a double boiler or in a microwave on the defrost setting.

Combine the almond flour with the wheat flour and baking powder. Sift the mixture twice through a fine sieve. Beat the egg whites with a pinch of salt until stiff peaks form. Separately, whisk the egg yolks with sugar until thick and pale.

In a large bowl, mix the butter with the jam. Gradually fold in the whipped egg yolks, followed by the beaten egg whites. Slowly add the dry ingredients while stirring continuously.

Divide the batter into two equal portions. Mix the melted chocolate into one half. Bake both sponge cakes at 180°C (356°F) for approximately 50 minutes. Allow them to cool completely, then slice each cake layer in half horizontally.

To prepare the coffee buttercream, combine softened butter, instant coffee, powdered sugar, and egg yolks in a mixing bowl. Beat on low speed for 4–5 minutes until smooth and creamy. Refrigerate until slightly firm.

Assemble the homemade mocha cake by alternating the chocolate and plain sponge layers to create a zebra-like pattern. Spread the coffee buttercream evenly between each layer.

Allow the cake to rest and absorb the flavors for at least two hours before serving.

Notes:

For decoration, you can use whole almonds or cashews. These nuts, along with premium CraftOil almond flour and many other artisanal products, are available for order from the CraftOil online store in Ukraine.