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Copper Spoon Cakery Coffee Chocolate Cake

Coffee, chocolate and butterscotch mud cake with latte swiss meringue buttercream

After making my Bailey’s and Butterscotch Mudcake earlier this year, I have almost a full bottle of butterscotch schnapps hanging around in my alcohol collection. I thought I would experiment with flavours that match butterscotch, and decided that coffee and dark chocolate would be a match made in heaven!

I absolutely adore coffee, but have recently cut it out of my diet as my stomach doesn’t share my fondness for the caffeinated drink! However, on this occasion I thought I would make an exception and was really excited to try a new recipe.

I must say I’ve still not quite got the hang of mudcakes. The method is very different to the traditional English sponge that I am used to and so it’s going to take a lot of practice until it’s perfect!

I will be posting later in the month with some hints and tips for making mudcakes, so keep an eye out for that.

I hope you love the flavour combo in this cake, I personally thought the flavours complimented each other really well! Also, who could say no to cake AND alcohol in one bake?! Certainly not me……


 Butterscotch Mudcake

125 g white chocolate
125 g salted butter
165g brown sugar
50mls water
50mls butterscotch schnapps
1/2 tsp vanilla bean paste
130g plain flour
65g self raising flour
60ml sour cream
1 egg lightly beaten

Coffee and Dark Chocolate Mudcake

65 g dark chocolate
65 g salted butter
85g brown sugar
25mls water
25mls coffee liqueur
1/4 tsp vanilla bean paste
65g plain flour
35g self raising flour
30ml sour cream
1/2 egg lightly beaten

Latte Swiss Meringue Buttercream

150 g egg whites
250 g granulated sugar
340 grams unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
2 tablespoons coffee liqueur

chocolate ganache

150ml double cream
300g dark chocolate

Mini Truffles

1/4 of the ganache mixture
2 tbsp cocoa powder


Butterscotch Mudcake

  1. For the butterscotch mudcake, preheat the oven to 160ºC. Line a 6 inch cake tin with baking paper.
  2. Place the first 6 ingredients in a small saucepan over a medium heat and stir the mixture until melted and completely combined.
  3. In a medium bowl, sift both the flours together and mix to combine.
  4. Add the sour cream and the melted chocolate mixture in with the flours and whisk until combined.
  5. Add the eggs one at a time and whisk until combined.
  6. Pour the mixture into cake tin and bake for approximately 1.5 hours or until a skewer comes out clean.

Coffee Mudcake

  1. Repeat steps in butterscotch mudcake method. The only difference is that you are replacing white chocolate with dark, and replacing butterscotch schnapps with coffee liqueur.

Latte Swiss Meringue Buttercream

  1. Before making the swiss meringue buttercream, wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. This ensures that your eggs whites whip up nicely!
  2. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
  3. Add the egg whites and sugar to the bowl and whisk to combine. Continue to whisk constantly but gently, until temperature reaches 60°C, or until the sugar has completely dissolved and the egg whites are hot.
  4. Take the mixer bowl and attach to the mixer fitted with the whisk attachment and immediately begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 8 to 10 minutes.
  5. Once the meringue is done, switch over to the paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture.
  6. Don’t panic if the buttercream curdles, it just means that one of your ingredients was too cold. Simply keep mixing and it will come back to a smooth buttercream. If that still doesn’t work, a little trick is to use a hairdryer about 30cm from the bowl  on a low heat and blow around the outside of the bowl until the mixture is warm enough to blend together.
  7. If the buttercream is too thin and runny, simply put in the refrigerator for about 15 minutes before continuing mixing with paddle attachment until it comes together. Finally,  add the vanilla, coffee liqueur and salt, continuing to beat on low speed until well combined.

Chocolate ganache

  1. To make the ganache,  chop the dark chocolate very finely and place into a heatproof bowl. In a small saucepan, heat the cream on a low heat until there are small bubbles around the edge of the pan, but not boiling.
  2. Pour the hot cream onto the chocolate pieces, and place a plate or a lid over the bowl
  3. Wait 5 minutes and let the cream melt the chocolate.
  4. Stir the chocolate ganache very slowly until you have a smooth, glossy mixture.

Mini Truffles

  1. To make the mini truffles, let some of the chocolate ganache set in the fridge until its hard enough to roll in your palms.
  2. Place the cocoa powder into a small bowl.
  3. Take half a teaspoon amount of the ganache mixture and roll it in your palms until you have a ball.
  4. Roll the ganache ball into the cocoa powder and place onto baking paper/chopping board.
  5. Leave to set

cake Assembly

  1. Your first layer and third layer will be butterscotch mudcake, with coffee mudcake sandwiched in between. With a sharp knife, cut the butterscotch cake in half, I normally get down to eye level for this to make sure I’ve cut it evenly.
  2. Place one of the butterscotch halves on a cake board, using a small amount of buttercream to stick the bottom to the board. Place the board onto a cake turn table.
  3. Spread a generous dollop of buttercream on the first layer of cake, making sure its straight and evenly distributed. Pour a generous amount of  the ganache onto the buttercream and spread out evenly.
  4. Place the coffee cake on top of the first layer and repeat the same steps
  5. Place your final cake layer on top of the second layer and cover the outside of the cake with the rest of the buttercream, trying to get it as straight as possible. I use an icing scraper for this, but you an also use an offset spatula.
  6. Decorate the cake as you wish. I added a small amount of cocoa powder so some of the icing to make it am ombre affect. I also made a chocolate sail to sit on top of the cake. I used the truffles to decorate the edges of the cake. You could leave the cake plain and it would still look lovely! Just make sure your sides are as straight as possible.

Enjoy x

Founder of Copper Spoon Cakery, specialising in bundt cakes for market stalls and custom occasion cakes.


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