Last updated on November 2nd, 2026 at 01:17 pm
Few things go together quite like coffee and chocolate. From a rich chocolate cake with a hint of espresso to a creamy mocha enjoyed alongside a slice, the combination makes a compelling case for taking a little time out to indulge.
This National Chocolate Day, Jacobs is celebrating the ultimate flavor pairing with a decadent recipe for Chocolate Cake with Espresso, where brewed Jacobs Freeze Dried Instant coffee adds a rich, velvety depth of flavor to a timeless chocolate classic.
It’s an easy, sophisticated way to bring coffee into your baking whether you’re preparing something special for a weekend get-together, sharing a sweet moment with friends, or simply looking for an excuse to put the kettle on and enjoy a homemade treat.
RECIPE SPOTLIGHT: CHOCOLATE CAKE WITH ESPRESSO
Prep & Equipment Required:
- 2 springform cake tins (20 cm in diameter)
- Baking paper & cooling trays
Ingredients
For the Cake:
- 100g soft butter (plus extra for greasing)
- 275g sugar
- 2 large eggs
- 200g flour
- 75g cocoa powder
- 2 teaspoons baking powder
- 125ml brewed, cooled Jacobs Freeze Dried Instant Coffee
- 125ml milk
- Vanilla extract
For the Buttercream & Garnish:
- 125g cold butter, diced
- 25g cocoa powder
- 125g powdered sugar
- 2–3 tablespoons milk
- Good quality dark chocolate (for garnishing)
Method
- Prep the Tins & Base: Preheat your oven to 180°C. Grease the two cake tins and line the bottoms with baking paper. In a mixing bowl, beat the soft butter and sugar with a whisk until light and frothy.
- Combine the Wet & Dry: Add the eggs one at a time, mixing thoroughly after each addition. In a second bowl, sift together the flour, cocoa powder, and baking powder. In a third bowl, stir together the cooled Jacobs coffee, milk, and vanilla extract.
- Mix & Bake: While stirring continuously, alternate adding the flour mixture and the coffee mixture into the butter-egg batter, blending until you have a smooth, silky dough. Divide the dough evenly between the two cake tins.
- Bake to Perfection: Bake at 180°C for approximately 30–35 minutes until golden brown. The cakes are ready when they spring back to light finger pressure and a skewer inserted into the center comes out clean.
- Cool & Prepare: Remove from the oven, allow to cool in the tins for a few minutes, then turn out onto cooling wire racks to cool completely.
- Make the Rich Buttercream: Melt the cold diced butter in a saucepan over low heat. Add the cocoa powder and simmer for 1–2 minutes while stirring. Remove from heat and allow to cool slightly. Add the powdered sugar and mix thoroughly. Stir in the milk, one tablespoon at a time, until a smooth, shiny mass forms. Allow it to cool and thicken.
- Assemble & Garnish: Spread half of the buttercream onto the top of the first cake layer. Place the second cake layer on top, and spread the remaining buttercream smoothly over the top. Using a peeler or grater, shave pieces from your dark chocolate block and generously garnish the top.
Storage Tip: This cake will remain wonderfully fresh for 4–5 days when stored in an airtight container in a cool, dry place.
TREAT YOURSELF: MORE WAYS TO INDULGE
For those who enjoy experimenting with their coffee rituals beyond baking, the Jacobs Cadbury Mocha range—available in Classic, Caramel, and Wholenut—offers another seamless way to bring rich chocolate and premium coffee together in a single cup.
Looking for a more adventurous twist? The trending Dubai Chocolate Cappuccino, infused with notes of pistachio, saffron, and cardamom, offers an exotic, indulgent alternative.
Whether you prefer your coffee served alongside a slice of warm homemade cake or preferred with chocolate already blended into your cup, National Chocolate Day is the perfect excuse to slow down and try a new pairing.
