• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Reviews
  • Contact
  • About
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Home Β» Recipes Β» Cakes Β» Double coffee chocolate cake with chocolate fudge frosting

Double coffee chocolate cake with chocolate fudge frosting

April 6, 2015 by Alida Ryder 100 Comments

Pin28K
Share185
28K Shares
Jump to Recipe Print Recipe

Dense, fudgy coffee chocolate cake with rich, dark chocolate and coffee frosting topped with a mountain of chocolate malt balls.

Chocolate coffee cake

Chocolate coffee cake

You might be all chocolated (yep, that’s a word now) out now but I’m taking my chances because this cake, this glorious, four-tiered cake sandwiched with fudgy, coffee-flavoured chocolate frosting, is the most chocolatiest of chocolatey cakes. I promise.

Chocolate coffee cake

Chocolate coffee cake

Woolworths asked me to come up with a recipe to tie in with their Celebrity Masterchef SA #CelebrityChef campaign and I was given coffee as my ingredient. I could do whatever I wanted and immediately I started thinking about cooking with coffee. I love adding a shot of strong espresso to my chili con carne and bolognese as it gives such a rich depth to the finished dish and adding coffee to a spicy rub for ribs or steak is a great way of enhancing the meaty flavours but by far my favourite way of using coffee is with chocolate.

Adding coffee to chocolate is magical. It makes the chocolate taste richer, darker and more intense and that’s why I knew that this would be pairing I would be basing my recipe on. And let’s face it, everyone is always looking for a great chocolate cake recipe and I have come to the rescue because this one is truly marvelous (if I do say so myself).

Chocolate coffee cake

I made a really dense, moist chocolate cake and sandwiched it with rich, fudgy chocolate frosting which I spiked with some espresso. With that, I added crushed coffee-flavoured chocolate malt balls for texture and even more chocolate-coffee flavour. And then why not finish and already OTT cake with a ton more of coffee-flavoured chocolate malt balls? The end result is this show-stopper which had my guests drooling for more. For more awesome ways to cook with coffee, visit the Woolworths website.

Chocolate coffee cake

Chocolate coffee cake

Double coffee chocolate cake with chocolate fudge frosting

Dense, fudgy coffee chocolate cake with rich, dark chocolate and coffee frosting topped with a mountain of chocolate malt balls.
4.61 from 61 votes
Print Pin Rate
Course: Baked goods, Cake, Chocolate
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10 -12
Author: Alida Ryder

Ingredients

for the cake

  • 400 g caster sugar
  • 275 g flour
  • 50 g cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons bicorbonate of soda baking soda
  • 1 teaspoon salt
  • 100 g melted butter
  • 2 eggs
  • 250 ml 1 cup buttermilk
  • 250 ml 1 cup hot coffee

for the frosting

  • 200 g butter room temperature
  • 600 g icing sugar sifted
  • 50 g cocoa powder sifted
  • 100 g dark chocolate melted, room temperature
  • 2-3 tablespoons espresso
  • 3 x 125g packs of coffee-flavoured chocolate malt balls I used Woolworths' Chuckles

Instructions

  • Pre-heat the oven to 180Β°c and grease and line 2x 20cm cake pans.
  • In a large bowl, whisk together all the dry ingredients.
  • In a separate bowl, whisk together all the wet ingredients.
  • Pour the wet ingredients into the dry and mix until combined.
  • Divide the batter between the two cake pans.
  • Place in the oven and allow to bake for 25-30 minutes or until a skewer inserted comes out clean. don't worry if the cakes sink a little in the center.
  • Remove the cakes from the oven and allow to cool completely.
  • To make the buttercream, beat the butter until light and fluffy (around 4-5 minutes). Add the sifted cocoa powder and icing sugar then beat for another 2 minutes until combined.
  • With the mixer running, slowly pour in the chocolate and mix well.
  • Add the espresso, one tablespoon at a time, and mix until you have glossy buttercream.
  • When the cakes are cool, carefully sliced them in half lengthwise, resulting in 4 cake layers.
  • Stack the cakes with buttercream in the centre, adding the crushed chocolate malt balls between every layer.
  • Finish the cake with the remaining buttercream and top with chocolate malt balls.

 

Pin28K
Share185
28K Shares

Filed Under: Baking Recipes, Cakes, Recipes Tagged With: chocolate buttercream, chocolate cake, chocolate coffee cake, chocolate frosting, chocolate icing, coffee cake

Subscribe

Previous Post: « Easter Recipes
Next Post: Creamy chicken and mushroom pasta with basil pesto »

Reader Interactions

Comments

  1. Candi B

    November 8, 2020 at 7:31 PM

    Hi Alida.
    Should I add the butter, eggs and hot coffee in any particular order considering the possibility of the eggs cooking when mixed with hot coffee? My first attempt didn’t come out so well, the cake didn’t rise and I used 1.4 tsps baking powder+1.5 tsps baking soda. I also used normal white sugar instead of confectioners sugar. Do you know what i might have done wrong?

    Reply
    • Alida Ryder

      November 10, 2020 at 9:55 AM

      Nope, I just dump it all in together and mix well. I’ve never had issues. If the cake didn’t rise it could be that your raising agents have expired.

      Reply
  2. Hazel

    October 5, 2020 at 6:18 PM

    Love the recipe but is their anthing I can do to substute the espresso shot

    Reply
    • Alida Ryder

      October 19, 2020 at 11:15 AM

      Boiling water is a good substitute.

      Reply
  3. Danielle Yntema

    October 2, 2020 at 8:08 PM

    Hello,

    I baked this cake twice and it was a success. Now I want to bake it for children. With what can I substitute the 250 ml hot coffee?

    Regards, DaniΓ«lle

    Reply
    • Alida Ryder

      October 3, 2020 at 10:12 AM

      Milk will work well. πŸ™‚

      Reply
  4. Joanna Fallon

    September 19, 2020 at 8:03 AM

    Please could you advise if the 180 degrees is fab forced or not?
    I would like to make this for my daughter’s birthday as she has asked for coffee cake but also loves chocolate – is it more chocolate flavour than coffee? Thanks.

    Reply
    • Joanna

      September 19, 2020 at 8:04 AM

      I meant fan!

      Reply
    • Alida Ryder

      September 19, 2020 at 3:08 PM

      No, not fan assisted. If using fan assisted, bake at 160 until a skewer comes out clean. It’s definitely more chocolate in flavor.

      Reply
      • Joanna Fallon

        September 20, 2020 at 8:57 AM

        Thank you.

        Reply
  5. Kainyu

    May 4, 2019 at 7:07 PM

    Can I add chocolate chunks if so how much

    Reply
    • Alida Ryder

      May 6, 2019 at 5:21 PM

      You definitely can. A cup would be perfect.

      Reply
  6. Amanda

    March 25, 2019 at 4:52 PM

    Made this cake for my nieces’ birthday and it was a huge hit, so I made it for my mom’s and again, huge hit! The cake is so moist and decadent. I’ve had some issues with the frosting though. My butter sat our overnight and it was very soft. I followed the recipe and when adding the powdered sugar it comes out as a crumb-like texture. Add in the cocoa powder and it doesn’t get much better, but eventually it turned into almost a fondant texture. I added in espresso powder not realizing it was an actual shot of espresso. I could see how this would loosen up the frosting so I’ll have to try this next time. What I did on my Mom’s cake is I took 3 TBLs of cream and about 8 oz Marscapone and that gave it just a soft, light texture, it was amazing. My nieces I added in some melted butter to loosen it up and then it was fine. Clearly I need to read better, but this recipe is definitely staying in my book!

    Reply
    • Alida Ryder

      March 26, 2019 at 8:26 AM

      So happy you liked it! πŸ™‚

      Reply
  7. Caroline Doyle

    December 11, 2018 at 9:17 PM

    Looks amazing! I’m going to attempt it this weekend. Is it plain or self raising flour you need? And normal or salted butter? Thanks in advance!

    Reply
    • Alida Ryder

      December 11, 2018 at 10:27 PM

      Plain flour and I used salted butter but you can definitely use unsalted. πŸ™‚

      Reply
  8. Ben

    December 10, 2018 at 8:57 PM

    Cannot wait to try this cake! Looks amazing! Love the decorating (grooved icing/frosting) and the Chuckles! Chocolate is a work of art, combining it with coffee in a cake…speechless!

    Reply
    • Alida Ryder

      December 11, 2018 at 9:04 AM

      Thanks Ben! Hope you like it.

      Reply
  9. Carla

    November 14, 2018 at 11:07 PM

    Sorry if I sound abit dense bu can you tell me if the 2-3 tablespoons of espresso Is powder or if it’s mixed with water and needs to be cold before putting it in thanks

    Reply
    • Alida Ryder

      November 15, 2018 at 8:45 AM

      Good questions! The espresso is liquid espresso and it can be either hot or cold but I usually just use it hot straight out of the machine.

      Reply
  10. Jen

    May 28, 2018 at 11:56 PM

    Mine went very liquid. Am I doing something wrong? Leaving it tonight to see if it dries a little bit. Maybe to do with the coffee. Please help.

    Reply
    • Alida Ryder

      May 29, 2018 at 6:41 PM

      Your oven might need to be turned up and add a bit of baking time.

      Reply
  11. sofia

    January 26, 2018 at 5:20 AM

    Link removed found the same recipe at this address. is it you or someone else?
    amazing cake i must say

    Reply
    • Alida Ryder

      January 26, 2018 at 9:03 AM

      Unfortunately that is a website that stole my content, I have contacted them. Thanks so much for letting me know. πŸ™‚

      Reply
  12. Anu Nathan

    January 3, 2018 at 1:40 PM

    This cake is a stunner!!! Simple, moist and tasty. I baked in a large square pan as I didn’t have sandwich tins. Just used a foil on top for 10 mins so as not to burn the top. Baked at 170C for 35 mins. But I don’t recommend it. The sides were a little crunchy, so I shaved the sides after sandwiching with the luscious cream filling. Husband says it’s a keeper and I can’t agree more. Thanks so much!!! It was gone before I even had time to take a picture.

    Reply
    • Alida Ryder

      January 4, 2018 at 8:48 AM

      I’m so glad to hear you loved it Anu.

      Reply
  13. kirsten

    December 20, 2017 at 4:01 PM

    I made this for hubbies birthday on Saturday, loads of compliments people were impressed at my baking skills but it’s so easy to make and looks so good with the frosting. My only issues were that it stuck in the pan because I didn’t have any baking paper on hand, just greased the pan. Wasn’t sure if the icing was working as it is a bit like crumbly dough in the beginning but after adding the coffee it came out nicely. I substituted yoghurt with milk for the buttermilk.

    All in all a top quality cake that I am adding to my baking repertoire. Thank you!

    Reply
    • Alida Ryder

      January 2, 2018 at 8:43 AM

      So glad you enjoyed it.

      Reply
  14. Hannah

    November 22, 2017 at 4:54 PM

    Hi I am planning on making this cake and wondered if I could bake the sponge in advance and freeze them?
    Many thanks

    Reply
    • Alida Ryder

      November 26, 2017 at 7:32 PM

      That shouldn’t be a problem at all. πŸ™‚

      Reply
  15. Bette

    November 7, 2017 at 6:00 AM

    Can you clarify what caster and icing sugar are? From what I have researched caster is a very fine sugar? I’m guessing icing sugar is the same as powdered sugar? Thank you!

    Reply
    • Alida Ryder

      November 7, 2017 at 7:11 PM

      Caster sugar is also known as super fine sugar and icing sugar is confectioner’s/powdered sugar. πŸ™‚

      Reply
  16. Emma

    November 6, 2017 at 10:42 PM

    Is the flour used self raising or plain?

    Reply
    • Alida Ryder

      November 7, 2017 at 7:11 PM

      Plain.

      Reply
  17. Amera

    October 28, 2017 at 9:10 AM

    Hello,
    I am planning to make this cake and was wondering if it is okay to add vanilla ?

    Reply
    • Alida Ryder

      October 29, 2017 at 3:47 PM

      Definitely!

      Reply
  18. Kevin Tubb

    September 29, 2017 at 12:54 PM

    Thank you!!!! This recipe just won me my office cake baking competition! Great Cake. One word of caution to anyone making it the batter is super thin and if you are using a spring bottom tin, line it with foil!

    Reply
    • Alida Ryder

      October 2, 2017 at 8:46 AM

      Oh yay! Yes, I wouldn’t suggest using a springform tin at all (with any cake really) and rather use a classic cake pan lined with baking paper.

      Reply
  19. Kelly

    September 29, 2017 at 11:09 AM

    Hi. This cake looks delicious. Can’t wait to make it. Would i be able to pipe the frosting. Make star shapes etc? And could i replace dark chocolate in icing with white chocolate so i can colour icing different colours? Any tips would be great. Thank you

    Reply
    • Alida Ryder

      October 2, 2017 at 8:47 AM

      It won’t be as firm as regular buttercream but you could probably get some shapes out of it. I’ve never made the frosting with white chocolate so won’t be able to advise on that front.

      Reply
  20. LetΓ­cia Sanson

    September 4, 2017 at 2:55 AM

    I made this cake twice already and I fell in love with it! And everyone who had the pleasure to eat, fell in love too! Thank you SO MUCH for this recipe <3

    Reply
    • Alida Ryder

      September 4, 2017 at 1:45 PM

      Oh yay! I’m so glad to hear you love this recipe so much Leticia!

      Reply
  21. Mari

    August 29, 2017 at 6:35 PM

    My buttercream is all dry. I followed the recipe. What may have went wrong? And how can I save it?

    Reply
    • Alida Ryder

      September 4, 2017 at 2:00 PM

      It could be that your icing/powdered sugar is more absorbant so it might need more liquid. If it’s very, very dry, I would add a little more butter and beat it in. Otherwise a splash of milk should work.

      Reply
  22. Dhatri

    May 26, 2017 at 6:00 PM

    Oh my God!!! The cake was heavenly. I tried it following the recipe exactly and it turned out to be the most delicious cake I have ever baked. There is equality between the flavours of coffee and chocolate. I thought chocolate would be overpowering but it really wasn’t Also I was worried about the consistency as it was too liquidy and used a butter paper as my pan was springform. It did take longer to bake but then again it takes longer time for all my cakes.
    So anyway I thank you so much for sharing this recipe and I recommend everyone to try this recipe as this one is worth all the effort.

    Reply
    • Alida Ryder

      May 31, 2017 at 11:50 AM

      I’m so glad you liked it!

      Reply
      • Vhia

        June 24, 2020 at 8:55 AM

        Hi i want to try this the soonest but can i ask can i use instant coffee instead because espresso is the one you used? Do you have a video making this especially frosting the cake? Because i am not good in frosting my cakes ??

        Reply
        • Alida Ryder

          June 26, 2020 at 5:05 PM

          Yes, you can!

          Reply
  23. Tali

    February 27, 2017 at 7:54 PM

    Can you use normal milk instead of buttermilk?

    Reply
    • Alida Ryder

      March 1, 2017 at 9:22 AM

      The acidity in buttermilk gives the cake a much more tender crumb but regular milk can be substituted, the end result might just not be exactly the same.

      Reply
  24. Sariga

    January 30, 2017 at 12:39 PM

    Hi,

    I tired this yesterday minus the bicarbonate and salt. It came out really well. Thank you so much!! It was my second time with the frosting and all so while spreading the frosting, it was taking with tiny bits of cake with it. Why do you think it was so?

    May you light up many Owens and people’s baking skills!

    Reply
    • Alida Ryder

      January 31, 2017 at 8:20 AM

      It could be that your cake wasn’t cooled properly which would make it very delicate or that the icing was a little too thick. In future, add a little more milk to the frosting to thin it out just a little.

      Reply
  25. Megan

    January 10, 2017 at 6:33 AM

    I absolutely love this recipe, but I am making it for someone who does not like coffee. Is there anyway to substitute malt for coffee?

    Reply
    • Alida Ryder

      January 16, 2017 at 8:42 AM

      Absolutely!

      Reply
  26. Lilly

    November 7, 2016 at 1:19 PM

    I made this cake a few days ago! It was magnificent, so easy and oooh so moist! Everyone was so impressed with my baking skills haha πŸ˜‰ This is definitely my basic chocolate cake recipe going forward πŸ™‚

    Do you have a chocolate ganache recipe I can use on this cake next time I make it – and also a basic vanilla cake recipe?

    Thanks a mil! x

    Reply
    • Alida Ryder

      November 8, 2016 at 10:25 AM

      I’m so glad you liked it Lilly! I have a basic vanilla cupcake recipe: http://simply-delicious-food.com/classic-vanilla-cupcakes-whipped-buttercream/. I don’t make ganache often but I’ll get going on that for you. πŸ˜‰

      Reply
  27. Sarah

    September 17, 2016 at 9:59 AM

    Is it plain flour or self raising flour? Thanks.

    Reply
    • Alida Ryder

      September 18, 2016 at 9:00 AM

      Plain/cake flour is best.

      Reply
  28. Erin

    September 10, 2016 at 4:14 PM

    I’m making this right now for a birthday celebration tonight! Interesting that dry and wet ingredients are whisked by hand rather than using a mixer. I’m what difference that makes?

    Reply
    • Alida Ryder

      September 11, 2016 at 10:17 AM

      No difference really, you could definitely do it in a mixer, it’s just such an easy batter, you don’t have to worry about doing it with an electric mixer.

      Reply
  29. huma

    July 23, 2016 at 6:40 PM

    is the espresso in the frosting supposed to be coffee or coffee powder

    Reply
    • Alida Ryder

      July 24, 2016 at 4:08 PM

      Coffee.

      Reply
  30. Faye

    July 13, 2016 at 6:36 AM

    Hi, Can I use cake flour? If yes, will I use the same amount of measurement you provided?
    Thanks! Looking forward to hearing from you πŸ™‚
    I’m planning to make this over the weekend

    Reply
    • Alida Ryder

      July 13, 2016 at 8:19 AM

      Yes, absolutely. Cake flour will give you the lightest, best result. I hope you enjoy the cake!

      Reply
  31. Mary Harvison

    July 13, 2016 at 5:02 AM

    Can you break the measurements down into cups , tsp, and such. Also oven temperature, I don’t know what 180 is ! The recipe sounds great, and would love to make it !

    Reply
    • Alida Ryder

      July 13, 2016 at 8:23 AM

      Hi Mary. You can have a look at our Conversion chart, it should be pretty helpful: http://simply-delicious-food.com/conversion-chart/

      Reply
  32. Petro

    April 28, 2016 at 12:24 PM

    I tried the recipe. The cake itself came out delicious and moist but the icing was a total flop… To thick to spread and lumpy, what do you think I did wrong? Want to try it again..

    Reply
    • Alida Ryder

      May 3, 2016 at 3:05 PM

      It could be that your butter was too cold when you started the icing which would result in lumps. Unsifted icing sugar can also do that. Icing that is too thick can be easily remedied by adding some milk or water and beating until you have a more desirable consistency.

      Reply
  33. Claire

    June 11, 2015 at 2:45 PM

    Looks great! I see the recipe uses 1 cup of hot coffee. How much coffee powder would I need to add to the hot water?

    Reply
    • Alida Ryder

      June 17, 2015 at 3:10 PM

      Claire, I used 1 tablespoon coffee.

      Reply
  34. Lynne

    June 8, 2015 at 1:13 PM

    Hi Alida,
    When you posted the Double Coffee Cake Recipe on your blog in April, I mentioned that I would be baking this cake for my birthday. Well, it was my birthday on Saturday, and I baked your cake. OMW, it turned out absolutely beautifully, it tasted divine, with the most amazing strong flavours of the chocolate and coffee, just as I like it. This recipe is a keeper, for sure. The touch of the malt balls is genius ! I know I will be baking your cake again and again, especially for those special occasions, as this cake is so special. Thank you, thank you, thank you.

    Reply
    • Alida Ryder

      June 17, 2015 at 3:12 PM

      Thank you so much for the lovely comment Lynne and I am SO glad the cake came out the way you expected. Happy belated birthday!

      Reply
  35. Petro

    June 3, 2015 at 1:18 PM

    Looks delicious!!! If I wanted to make a 4 tier rectangular cake (30x40cm pan) how would I adjust the amounts? Just double up on ingredients maybe? This one looks beautiful but won’t be enough for our 25 guests ??

    Reply
  36. MILENA - The Life Harvest

    May 20, 2015 at 12:55 AM

    I have been searching for a coffee chocolate recipe lately! This looks just fabulous! This is most certainly on my to make list and to be made very shortly! Love your site and all your accomplishments.You’re a very talented lady. congrats! x

    Reply
    • Alida Ryder

      June 2, 2015 at 8:02 AM

      Thank you for your wonderful comment Milena. It means so much. I hope you love this cake and please let me know what you think once you’ve tried it!

      Reply
  37. Stella

    May 13, 2015 at 4:40 AM

    Thanks for your reply Alida!

    I was also wondering if it’s possible to make the fudge icing a couple of days in advance? Will it keep in the fridge? Thanks

    Reply
  38. Stella

    April 29, 2015 at 1:30 PM

    Hi there,

    Am just wondering if this cake will keep in the fridge for 3 days. I could do the frosting later, but have to bake the cake in advance as I don’t have much time to get it prepared.

    Could I bake the cakes 3 days in advance and then cut and frost them on the day before serving?

    Thanks so much for your help.

    Reply
    • Alida Ryder

      April 29, 2015 at 4:40 PM

      Hi Stella. Yes, if you bake the cakes ahead, make sure you cool them thoroughly then wrap them well in greaseproof paper and plastic wrap. Keep them in the fridge and they’ll be perfect 3 days later.

      Reply
  39. Stella

    April 28, 2015 at 2:00 PM

    This cake looks divine. Was wondering if you think it would be possible to make the cake on the wednesday and not eat it till saturday arvo? Obviously I would keep it in the fridge. How many days do you think it would keep for? Or would it go soggy from the frosting in between layers?

    Reply
  40. Michelle

    April 13, 2015 at 2:31 PM

    I saw this post and just couldn’t resist. I made this on the weekend for my mother in laws birthday. It was absolutely DEVINE! I am not a coffee lover and even I loved it! The cake was so moist and velvety smooth. I did have some challenges with the icing though, it was very crumbly and only came together at the end once I added in the espresso and even then it was quite sticky. It is quite possible though that I messed up the measurements as I was using an old kitchen scale :-). Absolutely yummy!

    Reply
    • Alida Ryder

      April 20, 2015 at 9:40 AM

      So glad you liked the cake Michelle. Sorry about the icing but glad it was still delicious.

      Reply
  41. Consumption Compulsion

    April 7, 2015 at 7:49 PM

    Stumbled on this post via TasteSpotting and oh my God!!!! This looks ridiculously decadent! Looks so moist and yummy can’t wait to make it and dig into it. I need this in my life ASAP!!!!

    Reply
    • Alida Ryder

      April 8, 2015 at 4:08 PM

      πŸ™‚ Thanks so much. Let me know what you think once you’ve tried it!

      Reply
  42. Jasmin

    April 7, 2015 at 3:04 PM

    Although I am pretty chocolated, I could definitely go for a slice or two of this marvelous looking chocolatiest cake πŸ™‚

    Reply
    • Alida Ryder

      April 8, 2015 at 11:26 AM

      There’s always room for more chocolate. πŸ˜‰

      Reply
  43. Lynne

    April 7, 2015 at 12:57 PM

    Awesome ! Yummy! Delicious !(pinned) This is so my kind of cake…..Think I will make it as my birthday cake this year πŸ™‚

    Reply
    • Alida Ryder

      April 8, 2015 at 11:26 AM

      Oooh! Let me know what you think once you’ve made it Lynne!

      Reply
  44. Alexandra @ Confessions of a Bright-Eyed Baker

    April 7, 2015 at 2:24 AM

    Oh my goodness, words can’t even explain how amazing this cake looks. Coffee + chocolate — forever a winner!

    Reply
    • Alida Ryder

      April 8, 2015 at 11:27 AM

      I’m so glad you approve Alexandra. πŸ˜‰

      Reply
  45. June Burns

    April 7, 2015 at 12:41 AM

    That looks incredible! I love the way you decorated it, very simple and elegant πŸ™‚

    Reply
    • Alida Ryder

      April 8, 2015 at 11:27 AM

      Thanks June!

      Reply
  46. Thalia @ butter and brioche

    April 7, 2015 at 12:06 AM

    Wow.. what a cake! It looks SO moist, rich, decadent and delicious. I wish I had a slice as you clearly have baked it to perfection!

    Reply
  47. Lynn | The Road to Honey

    April 6, 2015 at 11:34 PM

    Is it possible to be all chocolated up? If so, I am pretty sure this sinful cake would change that mindset lickety split. This cake is simply a work of art. And those coffee-flavored malt balls. . .they are like jewels for an already decadent cake. Beautiful!

    Reply
    • Alida Ryder

      April 8, 2015 at 11:27 AM

      Thanks for your lovely comment Lynn!

      Reply
  48. Katrina @ Warm Vanilla Sugar

    April 6, 2015 at 7:21 PM

    Well helloooooo beautiful!! This cake is such a stunner!

    Reply
  49. Marisa Franca @ All Our Way

    April 6, 2015 at 7:06 PM

    Your cake is truly impressive!! This would certainly be the center of attention. Who could possible eat when they knew this beauty was waiting to be devoured!! Bravissima!!

    Reply
    • Alida Ryder

      April 8, 2015 at 11:28 AM

      Thanks Marisa!

      Reply
  50. Mika

    April 6, 2015 at 1:02 PM

    This looks Awesome…. Going to make this soon.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2021 Simply Delicious on the Foodie Pro Theme Privacy

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy