We're in love with a chocolate-coffee combination, so this recipe was right up our alley. Our mocha cake smelt heavenly out of the oven, and was rich, moist and soft.
We preferred ours more bitter and less sweet, so instead of chocolate, we were piling on the coffee powder!
Our Baker's Tip: To make it even more bittersweet, you can use espresso powder instead of instant coffee powder (which I used) to give a more bitter taste.
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