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Mocha Mud Cake

Mocha cake-2.jpg

Mocha Mud Cake


Treat yourself to choco-mocha heaven with this awesome Mocha Mud Cake! We’ve teamed up with small batch roasters Two Chimps to create a coffee-infused chocolate cake you won’t want to resist!



For the cake

  • 90g self raising flour
  • 100g ground almonds
  • 60g Chocolate Max Whey Powder
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • 40g cocoa powder
  • 140ml very strongly brewed hot coffee
  • 80ml coconut oil, melted
  • 150ml maple syrup
  • 80ml plant-based milk
  • Grated chocolate or chocolate-covered coffee beans, to decorate


For the frosting

  • 40g Chocolate Max Whey Powder
  • 80g Greek yoghurt or plant-based alternative
  • 2 tbsp cocoa powder or cacao powder
  • 2 tbsp plant-based milk



  1. Grease and line two sandwich cake tins with baking parchment. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. Add the flour, ground almonds, Chocolate Max Whey Powder, bicarbonate of soda and salt to a bowl and mix to combine.
  3. In a separate bowl, whisk the cocoa with the hot coffee. Then whisk in the melted coconut oil, maple syrup and milk.
  4. Add the wet ingredients to the dry ingredients and mix until you have a smooth batter.
  5. Pour into the tins and bake for 20 minutes, or until risen and a skewer inserted into the centre comes out clean. Leave to cool slightly before removing from the tins.
  6. Make the frosting. Combine the Chocolate Max Whey Powder, cocoa powder and Greek yoghurt in a bowl. Add the milk, a dribble at a time and stir until you have a nice thick frosting. Sandwich the cakes together with the frosting and spread the rest on top. Decorate with grated chocolate or chocolate-covered coffee beans, then slice and enjoy!