Chocolate, mocha and coffee layer cake

Chocolate, mocha and coffee layer cake

Kenko Kitchen
30 mins
Cooking time
30 mins
Elisa Watson

This cake was first made for my brother’s birthday. Because he is an Ironman and all about health and fitness, I knew I couldn’t make him a normal birthday cake. It had to be healthy, and it had to contain two of his favourite things – coffee and chocolate. This was the result, and it’s the perfect cake for a celebration!

Cake base


Quantity Ingredient
225g light buckwheat flour
240g brown rice flour
100g ground almonds
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 tablespoon cacao powder
1 tablespoon tapioca flour
1 teaspoon salt
105g stevia
125ml rice malt syrup
250ml plant-based oil
190ml coconut oil
250ml plant-based milk
30g flaxmeal
125ml water

Mocha layer

Quantity Ingredient
60ml espresso
or 60ml cold brew coffee
30g cacao powder

Coffee layer

Quantity Ingredient
80ml espresso
or 80ml cold brew coffee
1 tablespoon stevia
1 tablespoon buckwheat flour
1 tablespoon brown rice flour

Chocolate layer

Quantity Ingredient
40g cacao powder


Quantity Ingredient
1 avocado, stoned
1 banana
30g cacao powder
45g stevia


Quantity Ingredient
350g stevia icing mix
1 teaspoon vanilla extract
125ml coconut cream, plus a little extra if needed
30g cacao powder


  1. To make the cake base, mix all the ingredients in an electric mixer until combined. Divide the batter into 3 separate bowls.
  2. Preheat the oven to 180°C.
  3. For the mocha layer, mix the espresso and cacao into the mixture in one of the bowls then pour the mixture into a greased 18.5 cm cake tin.
  4. For the coffee layer, mix the espresso, stevia, buckwheat flour and brown rice flour into the second bowl and then pour into another greased cake tin.
  5. For the chocolate layer, mix the cacao into the third bowl and pour into another cake tin. Bake the cakes in the oven for 30 minutes or until a skewer comes out clean.
  6. Alternatively, if you only have one cake tin, you just repeat the process 3 times until you have cooked each cake.
  7. Let the cakes cool completely then remove from the tins.
  8. To create the filling, mix the avocado, banana, cacao and stevia and beat with an electric mixer until light and fluffy.
  9. Place the coffee layer cake on a plate and spread the top with the avocado mousse filling. Next, top with the mocha cake, and spread over more mousse, and finally add the chocolate layer on top.
  10. To make the icing, mix all the ingredients, except the cacao, and beat with an electric mixer until combined.
  11. Halve the mixture and stir the cacao into one half. Spread the mixtures onto the cake, a little bit of each at a time (I use a cheese knife), swirling occasionally until the cake is fully coated. Place in the refrigerator until you’re ready to serve.
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