Blog Recipes

Fair Trade Mocha Drip Cake

This fabulous cake was created by Philippa for Jenny’s recent birthday party and features two of our favourite Fairtrade ingredients – coffee and chocolate!
Don’t be put off by the ‘drip’ – it’s actually easier than you might think and doesn’t need to look perfect. However if you’re worried about it (or don’t have time), just make the sponge and coffee buttercream and leave the ganache off – the cake will still be delicious!


For the Mocha cake:
  • 150g Fairtrade dark chocolate (we like Divine)
  • 150ml strong Fairtrade coffee, cooled.
  • 375g butter, softened
  • 375g Fairtrade caster sugar (the Co-op or Waitrose have a great selection of Fairtrade sugar)
  • 6 free-range eggs
  • 375g plain flour
  • 1 1/2 baking powder
For the coffee buttercream:
  • 400g butter, softened
  • 800g Fairtrade icing sugar
  • 2 table spoons of Fair Trade instant coffee, dissolved in 4 tbsp of boiling water
For the chocolate ganache ‘drip’:
  • 100ml double cream
  • 75g dark Fairtrade chocolate
  • A few chocolate covered coffee beans to decorate (optional)


  1. Preheat the oven to 170C (1150C fan)/325F/gas mark 3. Grease and line the base of three 20cm (8in) cake tins
  2. Melt the chocolate over a pan of hot water, or carefully using the microwave. Allow to cool.
  3. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time and beat well after each addition. Add a tablespoon of the flour if the mixture starts to curdle.
  4. Beat in the melted chocolate. Sift the flour and baking powder and fold in. Finally, add the cold coffee and mix well.
  5. Divide equally between the three tins and level the top. Bake for 30-40 minutes until well risen and springy to the touch. Allow to cool in the tine for a few minutes before tuning out onto a wire rack to cool completely.
To make the buttercream:
  1. Dissolve the coffee in 4 tablespoons of boiling water and allow to cool..
  2. beat the butter until softened and then beat in the icing sugar until light and fluffy.
  3. Add the cooled coffee and beat well.
To assemble
  1. Use about half the buttercream to sandwich the three layers of cake together and place on a serving plate.
  2. Spread the remaining (save a little for the swirls on top if desired) buttercream over the top and sides of the cake and chill in fridge for about 10 minutes.
  3. While the cake is chilling, heat the cream until almost simmering. Remove from the heat and add the chopped chocolate, stirring to form a smooth ganache.
  4. Spread the ganache over the top of the cake and coax it towards the edge so that it begins to run in drips down the side of the cake. Chill for another 10 minutes.
  5. Pipe swirls of remaining buttercream around the top of the cake and decorate with chocolate coffee beans if desired.

Recipe originally from

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