Espresso cake with caramel cream cheese icing and dark chocolate

This espresso cake recipe is perfect when you're craving something indulgent. Serve slathered with a caramel cream cheese icing that's swirled with melted dark chocolate

  • 30 mins cooking
  • Serves 8
  • Print
This recipe first appeared in Food magazine issue 84.
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  • 150 gram soft butter
  • 150 gram dark muscovado or demerara sugar
  • 1 teaspoon vanilla extract
  • 2 free-range eggs
  • 150 gram flour
  • 2 teaspoon baking powder
  • 70 gram ground almonds
  • 1 tablespoon ground espresso
  • 1/2 cup natural yoghurt
  • 200 gram room temperature cream cheese
  • 1 tablespoon golden syrup
  • 1 tablespoon brown sugar
  • 150 gram melted and slightly cooled dark chocolate


  • 1
    For the cake, preheat the oven to 180°C.
  • 2
    Beat together soft butter with dark muscovado or demerara sugar until light and fluffy. Add vanilla extract and free-range eggs one at a time, beating well between each addition.
  • 3
    Sift over flour and baking powder. Add ground almonds and ground espresso. Add natural yoghurt and mix together until just combined. Line 2 x 20cm cake tins and pour half the mixture into each.
  • 4
    Bake in the preheated oven for 30 minutes until golden. For the caramel cream cheese icing, beat together room temperature cream cheese, golden syrup and brown sugar.
  • 5
    Spread some icing between the cakes once they are cool, and more on top. Swirl through melted and slightly cooled dark chocolate and serve.


PER SERVE: Energy: 499kcal, 2090kj Protein: 7g Fat: 33g Saturated fat: 18g Cholesterol: 105mg Carbohydrate: 46g Fibre: 2g Sodium: 620mg