Hello everyone, I hope you are all well and that your week has been good so far.

Friday is here again, the sun is shining and there’s just so much to be grateful for.



Today’s temptation is a moist chocolate cake with a delicious licorice frosting. If you’re not keen on licorice just omit the licorice powder and you’ll still end up with a decadent chocolate cake.


Chocolate cake

  • 1 cup + 1 tablespoon (250 ml) strong coffee
  • ¾ cups (85 g) cocoa powder
  • 2/3 cups (140 ml) sour cream
  • 2 2/3 cups (335 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup (285 g) unsalted butter
  • 1 ½ cups (340 g) regular sugar
  • 1 cup (200 g) dark brown sugar
  • 4 medium eggs
  • 2 teaspoons vanilla extract


Preheat the oven to 320 ˚F (160 ˚C).

Spray the inside of three same size cake pans with non-stick baking spray, line the bases with baking parchment and spray again.

I use three 8-inch (20 cm) pans, you can use one 11 or 12-inch (28 or 32 cm) pan instead, but then you will have to divide the cake into three layers after it has been baked.


Make the strong coffee and pour it into a bowl. Mix the coffee with the cocoa powder and sour cream. Set aside to cool slightly.


In a large bowl, sift together the flour, baking powder, baking soda and salt. Sift it all once again for extra added air.

In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat the butter for about 7 minutes until pale and fluffy.


Add the sugar and brown sugar and beat for another 7 minutes.

Add the eggs one at a time beating between each addition, then add the vanilla and beat until everything is well blended.



Add the flour mixture in two additions, alternating with the cooled cocoa mixture.


Divide the batter equally among the three prepared pans.


Bake for about 30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Leave to cool completely.


Luscious chocolate licorice frosting

  • 16 oz. (450 g) dark chocolate
  • 1/3 cup + 1 tablespoon (100 ml) water, warm
  • 1/3 cup + 1 tablespoon (50 g) pure unsweetened cocoa powder
  • ¼ cup (25 g) good quality licorice powder
  • 1 ½ cup (340 g) unsalted butter
  • ¾ cup (100 g) powdered sugar

Melt the chocolate in a bowl suspended over a pan of simmering water. Leave to cool completely.

Pour the warm water into a bowl with the cocoa and licorice powder, stir well and leave to cool.


Put the butter and powdered sugar into a mixing bowl and beat until pale and fluffy.

Add the cooled, melted chocolate and the cocoa/licorice mixture and beat some more until everything is well blended.



Place one of the cakes onto a cake stand or plate. Spread out some of the licorice frosting, about 1/2 cup (100 ml), then place the second cake on top and repeat the process.


Place the last cake on top and spread the remaining frosting over the top and sides of the cake.


This cake is incredibly good, and a big favorite in my house.

I hope I was able to tempt you…



I hope you will all have a wonderful weekend!

Hugs from me to you.

PicMonkey Collage












  1. Its a chocolate cake with  chocolate licorice frosting, correct?  I don’t see licorice in the cake or did I miss it. Yummy , none the less….

    • Team Passion4Baking Reply

      Hi Terry, that’s right, this is a chocolate cake with chocolate licorice frosting. You could of course add a little licorice powder to the cake batter as well, if you prefer 🙂

      -Team Passion4Baking

  2. Hi Manuela,

    I tried making the cake but my frosting was so runny. Has it got anything to do with my omitting of the licorice powder? I would think 40g is quite a significant amount not to be missed. Am I able to substitute with something else, in place of the licorice powder?

    • Team Passion4Baking Reply

      Hello Ezer, if you place the bowl of frosting in the refrigerator for a little while it will firm up slightly. Alternatively consider reducing the amount of water if you omit the 25 grams of licorice powder. 🙂

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Anna, you can just omit the licorice powder.

      -Team Passion4Baking

  3. Alina Marmo Reply

    Hi, Can I just omit the strong coffe? Thank you and Kind regards

    • Team Passion4Baking Reply

      Hi Aline Marmo, if you don’t want to use coffee you can use the same amount of milk instead.
      Happy baking!

      -Team Passion4Baking

  4. dani barreto Reply

    hello, i loveeed that cake!! i really want to do it, but i dont like coffe.. it taste chocolate or u can feel the coffe? and as i am from brazil, we dont have sourcream here…what can i use to replace? thanks a lot!

    • Team Passion4Baking Reply

      Hi Dani Barreto, you won’t taste the coffee really, it just gives depth to the chocolate flavor. If you can’t get sour cream, use crème fraîche.
      Happy baking!

      -Team Passion4Baking

  5. How do you transfer this cake to the plate !!! Please write the stips cause i meet problem for this

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