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If you like coffee and chocolate, this is a cake you definitely should try. It is simplicity itself to prepare, and can even be prepared in a food processor to speed up the process. The results look impressive too. For the icing you can use any variety of chocolate you prefer, I use milk chocolate because personally I find white chocolate too sweet and I think dark chocolate would be too bitter with this recipe, but your tastes may vary. The quantities shown here serve 8 – 12, depending on how indulgent you want to be!
Ingredients
- 2 Eggs
- 120g Margarine, softened
- 120g Self raising flour
- 120g Caster sugar
- 1 tsp Baking powder
- 1tsp Cocoa powder
- 2 tsp Instant coffee granules
- 75g Chocolate, broken into pieces
- 35g Butter, softened
- 2tbsp Milk
- 125g Icing sugar
Method
- Place the eggs, flour, margarine, caster sugar and cocoa powder into a bowl and beat together, incorporating as much air as possible (this step can be performed in a food processor).
- Dissolve the coffee granules in a little warm water, and mix into the cake mixture.
- Grease a cake tin and place the mixture into the tin. Place the tin into an oven at 180 degrees for 30 – 35 minutes, or until the surface bounces back after being lightly pressed. Be careful to not open the oven door less than 20 minutes into the cooking time, doing so would allow the air to escape from the cake, making it heavy.
- Remove the cake from the tin, and allow to cool on a cooling rack.
- To make the icing melt the butter, chocolate and milk in a bowl over a saucepan of boiling water. When all the chocolate has melted remove the bowl from the heat.
- Sieve the icing sugar into the chocolate mixture and beat well.
- Spread the icing over the top of the cake and top with a dusting of either cocoa powder or icing sugar, depending on the colour of chocolate you used!