I’ve made this cake a couple of times recently and it has worked so well I thought I’d share the recipe with you. It’s a really moist chocolate/coffee cake recipe which lasts well. This makes a large single cake, in my 11 inch round cake tin, or would split between two small 7 inch cake tins.
225g unsalted butter, softened, chopped
440g caster sugar
1 teaspoon vanilla extract
350g self-raising flour
1 teaspoon bicarbonate of soda
150ml espresso coffee, cooled
Icing sugar plus 100 ml espresso coffee
- Preheat oven to 190 degrees C.
- Beat butter, sugar and vanilla in a bowl until light and fluffy.
- Add eggs, one at a time, beating after each.
- Sift flour, bicarbonate of soda, cocoa and a pinch of sea salt over egg mixture.
- Add espresso and milk, and whisk until smooth.
- Spoon batter, which will be quite runny compared to some cake mixtuees into a well-greased 11 inch cake tin.
- Bake for 55 minutes or until a skewer comes out clean.
- Stand in tin for 10 minutes, then turn out onto a wire rack to cool.
- Add espresso coffee to icing sugar, one spoonful at a time, until you have a thick consistency.
- I then like to ‘pour’ the icing on, and spread with a knife dipped in boiling water.
Alternatively, make the icing runnier, and drizzle across the top of the cake to form stripes as in the photo above, where I also drizzled chocolate syrup in strands too.