CHOCOLATE COFFEE CAKE
This is a beautifully moist and delicious cake, very easy to prepare and bake, it is virtually foolproof. Sandwiched together with a coffee buttercream, with more on the top, plus extra chocolate! I copied the recipe many years ago in a newspaper and have used it ever since.
You need two 8” sponge tins, lightly oiled and the base lined. Cut the lining a ¼ of an inch larger than the tin, [if loose based, as mine is] so that it just starts to go up the sides. The batter is fairly runny and you do not need it to run out of the bottom.
Pre heat your fan oven to 160C.
In a saucepan, bring to the boil:
4 fl oz milk
stir in:
2 heaped teaspoonfuls of coffee powder
Take off the heat and add:
3 oz butter [cubed]
4 oz good quality [70% cocoa solids] chocolate
1 tablespoon brandy or rum
Mix until everything is melted. Set aside, while you prepare the rest.
In a medium mixing bowl, Whisk, until thick and frothy
2 large eggs
6 ½ oz caster sugar
Continue whisking as you add the coffee mixture, then fold in:
5 oz self raising flour.
Tip into your prepared tins [I am a saddo and weigh as I go, so they are exact] and bake for 20 mins.
Cool on a rack.
Meanwhile, in a small bowl:
2 teaspoons coffee powder
2 tablespoons boiling water
2 oz butter, softened
6 oz icing sugar
Mix well. If too stiff add a teaspoon more water. Place half in the middle of the cakes and spread the remainder over the top. Grate or chop more dark chocolate over the top.
Put the kettle on. Cut and enjoy.
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