Chocolate coffee cake
This light chocolate coffee cake with rich icing couldn’t be simpler.
For the cake
- 250g/9oz dark chocolate (at least 70% cocoa solids)
- 250g/9oz unsalted butter
- 1 tbsp good-quality instant coffee
- 150g/5oz self-raising flour
- ½ tsp bicarbonate of soda
- 80g/3oz cocoa powder
- 500g/1lb 2oz caster sugar
- 4 free-range eggs
- 2 tbsp sunflower oil
- 125ml/4fl oz milk
- 150g/5oz plain flour
For the butter icing
Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper.
For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water.
Stir until melted and smooth then remove from the heat and set aside.
Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle.
Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients.
Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy.
Pour into the prepared baking tin and cook for one hour or until firm.
Leave to cool completely before turning out of the tin.
For the icing, place all ingredients in a pan. Heat gently and stir until smooth.
Once cake and icing have cooled, spread the icing over the cake using a palette knife.