Coffee, chocolate and sherry cake
A rich mocha cake with a boozy kick of Pedro Ximénez sherry and topped with your favourite confectionery. This is for serious chocolate cake fans.
You will need a long narrow rectangular cake tin (approximately 30x10cm/12x4in) or a deep 20cm/8in round cake tin.
- 125g/4½oz butter
- 125g/4½oz caster sugar
- 2 free-range eggs
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 225g/8oz self-raising flour
- 200ml/7fl oz Pedro Ximénez sherry