Ingredients
Cake
- 3 Tbsp cocoa powder
- 4 Tbsp sugar
- 5 Tbsp milk
- 250 g 1 cup sugar
- 125 g butter room temperature
- 3 large free-range eggs separated
- 140 g 1 cup flour
- 3 tsp baking powder
- Pinch of salt
- 125 ml 1/2 cup milk
- 1 tsp vanilla extract
Icing
- 150 g butter
- 2 cups icing sugar
- 200 g dark chocolate 70%, melted (extra for decorating, optional)
- 2 Tbsp milk
- 1/2 tsp espresso powder
- 1 tsp vanilla extract
Instructions
To make the cake:
- Pre heat the oven to 180C / 350F
- Put the first 3 ingredients into a small pot and bring it to the boil and allow to cool
- Using an electric mixer cream the butter and sugar until pale. Add the egg yolks one at a time ensuring they are well mixed before the next addition.
- Add the cooled cocoa mixture and beat.
- Sift the flour, salt and baking powder and add this to the cake mix alternating with the milk. Add the vanilla extract and beat briefly.
- Beat the egg whites until stiff and lastly fold these into the cake mix by hand.
- Divide the mixture between to 20 – 23cm greased/lined cake tins and bake for 25 – 30 minutes until springy to the touch.
- Allow to cool and then remove from the.
To make the icing:
- Melt the chocolate in a double boiler and then allow to cool.
- Dissolve the coffee in the milk and Beat this with the butter, icing sugar, and vanilla extract.
- Add the cooled melted chocolate and continue to beat until the icing is soft and fluffy.
- Ice the cake by generously spreading a layer of frosting in the middle, top and sides.