I made this cake just before my holiday, it’s quick and easy to make using the never fail all-in-one method. It was hastily photographed and my photograph doesn’t really do this delicious cake justice….I’m playing catchup now with the blog posts and with a safety net of only a few in draft to fall back on, I may have to resort to sharing my holiday snaps with you!
This is basically a moist coffee cake with the addition of cocoa powder, the topping is white chocolate, butter, milk and icing sugar. I gave my two cake testers a slice each without telling them what the cake was called or the ingredients I’d used and they both thought it tasted of hazelnut. Interestingly the coffee/chocolate combo appears to confuse the taste buds!
If you own an induction hob the icing ingredients can be melted gently in a pan on the hob instead of over a pan of water.
You will need: 28cm x 18cm tin fully lined to come above the edges of the tin.
225g Stork SB
225g self raising flour
1 tsp baking powder
1 tsp cocoa powder
225g caster sugar
4 eggs
3tbsp coffee granules,
dissolved in 2 tbsp hot water
For the icing:
115g white chocolate (I use Menier because it melts easily)
55g softened butter
3tbsp milk
175g icing sugar
- Preheat the oven to 180°C.
- Sift the dry ingredients into a large bowl, add the butter, caster sugar, eggs and coffee mix. Whisk for 2 minutes.
- Pour the cake batter into the lined tin.
- Bake for 35 minutes or until cooked.
- For the icing: Add the chocolate, butter and milk to a bowl set over a saucepan of simmering water, stir until the chocolate has melted.
- Remove the pan from the heat and sift in the icing sugar. Beat until smooth. Spread over the cake quickly.
- Dust with cocoa powder and when the icing is set cut into squares.
- Freezes superbly.
- Eat with a fabulous cup of coffee.
