A classic. Dense, decadent and delicious!
Makes 1, 2-layer cake.
For the sponge
210g Plain Flour
210g Caster Sugar
80g Coco Powder
¾ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
100 ml Vegetable Oil
100 ml Hot Coffee
120 ml Milk
1 Large Egg
½ tsp Vanilla Extract
For the icing
150g Cream Cheese
150g Butter
150g Icing Sugar
25g Coco Powder
½ tsp Vanilla Extract
Method
1. Set your oven to 160º, fan assisted, or your own equivalent. Line 2, 6” baking tins
2. To make the sponge, sift the dry ingredients into the bowl of your stand mixture. Add the oil, coffee and milk then mix for 2 minutes
3. Add the egg and vanilla and beat again until fully combined
4. Pour equally into the tins. Don’t worry if the batter looks a little runny, it will come out nicely
5. Bake for 30 minutes in the centre of the oven, until an inserted skewer comes out nearly clean. The cake it dense so a little batter left on the skewer is to be expected
6. Cool in the tins before turning out. When cold, level off the tops with a sharp knife if needed
7. While the cake cools, make the icing by simply beating all the ingredients together until light, fluffy and glossy
8. Sandwich the two sponges with half the icing then using the rest, cover the top and sides. I like to give my cakes a little rustic look, but you finish your as you like. Use Maltesers or similar to decorate the top and enjoy!
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