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
1. Preheat the oven to 180°C.
2. Sift the dry ingredients into a large bowl, add the butter, caster sugar, eggs and coffee mix. Whisk for 2 minutes.
3. Pour the cake batter into the lined tin.
4. Bake for 35 minutes or until cooked.
5. 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.
6. Remove the pan from the heat and sift in the icing sugar. Beat until smooth. Spread over the cake quickly.
7. Dust with cocoa powder and when the icing is set cut into squares.
8. Freezes superbly.
9. Eat with a fabulous cup of coffee.
