Archive for October, 2018

Perfect for Hallowe’en. If you are feeling indulgent, double the recipe, divide the mixture between two cake tins and sandwich together with coffee butter icing. A single layer works for us:

2 large eggs
2 tsp coffee granules
225g / 4 oz soft butter
225g / 4 oz self raising flour
225g / 4oz demerara sugar
1 tsp baking powder
100g white chocolate
50g dark chocolate

Heat the oven to 160 Fan/ 180 gas 4. Grease and line a 20cm cake tin.

Mix the egg and coffee together and set aside whilst measuring out the other ingredients into a food mixer. Give the eggs and coffee mix a good stir then add to the other ingredients. Beat until completely combined then spread in the tin and bake for 25 minutes until the top is springy.
Cool completely.

Melt the white chocolate in a microwave for about 1 minute until pourable. Melt the black chocolate in a mug. Pour the white chocolate over the top of the cooled cake. Dribble the dark chocolate in a spiral using a spoon. Then using a cocktail stick, feather the spiral for that cobwebby look. Alternatively, if it isn’t Hallowe’en!, just swirl it about randomly with a spoon, for a cappuccino look.


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