This is a simple cake for everyday, it’s so easy to make and the coffee flavour is subtle so even the non coffee drinkers will like this one.
From the Big Book of Baking
- For the cake
- 225g Self-raising flour
- 1 tsp baking powder
- 1 tsp cocoa powder
- 225g butter
- 225g golden caster sugar
- 4 eggs beaten
- 3 tbsp instant coffee granules dissolved in 2 tbsp hot water cooled
For the White Chocolate Frosting
- 115g White Chocolate
- 55g butter
- 3 tbsp milk
- 175g icing sugar
Preheat oven to 180degrees celsius and line 28x18cm shallow cake tin with baking paper
Sift the flour, baking powder and cocoa into a bowl and add the butter, caster sugar, eggs and coffee. Beat well, by hand or with an electric whisk, until smooth, then spoon into the prepared tin and smooth the top.
Bake in a preheated oven for 35-40 mins, or until risen and firm. Leave to cool in the tin for 10 mins, then turn out onto a wire rack and peel off the lining paper to cool completely.
To make the frosting, place the chocolate, butter and milk in a bowl set over a saucepan of gently simmering water and stir until the chocolate has melted. Remove the bowl from the pan and sift in the icing sugar. Beat until smooth, then spread over the cake. Dust the top of the cake with cocoa powder, then cut into squares.