- Making time 30 minutes
- Preparation time 20 minutes
Ingredients
- 175 g soft margarine
- 175 g caster sugar
- 175 g self-rising flour
- One teaspoon baking powder
- Three eggs
- Three teaspoons instant coffee, dissolved in 2 teaspoons boiling water
For the frosting
- 75 g butter
- 150 g icing sugar, sifted
- Three teaspoons instant coffee, dissolved in 2 teaspoons boiling water
- 50 g dark chocolate melted
If there is anything that we need to change in the child, we should first examine it and see whether it is not something that could better be changed in ourselves.
– Carl Jung
Preparation:
- Beat all of the cake ingredients in a mixing bowl or a food processor until smooth.
- Divide the mixture evenly between 2 * 18 cm sandwich tins, greased and base-lined with oiled greaseproof paper, and spread the surface level.
- Bake in a preheated oven, 1800C, set timer for 20 minutes until risen, and cake are browned and spring back when gently presses with a fingertip.
- Leave the cakes for a few minutes then loosen the edges, turn out to a wire rack and peel off the lining paper, leave to cool.
- Make the frosting, put the butter and half the icing sugar in a mixing bowl, add the dissolved coffee and beat until smooth, gradually mix in the remaining icing sugar until pale and creamy.
- Put one of the cakes on a serving plate, spread with half the frosting then cover with the second cake, spread the remaining frosting over the top. Pipe or drizzle swirls of melted chocolate on top.
