15 mins prep. time
25 mins cooking time
190°C (375°F) / Gas Mark 5
What you need (cake):
What you need (icing):
Preheat the oven and lightly oil and line the base of two cake tins (18cm) with grease-proof paper.
Beat the egg and sugar together until creamy. Dissolve the coffee in two tablespoons of hot water and allow to cool. Once cooled mix the coffee in with the egg and sugar. Whilst beating the mixture slowly add in sifted flour.
Divide the mixture between the two tins and cook for 20-25 minutes.
Whilst the cake is in the oven, make your icing.
Blend the coffee and cocoa powder with some hot water to form a stiff paste. Beat in the butter and icing sugar.
Once the cake has come out of the oven and left for 5 minutes to cool, sandwich the two section together with some of the icing. Spread the remaining icing on top of the cake, I also melted some chocolate and drizzled that on top.
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