This is the first post of a new series – Cakes & Bakes – where we’ll regularly share recipes that we’ve tried out along with photos of the results!
Today’s recipe, mocha fudge cake with coffee icing, was taken from Good Food Magazine | 101 Cakes & Bakes | Tried-and-Tested Recipes
Takes 1 hour 5 minutes plus 4 hours chilling
Ingredients
- For the icing
- 175g/6oz plain chocolate, melted50g/2oz unsalted butter, melted
- 150ml/¼ pint double-strength espresso
- 1 tsp vanilla extract
- 300g/10oz icing sugar
- For the cake
- 300g/10oz plain flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 3 eggs, separated
- 125ml/4 fl oz milk
- 4 tbsp instant coffee granules
- 85g/3oz unsalted butter
- 280g/10oz caster sugar
- 85g/3oz plain chocolate, melted
- 125ml/4 fl oz sour cream
Instructions
- Whisk together the cooled icing ingredients. Cover and chill for 3-4 hours.
- Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter & flour two 20cm/8" cake tins. Sift the flour and baking powder. Stir the vanilla into the egg yolks. Heat half the milk to boiling point, stir in the coffee to dissolve, then add the rest of the milk and cool.
- Cream the butter and 200g/8oz of the caster sugar. Slowly whisk in the egg yolk mixture, then the melted chocolate. Fold in the sifted dry ingredients, the cooled milk and the soured cream. Whisk the egg whites until stiff; whisk in the remaining sugar to form firm peaks. Fold the egg whites into the cake mixture and pour into the tins.
- Bake for 30 minutes until risen. Cool, split each cake in two, and layer with the icing.
Notes
The cake is delicious when warmed slightly - 30 seconds in a microwave will do it. Serve with crème fraîche, double cream or a scoop of vanilla ice cream. We added some mini chocolate chips for decoration - chocolate covered coffee beans would also work well!
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