Are you smacking your lips together already looking at this beauty? If not, you will be (I have to admit, I did eat a few spoonfuls of the batter). I made this sinful little cake for my father’s birthday and it was gobbled up! Serves 10.
Ingredients:
- 240g (8.5 ounces) butter, softened
- 1 3/4 cups caster sugar
- 3 eggs
- 1 1/2 cups self raising flour
- 1/2 cup plain flour
- 1/2 teaspoon baking soda
- 2/3 cup of cocoa powder
- 3 teaspoons instant coffee granules
- 1/2 cup water
- 1/2 cup milk
- 1/2 teaspoon red food colouring
- 300 ml (1/2 pint) whipped cream
- 60g (2 ounces) dark cooking chocolate, chopped
- Block of white chocolate for shavings to top (optional)
Method:
- Preheat oven to 180C (350F) and grease two 20cm (8 inch) round cake tins. Line the bases with baking paper.
- Beat 180g (5.5 ounces) of the butter and the sugar in a large bowl with an an electric mixer until light and fluffy. Beat the eggs in one at a time.
- Fold in sifted flours, baking soda and cocoa into the bowl in two batches.
- In a small bowl, combine the coffee, water, milk and colouring. Stir through and add to the large bowl, mixing in.
- Pour the mixture equally into the pans and bake for 45 mins. Stand cakes for 5 minutes before removing from the tins and allowing to cool.
- Meanwhile, combine chocolate and 60g (2 ounces) of the butter in the bowl. Microwave for 30 seconds at a time, stirring until just melted. Remove and allow to cool to room temperature.
- Once the cakes are cooled, place the whipped cream on the top of one cake and sandwich the other cake on top. Top cake with chocolate frosting.
- Using a vegetable peeler or knife, use the back of the block of white chocolate to create shavings. Place shavings on top of the cake.
This recipe is adapted from the Australian Women’s Weekly big cakes book.
Happy Eating!
– Sweet Cinnamon Sin
Sweet Cinnamon Sin 