- Average
- Average budget
Ingredients
- 4 ounces butter
- 1 cup soft brown sugar
- 1 tablespoon instant espresso coffee powder
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/3 cup self-raising flour
- 1 cup plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 cup cocoa powder
- 3/4 cup buttermilk
- 1/2 cup dark chocolate bits
- Icing:
- 3 1/3 ounces unsalted butter
- 3 1/3 ounces dark chocolate, chopped
Preparation
Step 1
Preheat Oven to 350 degrees. Brush a deep 8-inch round cake tin with melted butter. Line base and sides with baking paper.
Step 2
Using electric beaters, beat butter and sugar until light and creamy; add coffee powder. Beat until combined. Add eggs gradually, beating well after each addition; add vanilla.
Step 3
Transfer mixture to large bowl. Using a metal spoon, fold in sifted flour, soda and cocoa alternately with buttermilk. Stir until combined and smooth. Stir through chocolate bits. Pour mixture into prepared tin; smooth surface. Bake 50-60 minutes or until skewer comes out clean when inserted into center of the cake. Leave cake in tin for 30 minutes before turning onto wire rack to cool.
Step 4
For icing:
Melt butter and chocolate in a small heatproof bowl; stand bowl over a pan of simmering water until chocolate is smooth and glossy. When cool, spread icing evenly over top of cake.