Choc-Chop Cake

By JDARK

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

Details

Level of difficulty Average
Cost Average budget

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.