Chocolate Coffee Cake

INGREDIENTS

3oz/90g cocoa powder

1tbsp instant coffee, dissolved in 3tbsp boiled water

4oz/120g ground almonds

9oz/250g unsalted butter, softened

9oz/250g golden caster sugar

8oz/225g self-raising flour, sieved

4 medium sized eggs, beaten

1tbsp brandy, optional but recommended

For the icing

5fl oz/150ml double cream

5oz/150g plain chocolate, chopped

1tbsp strong black coffee

METHOD

Preheat oven to 180C, 350F, Gas 4.

Grease and base line a 24cm springform baking tin.

In a large mixing bowl cream together the butter and caster sugar until light and fluffy.

Beat in the eggs a little at a time.

Carefully fold in the flour, cocoa and almonds.

Stir in coffee and the brandy if using.

Pour into the prepared tin and smooth the surface.

Bake in the centre of the preheated oven for about 40 minutes until firm to the touch. Test using a skewer, it should come out clean.

Carefully remove the cake from the tin and allow to cool on a cooling rack.

To make the icing

Heat the cream in a saucepan until almost boiling but not quite.

Remove the pan from the heat and add the chocolate and coffee.

Stir until chocolate is melted and mixture is smooth.

Allow to cool completely and use it to cover the top and sides of the cake (the cake must have cooled too).

Leave for the icing to set.

Slice and serve or store in an airtight container.

Enjoy and share your delicious cake!

Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.