Prep time:
Cooking time: 40 minutes
Total time:
Serves: 20
220g Dark Chocolate
220g Unsalted Butter
2tbsp Instant Coffee Granules
160ml Water
125g Plain Flour
125g Self Raising Flour
40g Cocoa Powder
½tsp Bicarbonate of Soda
480g Caster Sugar
A Pinch of Salt
4 Large Eggs
2.5tbsp Vegetable Oil
110ml Buttermilk
I learned this recipe many years ago from my first cake teacher. The mixture is more like a liquid batter that needs to be poured into your cake pans. Trust me, this mix rises beautifully and the cake keeps really well... if you can bear to keep it!
You will need: 2 x 20-cm sandwich tins, lined and greased
- words: Charlotte White
- pictures: Clare Winfield
You may also like
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...