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
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...