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
Lamb tagine
This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...
Giant cous cous with roasted winter vegetables & pomegranate molasses dressing
This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...
Smoked Mackerel Pâté
Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...