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
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...