Mocha Cake

Ingredients

F.G Roberts Self-Raising flour 225g

Eggs (59g) 2

Caster Sugar 140g

Butter or Margarine 60g

Cocoa 35g

Bicarbonate of Soda 1teas.

Coffee Powder 2teas.

Yoghurt, plain 250mls

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Method

Preheat oven to 180ºC.

Grease 21cm baba tin

Sift flour, bicarbonate of soda, sugar, cocoa and coffee into mixer bowl.

Add remaining ingredients and beat on low speed until smooth and mixture changes colour.

Pour into prepared pan and bake for 40 minutes.

Stand 5-10 minutes before turning out on to wire rack to cool.

Drizzle cooled cake with Coffee Glace Icing and decorate with walnuts if desired.

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Coffee Glace Icing

Pure icing Sugar 1 ½ cups

Butter, soft 1 teas

Coffee powder, instant 3 teas

Milk or Water 2 tabs approx.

Walnuts optional

Sift icing sugar and coffee. Beat in butter. Add liquid a little at a time until right consistency for drizzling over cake.

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