Tuesday, 30 October 2012

Chocolate, Coffee & Nutmeg Cake

Serves 12
Pre-heat the oven to 180°C
Bake to perfection for 24-26 minutes

You will need the following:

225g Butter
150g Golden Caster Sugar
75g Dark Muscavado Sugar
4 Eggs
175g Self Raising Flour
50g Cocoa Powder
1Tbsp Baking Powder
1Tbsp Ground Coffee + 4Tbsp Hot Water
1Tsp Ground Nutmeg
1 Drop of  Vanilla Extract

300g Icing Sugar
100g Crème Fraiche
1Tsp Camp Coffee
1Tsp Vanilla Extract
50g Granulated Brown Sugar


Dissolve your coffee in the water

Cream together your butter and sugars

Add in your eggs one at a time, followed by the coffee

Sift in your cocoa powder and then fold in

Sift in your flour and nutmeg & fold into the mix 

Grease your tins then line the bottom with greaseproof paper

Pour your mix into two 8" cake tins & bake for 24-26 minutes

Whilst baking make your icing

In a bowl place the crème fraiche, camp coffee and vanilla extract 

Then add your sugar 

Until combined

 Sift in the icing sugar

Remove your cakes from the oven and leave to cool for 10 minutes
Peel off the greaseproof paper

Level off the base layer and spoon on a large spoon for icing 

Smooth out over your cake 

Repeat with the top layer 

Enjoy with a cup of fresh coffee...

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