This cake is so rich that it doesn't need any accompaniment. No frosting. No cream. No icing.
It just has some delicious chocolate syrup that you drizzle onto the cake as it cools.
Ingredients:
115g baking margarine
115g white sugar
2 large eggs
115g self-raising flour
35g ground almonds
Half teaspoon of baking powder
20g cocoa powder
Teaspoon of coffee granules
50g chocolate chips
70ml milk
Syrup:
12g chocolate chips
50g white sugar
1 teaspoon cocoa powder
First, make the coffee by dissolving the coffee granules in just 2 tablespoons of hot water. Add this to the milk and put to one side for now.
Mix the margarine with the sugar until fully combined and light and fluffy. Add the eggs and whisk in.
Then whisk in the flour, cocoa powder and ground almonds and continue to whisk for a minute.
Pour in the milky coffee and finally the chocolate chips. Give it a good stir to make sure everything is properly blended. Remember that a properly whisked cake is a light cake.
Bake in a deep 20cm cake tin, lined with baking paper, for 45 minutes at 170 degrees. Check the cake is ready by inserting a skewer into the middle. If it comes out clean, it is ready, but it may need another 5 minutes, as all ovens are different.
Put the cake on a wire rack to cool while you make the syrup.
To make the syrup topping, simply put the chocolate chips, sugar and cocoa powder into a pan with 60ml of cold water. Bring the water to the boil and stir until everything has melted. Continue to simmer for 3 or 4 minutes until the liquid has reduced to a syrup. Pour this syrup over the cake slowly, giving it time to sink in. The syrup will help to keep the cake soft and fresh for days.
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