Today is Alans 11th birthday and with all birthday’s in the house I make or try to anyway make the birthday persons choice of birthday cake. After all if you can’t have that on your birthday when can you.
Alans choice for his birthday today was a chocolate and coffee cake decorated with some of his favourite chocolate.
This recipe comes from two different recipes both by Mary Berry. I’m a fan of her recipes as they always come out tasting so delicious and are quick and easy to make. This chocolate cake recipe is also my favourite and the only one I tend to eat.
Chocolate Coffee Cake
For the Cake:
- 50g cocoa powder
- 6tbsp boiling water
- 3 large eggs
- 50ml milk
- 175g self-raising flour
- 1 rounded tsp baking powder
- 100g softened butter
- 275g caster sugar
For the Coffee Butter Cream Icing:
- 75g softened butter
- 225g sifted icing sugar
- 2 tsps milk
- 2tsps instant coffee
- 2tbsps boiling water
- Whatever chocolate you desire, I used flake bars and rolos.
- Pre-heat the oven to 180C/160C Fan/ Gas 4. Grease two 8inch loose bottomed deep sandwich tins and line the bases with baking parchment.
- Measure the cocoa powder into a large mixing bowl, add the boiling water and mix well until is has a paste like consistency. Add the remaining ingredients to the bowl, yes isn’t that so easy trust me it works, beat until just combined. I use my hand-held mixer for this. The mixture will be a fairly thick batter and be careful not to over beat.
- Divide the mixture between the prepared tins and gently level the surface. Bake for 25-30 mins in the centre of the oven until the cakes are well risen and beginning to shrink away from the sides of the tin. Leave to cool in the tins for a few minutes then turn out onto wire racks and peel off the paper. Leave to finish cooling.
- To make the icing, mix the instant coffee with the boiling water in a bowl and add all the remaining ingredients except the apricot jam. Beat together just until you have a smooth butter cream, again I use my handheld mixer for this.
- Spread a thin layer of apricot jam over the cake, this prevents crumbs coming into your butter cream. Use a third of the butter cream between the layers of cake and sandwich together.
- Break up the flake bars onto a plate. Spread another third of the butter icing round the edge of the cake giving it an even layer of butter cream all round the sides. Carefully holding the cake top and bottom turn the cake onto its side and dip into the broken flake. Continue until the edge is covered in the broken flake.
- Use the last third of coffee butter cream to spread over the top of the cake. For grown ups to have with a cuppa it would need no further decoration but as this is for a birthday I decorated the top with rolo sweets.
Enjoy. Ruth x