Chocolate, Coffee & Chicory Cake
This cake is so delicious. I whipped it up the other day and spent the rest of the time trying to stop the family from eating the whole cake in one go. 🙂
115 grams/4oz of organic butter or nuttelex
2 free range or organic eggs
4 tablespoons of cocoa made into a little paste with some hot water
2 teaspoons of baking powder
Sweetened Coffee and chicory essence
2 cups of caster sugar
280 grams/10 oz. of self-raising flour
1 cup of milk – (soya/almond/cows/rice)
Method: Preheat oven to 200 degrees celsius or 400 degrees fahrenheit. Take out electric mixer, portable mixer or hand mixer, make sure the eggs are at room temperature beat together the eggs and sugar until creamy. Mix in the softened butter and beat again. Now add the flour, cocoa, baking power and whip into the mixture on slow or gently fold together with a wooden spoon. Then add a dessertspoonful of coffee and chicory essence, and slowly add the milk. Spread into a greased and lined round cake tin (8 inches or 20 cm). Bake in a preheated oven for 25-35 minutes. 200 degrees celsius or 400 degrees fahrenheit.
For Icing: When cake is ready place on a cake cooling rack. When cooled. Use anywhere from 1-2 cups of soft icing mix. Mix this with butter or nuttelex, a little coffee and chicory essence and a touch of milk until thick and creamy.
Tip: When making icing add the butter and liquid a tiny bit at a time.