100 g (4 oz) butter or margarine
100 g (4 oz) caster sugar
2 eggs
100 g (4 oz) self-raising flour
25 g (1 oz) cocoa powder
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
2 tablespoons brandy
100 g (4 oz) caster sugar
2 eggs
100 g (4 oz) self-raising flour
25 g (1 oz) cocoa powder
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
2 tablespoons brandy
For the glace icing
175 g (6 oz) icing sugar, sifted
25 g (1 oz) cocoa powder
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
1 tablespoon brandy
25 g (1 oz) cocoa powder
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
1 tablespoon brandy
method
1. Grease a 23 cm (9 in) ring tin. Cream together the butter or margarine and sugar until light and fluffy.
Gradually beat in the eggs, then carefully fold in the flour, cocoa powder and coffee mixture.
2. Spoon the mixture into the prepared tin and bake in a moderate oven for 40-50 minutes or until a metal skewer inserted into the cake comes out clean.
3. While the cake is still hot, pour 2 tablespoons brandy evenly over it. Leave for 5 minutes, then turn out and cool on a wire rack.
4. For the icing, beat all the ingredients together and drizzle over the top of the cake.
Microwave Tip
To soften refrigerator-hard fat for creaming for cakes or for spreading, heat in microwave for 1 - 2 minutes.
Gradually beat in the eggs, then carefully fold in the flour, cocoa powder and coffee mixture.
2. Spoon the mixture into the prepared tin and bake in a moderate oven for 40-50 minutes or until a metal skewer inserted into the cake comes out clean.
3. While the cake is still hot, pour 2 tablespoons brandy evenly over it. Leave for 5 minutes, then turn out and cool on a wire rack.
4. For the icing, beat all the ingredients together and drizzle over the top of the cake.
Microwave Tip
To soften refrigerator-hard fat for creaming for cakes or for spreading, heat in microwave for 1 - 2 minutes.
serving amount
makes 1 cake
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