This is one of those recipes that I always fall back on when I am stuck for inspiration, but need something to serve for afternoon tea. It's a classic that everyone loves and it's always a sure hit! Today is one of those days and I am in such a blah mood, plus I just happen to have all of the ingredients at home so I don't have to run to the shops. I am tired and have guests popping over this afternoon from out of town. So I best get baking and snap out of my little blah mood before they get here.
- 125g of butter, chopped and at room temperature
- 1 1/4 cups of caster sugar
- 1 teaspoon of vanilla essence
- 2 eggs
- 2 cups of self raising flour
- 1/4 cups of good quality cocoa powder
- 1 teaspoon of bicarbonate soda
- 300ml carton of thickened cream, whipped, plus extra to serve
- 2 cups of pure icing sugar
- 2 tablespoons of cocoa powder (again, good quality is essential in a good chocolate cake)
- 60g of unsalted butter, melted
- 1 tablespoon of instant coffee, dissolved in 2 tablespoons of just boiled water
What to do
Preheat the oven to a moderate 180 degrees. Lightly grease 2 x 20cm round cake pans and line with baking paper.
In a bowl, using electric mixers, beat the butter, sugar and vanilla together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift the flour, cocoa and soda together. Fold lightly into the mixture with 1 cup of just boiled water. Mix quickly to combine.
Spoon the mixture evenly between the two pans, smooth the tops and bake for 30 minutes, or until a skewer comes out clean. Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Trim one cake to make the top level. Spread with the cream, then top with the second cake.
Icing: Sift the icing sugar and cocoa together in a bowl. Pour the butter and coffee into the dry ingredients. Mix well until smooth. Now completely smother the top of your cake in icing!
Today... I might even lick the bowl!