Saturday, 24 November 2012

Warm Mocachocachino Slices

As you all know I love cake. I love big cake and small cake, round cake and square cake, cold cake and this time, warm cake! This one is still nice to have once cool, but it's much better enjoyed hot or warm. It's just something about the moist fudgy sponge, flavoured with sweet yet slightly bitter coffee and chocolate that works so well with a bit of heat through it. Oh and I insist you serve the sliced cake with ice cream or cold cream!

Prep time: 15 Mins
Baking time: 25-30 Mins
150g Unsalted Butter (Softened)
160g Caster Sugar
3 Medium Eggs
1tsp Vanilla Extract
3tbsp Strong Black Coffee (Cold)
50g Cocoa Powder
100g Plain Flour
1tsp Baking Powder

Off we go! Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Cream together the butter and sugar, then beat in the eggs one at a time. Stir through the coffee, then sift in the cocoa powder, flour and baking powder then mix together to a smooth batter. Spoon into the prepared tin and bake in the centre of the oven for 25-30 minutes, until a metal skewer comes out slightly sticky when inserted into the middle of the sponge. When you're happy it's cooked remove from the oven and leave in the tin for about 20 minutes.

To serve carefully remove the warm cake from the tin and slice. As I mentioned above I think it's best served with cold cream or ice cream. Also (not that I expect this to happen) if you have any left over it's fine to have cold, or it's no problem to warm through again in the microwave.

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