INGREDIENTS
- 225 g / 8 oz Self-raising flour
- 1 tsp baking powder
- 1 tsp cocoa powder, plus extra for dusting
- 225 g / 8 oz butter, softened, plus extra for greasing
- 225 g / 8 oz golden caster sugar
- 4 eggs, beaten
- 3 tbsp instant coffee granules, dissolved in 2 tbsp hot water, cooled
WHITE CHOCOLATE FROSTING
- 115 g / 4 oz white chocolate, broken into pieces
- 55 g / 2 oz butter, softened
- 3 tbsp milk
- 175 g / 6 oz icing sugar
INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease a 28 x 18-cm / 11 x 7-inch shallow cake tin and line the base with baking paper.
Sift the flour, baking powder and cocoa into a bowl and add the butter, caster sugar, eggs, and coffee. Beat well, by hand or with an electric whisk, until smooth, then spoon into the prepared tin and smooth the top.
Bake in the preheated oven for 35-40 minutes, or until risen and firm. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and peel off the lining paper. Leave to cool completely.
To make the frosting, place the chocolate, butter and milk in a bowl set over a saucepan of gently simmering water and stir until the chocolate has melted. Remove the bowl from the pan and sift in the icing sugar. Dust the top of the cake with cocoa powder, then cut into squares.
Making & Baking 