DELICIOUSLY RICH CHOCOLATE MOCHA CAKE Ingredients

DELICIOUSLY RICH
CHOCOLATE MOCHA CAKE
Ingredients
2 tbsp cocoa powder
2 tsp coffee granules
2 tbsp hot water
15Og Yeo Valley Unsalted
Butter, softened
15Og golden caster sugar
3 medium eggs, beaten
15Og self-raising flour
1 tsp baking powder
For the icing:
1OOg plain chocolate
1 tsp coffee granules
5Og Yeo Valley Unsalted Butter
3 tbsp Yeo Valley Greek Style
Natural Yeogurt
225g icing sugar
SERVES
PREP TIM: 8-E:12 (depending on size
of slice)
1 hr 2O mins
1. G rease and line the bases
of two 17.5cm deep
sided Victoria sandwich tin
s
with greaseproof
paper, then preheat the ove
n to 18O�C / gas mark 4.
2. Mix the cocoa powder an
d coffee with the hot
water to form a paste, th
en leave to cool.
3. Using a mixer, mix the bu
tter and sugar until
light and fluffy, then add
the eggs a little at
a time, followed by the ch
ocolate mixture.
Fold in the sieved flour an
d baking powder, divide
between the tins and bake
for approximately
25 mins until well-risen an
d the centre of the
cake springs back when touc
hed. Leave to cool
before turning out.
continued overleaf
DELICIOUSLY RICH CHOCOLATE
MOCHA CAKE continued…
4. For the icing, melt the chocolat
e with the coffee and
butter in a bowl over a pan of simme
ring water.
Remove from the heat, allow to coo
l a little, then mix
in the Yeogurt and sieved icing sugar.
Leave on one side
to cool completely, stirring now and
again.
5. Cut each cake in half horizonta
lly and sandwich together
with the chocolate icing. Use the rem
aining
icing to completely cover the top an
d sides of the cake.
Serve warm or cold.
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ipes
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