Espresso chocolate cake

Espresso chocolate cake


Expresso chocolate cake
Chocolate icing


Expresso chocolate cake

1.Preheat the oven to 180&degC (160&degC fan-forced). Grease a deep 25cm round cake pan; line base and side with baking paper.
2.Combine butter, chocolate and coffee in a medium saucepan over low heat; stir until the chocolate is melted. Add sugar; stir until dissolved. Remove from the heat; transfer to a large bowl.
3.Whisk in combined sifted flour and cocoa, then add eggs and liqueur until combined.
4.Pour mixture into the prepared pan. Bake for 1 hour or until the surface of the cake is firm. Cool cake in the pan.
5.Meanwhile, to make the chocolate icing; combine chocolate and cream in a small heavy-based saucepan; stir over low heat until chocolate is melted. Remove from heat. Allow the icing to cool until it is the consistency of thick cream.
6.Turn cake out of pan. Drizzle icing over cake

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