Ingredients
Cake:
- 100g (¼ cup + 3 tbsp) butter
- 2 eggs
- 125ml (½ cup) whipping cream
- 125ml (½ cup) milk
- 250ml (1 cup) strong brewed coffee (see note 1)
- 400g (1 + ¾ cups) sugar
- 275g (2 + ½ cups) spelt flour (see note 2)
- 50g (¼ cup + 3 tbsp) cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons bicarbonate of soda (baking soda)
- 1 teaspoon salt
Frosting:
- 50g (⅓ cup) dark chocolate
- 100g (¼ cup + 3 tbsp) butter (softened)
- 300g (3 cups) icing (powdered) sugar
- 25g (2 tablespoons) cocoa powder
- Up to 3 tablespoons brewed coffee (see note 1)
- Decoration (optional)
Instructions
Cake:
- Pre-heat the oven to 180°C (350°F) and grease/line two x 20cm cake pans. Melt the butter and allow to cool for a couple of minutes.
- Using a food processor (or electric whisk), mix the butter, eggs, milk, cream and coffee until well combined.
- In a separate bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt (if using). Add to the wet ingredients and mix until everything is combined.
- Divide the batter into the two prepared tins and bake side by side for around 25-30 minutes, until the edges start to pull away from the pan and an inserted skewer comes out clean.
- Remove from the oven and allow the cakes to cool for a while in their pans before turning out onto a wire rack. Allow them to cool completely.
Frosting:
- Melt the dark chocolate in a Bain Marie (double boiler) and leave to cool for a while.
- In the meantime, again using a processor (or whisk) beat the butter until light and fluffy.
- Sift the icing sugar and cocoa together, then add them to the butter, continuing to mix until everything is nicely combined.
- With the mixer still running, slowly pour in the chocolate.
- Finally, gradually add the brewed coffee a little at a time, just until you reach a spreadable consistency.
- Place one of the cakes upside and down and spread around a third of the frosting over the flat part.
- Place the second cake on top (flat part down) and then use the remaining frosting to cover the whole cake.
- Decorate with anything you fancy (I used tiny brown balls and cream-coloured sprinkles) and then leave the frosting to set before slicing the cake. Enjoy!
Notes
- If you don't have freshly brewed coffee, use the same amount of hot water with 2 tablespoons of coffee powder (instant coffee). For the frosting, use 3 tablespoons of hot water with 2 teaspoons coffee powder (instant coffee). Alternatively, if you don't want to add coffee to either the cake or frosting, use the same quantity of milk.
- You can use spelt or regular flour for this recipe (just use the same amount).