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Podcast: Recipe for the day
Episode:

mocha gateaux
Category: Arts
Duration:
Publish Date: 2018-04-07 12:54:46
Description: An easy but impressive coffee-chocolate cake that will keep for two days in an airtight container in the fridge. (Yeah, right. Someone will scoff it!) Ingredients For the sponge 200g butter 200g golden caster sugar 180g self raising flour 30g cocoa powder ½ teaspoon baking powder 4 eggs, beaten 1 tsp vanilla extract For the filling 100g butter 200g icing sugar 1 dessert spoon coffee granules dissolved in 2 tablespoons of boiling water 1 tablespoon Tia Maria For the topping 200ml double cream 2 tablespoons icing sugar 1 teaspoon coffee mixed with 3 teaspoons boiling water 1 tablespoon Tia Maria Grated dark chocolate or nuts or anything you like for decoration Preheat oven to 180ºC, 350ºF, Gas 4 Grease and line 2, 20cm sandwich tins Cream the butter and sugar in a mixing bowl until light and fluffy In a separate bowl sift the flour cocoa powder and baking powder together Add 1 tablespoon of the flour mix to the butter and beat in the eggs Sift the rest of the flour into the mix and fold in with a metal spoon Divide the mixture between two cake tins and smooth out the top, making a little dip in the centre Bake for 20 - 25 minutes until well risen and springy - Allow to cool while you make the filling Cream the butter until soft and sift in the icing sugar. Beat well Add the coffee and Tia Maria and beat again, use this to sandwich the cakes together Make the topping by whipping the cream until firm and mix in the rest of the ingredients Spread over the top and decorate as required
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