On Sunday we all fancied something sweet so I looked in the cupboards but there wasn't a lot left, I managed to find an almost empty tub of cocoa powder but there was only 1.5 oz left so I decided to make what I call a 5oz cake and baked it in a tray. I also added 2 tablespoons of coffee and chicory essence to deepen the flavour as I usually add a larger ratio of cocoa to flour when making chocolate cakes and I didnt feel the small amount of cocoa I had would be enough to create a nice chocolaty cake.
3.5 oz Self Raising Flour
1.5 oz Cocoa Powder
1 Tsp Baking Powder
5 oz Caster Sugar
5 oz Butter
2 Large Eggs
1 Tsp Vanilla Extract
2 Tbsp Camp Coffee & Chicory Essence
2 Tbsp Milk
Prepare a flat tin, perhaps a brownie tin or a small swiss roll tin.
Grease the sides with butter and swirl flour on the top to create a non-stick surface.
Also add a rectangle of baking parchment to prevent the bottom sticking.
Pre-heat the oven to Gas Mark 3
TIP |
It's not always neccessary to line every tin with baking parchment every time you bake, it depends on the cake, the tin and the recipe but I ALWAYS do because it takes less than 5 minutes and it guarantees your cake will slip out onto the wire rack easily!
HOW |
Cream together the butter and the sugar until it pales and becomes fluffy.
Sieve the flour, cocoa powder and baking powder into the bowl.
Add the eggs, vanilla extract, milk and camp coffee and chicory essence to the bowl.
Slowly combine with a wooden spoon or use an electric mixer.
Use a spatula to scrape down the sides of the bowl and incorporate all of the ingredients.
Pour or dollop the mixture into your tin and very gently smooth and even out the batter.
Bake in the oven for 15-20 minutes.
Remove from the oven and turn onto a wire rack to cool.
Mix 2 oz butter with 2 tbs of cocoa powder and 2 tbs camp coffee and chicory essence.
Then combine 6 oz icing sugar until stiff.
When the cake is cool, probably after at least 1 hour, spread over the cake with a spoon or metal spatula.
You can eat straight away!
