100 g unsalted butter,softened plus extra for greasing
275 g caster sugar
.2 large eggs
200 pain self rasing flour
75g coca powder
1 tsp baking soda
125ml cold coffee
1 tsp vanilla extract
FOR THE FROSTING:
125g unsalted butter
25g coca powder
125g icing sugar
2-3 tsp milk
1.perheat the oven 180 degree centigrade grease the cake tins and line the bases with baking parchment using an electric whisk cream together the butter and sugar until light and fluffy
2.beat in the eggs one at a time whisking well after each addition until well mixed. in a separate bowl,sift together the flour,coca powder and baking powder in another bowl mix together the cooled coffee,milk and vanilla extract.
3.beat alternate spoonfuls of the dry and liquid ingredients in the cake batter once the mixture is well blended divide it between the tins
4.bake for 30-35 minutes until the cake are springy to the touch and a skewer inserted into the middle comes out clean leave to cool in the tins for a few minutes then turn out to cool completly on a wire rack remove the baking parchment.
5.for the frosting melt the butter in a pan over low heat add the coca powder and continue to cook for a minute oe two stirring frequently allow to cool slightly.
6.shift in a icing sugar beating thoroughly to combine blend in a milk 1 tbsp at a time until smooth and glossy allow to cool(it will thicken)and then use half to sandwich the cake together and the remainder to top the cake
THIS CAKE WILL KEEP IN A AIRTIGHT CONTAINER IN A COOL PLACE FOR 5 DAYS
do you like the cake