Monday, September 6, 2010
Chocca Mocca Cake
Cream 175g butter and 175g brown sugar (unrefined if poss; I used molasses here as it gives such a lovely dark colour and rich flavour).
Beat in 2 eggs, 2 tbsp golden syrup, and 4 tbsp milk.
Make a paste in a mug of 2 tsp coffee and 2 tbsp cocoa with just enough hot water to mix it thoroughly (between 2-4 tbsp). Add this to the bowl and mix in.
Fold in 200g self raising flour.
Bake at 160 degrees for around an hour. I like a round tin for this one.
Use the clean skewer test to see when it's done, and put foil on top if it starts crusting and burning.