One for the coffee lovers! This chocolate cake has all the flavour of your favourite brew combined with the goodness of chocolate.
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Ingredients
Method
Preheat oven to 180° C. Grease and line base and side of a 20cm round cake pan with baking paper.
In a large saucepan, combine butter, caster sugar, water, cocoa and bicarbonate of soda on low heat. Cook 2 mins until sugar dissolves. Bring to boil. Reduce heat to low. Simmer 5 mins, stirring occasionally, until mixture reduces slightly. Remove from heat. Cool slightly.
Whisk in egg. Stir in sifted fl our. Pour into prepared pan. Gently tap base of pan to remove air bubbles. Bake 45-50 mins until a skewer inserted at centre comes out clean. Cool in pan 5 mins, then transfer to a wire rack to cool completely.
MOCHA BUTTERCREAM: In a large bowl, using an electric mixer, beat butter, sugar, cocoa and combined coffee and boiling water 5 mins until light and fluffy.
Spread buttercream all over cooled cake. Top with chopped roasted hazelnuts.
TIP: For an extra coffee hit, top with choc-coated coffee beans.
Mocha-choc cake with marshmallow top
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