Chocolate Cake with Coffee Icing
- 260g Demerara sugar
- 260g unsalted butter, softened
- 5 large eggs
- 70g dark chocolate with 70% cocoa solids
- 225g self-raising flour, sifted
- 5ml vanilla extract
- 7.5ml baking powder
- 350g unsalted butter, softened
- 700g icing sugar, sifted
- 15ml coffee granules dissolved in a splash of boiling water
Preheat the oven to 180°C and place the rack in the middle of the oven.
Onto a sheet of greaseproof paper, trace around the base of three 20cm cake pans and cut out the circles. Butter and flour the cake pans and lay a circle of greaseproof paper on the base of each pan.
Break up the chocolate and add to a heatproof bowl. Set the bowl over a pot of simmering water (the base of the bowl shouldn’t come into contact with the water) and leave to melt. Once the chocolate is melted, remove the bowl from the pot and leave the chocolate to cool until it’s no longer hot to the touch.
Add the butter and sugar to a mixing bowl and cream until fluffy.
Add the eggs, one by one, mixing well after each addition.
Add the chocolate and mix well.
Add the flour and mix well.
Add the vanilla extract and sift over the baking powder. Beat for another minute until everything is well combined.
Divide the mixture between the three cake pans. Lift and drop each one onto the counter a few times to eliminate air bubbles, and smooth over the tops with a palette knife.
Bake for 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
Place the cake pans on a cooling rack and leave to cool for 10 minutes.
Run a spatula around the inside edge of the cake pan and turn out the cakes onto a cooling rack with the baking paper facing upwards. Leave to cool completely and then peel off the baking paper.
Add all the Coffee Icing ingredients to a mixing bowl and beat until smooth and fluffy.
Once the cakes are completely cooled, ice, assemble and transfer to a Le Creuset Footed Cake Stand.