Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
Ingredients for Cake
250g Shipton Mill Organic White Spelt Flour
400g golden caster sugar
90g cocoa powder
2 tsp Organic Baking Powder
1½ tsp bicarbonate of soda
1 tsp salt
1 tsp instant coffee granules
240ml milk or yoghurt (according to preference)
120ml vegetable oil
2 large eggs
2 tsp vanilla extract
240ml boiling water
Ingredients for Frosting
140g soft butter
100g cocoa powder
440g icing sugar
2 tsp vanilla extract
½ tsp instant coffee granules
Green & Black's Organic Milk Chocolate
Preheat the oven to 180°C. I use a fan oven and set the temperature to 160°C.
Grease and line two 23cm spring form cake tins.
Place the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, salt and instant coffee granules in a large bowl and mix until combined.
Add the milk or yoghurt, vegetable oil, eggs and vanilla extract to the dry ingredients and mix well.
Carefully dribble the boiling water into the batter while mixing slowly. Once all the water has been added, beat for 1 minute.
Divide the mixture equally between the prepared cake tins.
Bake for 30-35 minutes. A skewer inserted into the cakes should come out clean. Take out of the tins after 10 minutes and allow to cool completely.
To make the frosting, cream together the butter and cocoa powder.
Add 110g of icing sugar with 1 tbsp of milk and beat for 1 minute. Repeat until all the sugar and milk has been incorporated.
Add the vanilla extract and instant coffee granules and beat well.
Using a large palette knife to apply the frosting, sandwich the two cakes together and then smother with the remaining icing.
Top with grated chocolate. Keeps well in an airtight container for up to a week.
Added by: Alex Ross
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