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55g plain chocolate
1 tablespoon of strong black coffee
280g self raising flour
1 tsp baking powder
225g softened butter, plus a little extra for greasing
225g caster sugar
4 eggs beaten
50g ground almonds
2 tablespoons milk
1 tsp vanilla extract
Icing
125g plain chocolate
2 tablespoons butter
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Preheat the oven to 180'c. Grease and line an 8" cake tin
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Melt the chocolate and coffee in a heatproof dish over a saucepan of gently simmering water. Leave to cool.
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Sift the flour and baking powder into a bowl.
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Add the butter, sugar, eggs, ground almonds and milk, mix well until smooth.
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Transfer half of the mixture to another bowl and stir in the vanilla extract, stir the cooled chocolate into the other half of the mixture.
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Place spoonfuls of the two mixtures alternately into the prepared tin then drag a skewer through to create the marbled effect, smooth the top over.
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Bake in a preheated oven for 55-60 minutes or until a skewer inserted into the center comes out clean.
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Leave in the tin for 5 minutes before turning out onto a wire rack to cool completely.
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Make the icing up by placing the chocolate, butter and 2 tablespoons of water into a heatproof bowl set over a saucepan of gently simmering water, heat until melted. Stir well then pour over the cake. Work quickly to cover the top and sides.
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Leave to set before serving.
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