Table of Contents
Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps. Beat 3 medium eggs with 75ml buttermilk.
Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep). Put 200g chopped dark chocolate in a medium pan with 200g butter. Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep). Put 200g chopped dark chocolate in a medium pan with 200g butter. Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat.
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