Chocolate, almond and coffee cake

Name: Chocolate, almond and coffee cake
Yield: Serves 8
Ingredients: 350 g/12 oz/3 cups icing (confectioners’) sugar, sifted; 30 ml/2 tbsp coffee extract; whole hazelnuts or pecan nuts, to decorate (optional); whole hazelnuts or pecan nuts, to decorate (optional); 50 g/2 oz/½ cup ground almonds; 3 large (US extra large) eggs, lightly beaten; 3 large (US extra large) eggs, lightly beaten; 175 g/6 oz/¾ cup unsalted butter; 175 g/6 oz/1½ cups self-raising (self-rising) flour; 25 ml/1½ tbsp unsweetened cocoa powder; pinch of salt; 175 g/6 oz/¾ cup soft dark brown sugar; 175 g/6 oz/¾ cup butter, softened, plus extra for greasing

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This easy all-in-one cake recipe is quick to make. Add a lovely coffee buttercream for the filling and topping, and the chocolate cake is transformed into something extra special.

Ingredients

175 g/6 oz/¾ cup butter, softened, plus extra for greasing
175

Vegetarian
Cake

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line two 18cm/7in round shallow cake tins (pans).
Sift the flour, cocoa and salt into a large bowl.
In another bowl, cream the butter with the sugar until light and fluffy.
Add the g