Make sure you use deep sandwich tins for this recipe, as the shallower tins tend to overflow. This cake is best eaten fresh, store it in the fridge if necessary.
|50g (2oz)||cocoa powder|
|6 tbsp||boiling water|
|50ml (2fl oz)||milk|
|175g (6oz)||self-raising flour|
|1 rounded tsp||baking powder|
|100g (4oz)||softened butter|
|275g (10oz)||caster sugar|
|For the filling and topping:|
|300ml (½ pint)||double cream|
|1 tsp||instant coffee, dissolved in 2 tsp hot water|
|A little cocoa powder or drinking chocolate, for dusting|
You will need two 20cm (8in) loose-bottomed deep sandwich tins.
Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) loose-bottomed deep sandwich tins and line the base of each tin with baking parchment.
Measure the cocoa powder into a large mixing bowl, add the boiling water and mix well until it has a paste-like consistency. Add all the remaining ingredients to the bowl and beat until just combined. The mixture will be a fairly thick batter (be careful not to over-beat).
Divide the cake mixture between the prepared tins and gently level the surface. Bake for 25-30 minutes, until the cakes are well risen and beginning to shrink away from the side of the tin. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
To finish the cake, whip the double cream until it just holds its shape and then stir in the dissolved coffee. Use half the cream to fill the cake and spread the remainder over the top. Gently smooth the surface with a palette knife and dust with sifted cocoa powder or drinking chocolate.