This moist, fudgey cake combines our two favourite things: chocolate and coffee
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Grease a 20cm-round, microwave-proof cake dish with a little butter and line the base with greaseproof paper.
Mix the cocoa powder and 3 teaspoons of coffee together in a small bowl and add approximately 100ml boiling water.Add the coffee mixture, followed by the milk, oil, egg and vanilla extract. Beat to combine. Pour the batter into the prepared cake dish and microwave on high for 4.5 to 5 minutes, checking throughout. You’ll know it’s ready when it’s risen and spongey on top. While the cake bakes, make the icing. In a small bowl, add a splash of water to the remaining teaspoon of instant coffee and mix to make a paste. Mix in the icing sugar, a little at a time, adding more water if you need to, until you have a smooth paste, roughly the texture of thick cream. When the cake is done, carefully tip it out on to a cooling rack and immediately spread the icing over the top . You may want to put a plate or chopping board underneath the rack as this bit can get messy. If you like, sprinkle chopped walnuts, pecans or coffee beans around the edge of the cake for a pretty finish – do this before the icing sets so they stick.
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