Mocha Chocolate Victorian Sponge Cake

INGREDIENTS

175g butter
¾ cup castor sugar
3 eggs
Vanilla essence
1 ½ cups self raising flour
1tbs cocoa mixed in 1-2 tablespoon boiling water
1 tablespoon strong coffee

Coffee butter cream :
150g butter
2 & ½ cups icing sugar
2 teaspoon coffee dissolved in 1-2 tablespoon warm milk

METHOD

Grease two 7 inch shallow, round tins or cupcake tin
Cream butter and sugar.
Add eggs one at a time beating well after each addition
Add vanilla essence
Fold in the flour
Divide mixture into two bowls
Fold cocoa mixture into one and coffee into another
Place alternate spoonfuls of batter side by side into cake tins
Bake for 25-30mins

Coffee butter cream :
Beat butter and sugar until fluffy
Add cooled coffee mixture
Beat on high for a few minutes
Sandwich cakes with some cream, cover with remaining cream or pipe onto cupcakes

WOULD YOU LIKE TO ?

COMMENTS