3 cups flour
2 teaspoon baking powder
2 cups castor sugar
¼ teaspoon salt
1 cup water
2 extra large eggs
2/3 cup buttermilk
1 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
3 tablespoon cocoa powder
1 cup icing sugar
2 teaspoon cocoa powder
85g butter/ margarine
2 teaspoon instant coffee
3 teaspoon boiling water
50g grated chocolate
In a large mixing bowl, sift together flour, baking powder,
castor sugar and salt.
Combine butter and water in a saucepan and melt over low heat.
Remove from heat and pour into flour mixture and mix well. Beat
in the eggs. Combine in the eggs. Combine butter milk,
bicarbonate of soda and vanilla together and add to flour
mixture. Mix well. Divide mixture between 2 mixing bowls, add
sifted cocoa- powder to one. Stir until well combined. Pour the 2
batters in alternate rows into a large, greased 23x30cm baking
pan. Draw a skewer through the batter to form a marbled pattern.
Bake at 180 % C for 30 to 40 minutues or until a skewer inserted comes
Remove cake from oven, allow to cool in pan 15 minutues before
removing before removing to a cooling rack to cool completely.
Spread with mocha incing. Decorate with grated chocolate. Cut
Sift icing sugar and cocoa together. Cream butter well and add
icing sugar. Dissolve coffee in water and add to icing. Beat