Beaux-tie: ( recipe)
As mothers day looms tomorrow – a cake is often the order of the day.
My ” pet hate”: a dry , shop tasting choc cake with artificial tasting rich butter icing.
And you always feel obliged to have a piece and then take one bite and realise it’s not worth the ” once on the lips forever on the hips”!!
So while no one is looking- a quick hide the piece of dry choc cake under a serviette and chuck it in the nearest bin. Or quietly leave it on the coffee table and pass by with a look on your face-” oh look- some one ELSE has left their cake behind! ” lol.
This is a fool proof recipe and one you”ll want to lick the plate at the end….
The secret is a cup of hot coffee into the dry ingredients.
This cake works every time and is so yummy and moist people have begged me for the recipe.
So here it is ….
1/2 cup cocoa
1 cup hot coffee
100g melted butter
2 cups self raising flour
2 cups sugar
1 t/spoon baking powder
1 t/spoon baking soda
Mix all together in a big bowl. Pour into a leak proof baking tin lined with baking paper.
Bake at 180 degrees for about 45 mins.
Prick to check if it’s cooked through.
Tip:Espresso coffee ( ie a really big shot / cup full ) tastes better than instant. But instant coffee does work fine. Life is too short to drink bad coffee in my opinion.
Real vanilla extract gives it that real home baked , caramel taste. But immitation essence works fine too.
Because I hate mixing icing from scratch I usually cool the cake and ice with nutella. This tastes far better and is so much quicker.
Pop some silver balls , broken flake choc or strawberries to garnish.
Serve with fresh cream.
I have worked out the cost of this cake. It’s under $5!!!
And it tastes like a $50 cake or one from a french deli at $6.50 per slice.
I once did it as a birthday cake for a friend and made a paper butterfly out of sheet music and popped it on top to decorate. Looked stunning.