Recipe

Serves:  6 people | Prep time:  20 minutes | Cooking time:  15 minutes

Spanish | Vegetarian | Dessert

Ingredients

For the sponge

• 100g Butter at room temperature
• 150g Caster sugar
• 3tbsp Milk
• 3 x Eggs
• 200g Self-raising flour
• 125g Fairtrade dark chocolate
• 4 heaped tsp Fairtrade granulated coffee

For the Icing

• 1 tbsp Milk
• 1 tbsp Fairtrade coffee granules
• 150g Butter
• 300g Icing sugar
• 25g Fairtrade dark chocolate

Method

1. Pre-heat the oven to 180°/350°F/Gas Mark 4 and grease two 8 inch circle cake tins.
2. Melt 125g of the chocolate and butter in bowl over a pan of simmering water.
3. In a small bowl heat the milk in the microwave and dissolve the coffee granules in the milk.
4. Stir the sugar into the butter and chocolate and add the milk and coffee mix.
5. Whisk in the eggs one at a time, and whisk in the flour.
6. Evenly divide the batter into the tins and bake in the oven for 12- 14 minutes until a skewer comes out clean.
7. Cool on a wire rack.
8. To make the icing; heat the milk in the microwave and dissolve the coffee granules in the milk.
9. Mix the butter, milky coffee and sugar together until light and fluffy.
10. Spread half of the mix over each cooled cake layer and sandwich together.
11. Grate the chocolate over the top of the cake to create a cappuccino look.