EASTER MOCHA FUDGE CAKE
(Serves 14)
INGREDIENTS:
For the cake:
1 carton Arctic Iced Coffee Latte; 1tbsp instant coffee granules; 200g dark chocolate, roughly chopped; 200g salted butter, chopped; 170g selfraising flour; 400g light muscovado sugar; 3 eggs
For the fudge icing:
50ml double cream; 200g dark chocolate, chopped; 500g
Icing sugar, remaining Arctic Iced Coffee Latte
To decorate: Chocolate eggs and Easter sweets
METHOD:
1. Heat the oven to 160°C/140°C fan.
2. Grease and line two 20cm Victoria sponge tins.
3. Heat 200ml of the Arctic
Iced Coffee in a pan until just steaming and stir in the coffee granules. The rest of the Arctic Iced
Coffee is for the icing.
4. Turn off the heat and add the chopped chocolate and butter to the pan. Stir until the butter and chocolate are melted, if they don’t quite melt, warm gently on the hob.
5. In a separate bowl mix flour and sugar. Make sure there are no lumps. In another bowl beat the eggs.
6. Pour the chocolate and the eggs into the dry ingredients and stir with a spatula until combined.
7. Divide batter between the tins and bake for 35-40 mins
until cakes are risen and cooked through.
8. Allow cakes to cool in the tins, then turn out onto a wire rack to go cold.
9. To make the fudge icing, heat the remaining Arctic Iced Coffee with the cream until just steaming.
10. Put the chopped chocolate into a bowl and pour the steaming cream mixture over. Stir until the chocolate is melted and the mixture is smooth. Add icing sugar and whisk until thickened.
11. Upturn one cake onto a serving plate and spread with some icing. Place the other cake on top and spread with the remaining icing, spreading evenly down the sides. If the icing is difficult to spread, warm a pallet knife in hot water and use that to spread gently.
12. Decorate the top of the cake with chocolate eggs and Easter treats.