Café Bombón Cake

Serves 12-15

Ingredients

1 tsp cocoa powder 1 tbsp instant coffee 115g softened butter 115g caster sugar 2 eggs 115g self-raising flour ½ tsp baking powder

For the icing

75g softened butter 300g icing sugar 3-4 tbsp condensed milk 1 tsp vanilla extract

For the coffee syrup

75ml strong coffee 75g caster sugar

Method

Preheat the oven to 160°C and grease/line a 6x9 inch tin. Dissolve the coffee and cocoa powder in 1 tbsp of boiling water and set aside. In a large bowl cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well in between each. Sift in the flour and baking powder and add in the dissolved coffee/cocoa mix. Gently fold together until you have a smooth batter. Bake for 20 mins or until a skewer inserted comes out clean then cool on a wire rack. Meanwhile make the coffee syrup by simmering the coffee and sugar over medium heat, stirring to dissolve the sugar, for 5 mins. Set aside to cool then chill in the fridge.

To make the icing, cream together all the ingredients for 5 mins until very light and smooth. Once the cake is cooled top with the icing, drizzle over some coffee syrup and marble slightly using the back of a teaspoon.