Rich chocolate cake

For the cake
275g (9½ oz) self-raising flour, sifted
225g (8oz) caster sugar
7½ ml (1½ tsp) baking powder
200g (7oz) mayonnaise
60ml (4 tbsp) cocoa powder dissolved in 225ml (8fl oz) boiled water
5ml (1 tsp) vanilla essence

For the frosting
10ml (2 tsp) instant coffee
30ml (2 tbsp) cocoa powder
30ml (2 tbsp) warm water
75g butter, softened
225g icing sugar

Preheat the oven to 180°C, 350°F, gas mark 4. Grease and greaseproof-paper line a 23cm (9in) loose-bottomed cake tin.

Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined. Spoon into the tin.

Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle it comes out clean. Remove from the heat.

Allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool completely.

For the topping, dissolve 2 teaspoons of coffee and 2 tablespoons of cocoa in 2 tablespoons of hot water. Add the soft butter and the icing sugar.

Beat the mixture thoroughly, ensuring there are no lumps. Spread over the cake, and leave until set.




This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.

nutritional values (approx. per serving)

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