Swedish Mocha Cake
 
 
Sticky, gooey coffee and chocolate cake, adapted from Izy Hossack's Top With Cinnamon
Author:
Serves: One 7 inch cake
Ingredients
  • 1 stick + 1 tbsp (125g) butter
  • ½ cup (50g) cocoa
  • 2 tsp instant espresso powder
  • 1¾ cup (300g) sugar
  • 1 cup (150g) plain flour
  • 3 eggs
Instructions
  1. Preheat the oven to 180C, and grease and line a 7 inch (18cm) cake tin.
  2. Melt the butter in a medium saucepan over a low heat, and then stir in the remaining ingredients.
  3. Scrape the batter into the pan, and bake for 20-40 minutes, or until the edges are set, but the middle is still gooey. Mine took 30 minutes, but start checking at 20.
  4. Leave to cool for at least 30 minutes, before removing from the pan and serving with raspberries, and a dollop of creme fraiche.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/02/swedish-mocha-cake.html