Baking Heaven


Easter mocha fudge cake


For the cake
1 carton of Arctic Iced Coffee Latte
1 tbsp instant coffee granules
200g (7oz) dark chocolate, roughly chopped
200g (7oz) salted butter, chopped
170g (6oz) self-raising flour
400g (14oz) light muscovado sugar
3 free-range eggs

For the fudge icing

50ml (2fl oz) double cream
200g (7oz) dark chocolate, chopped
500g (1lb 1oz) icing sugar
a selection of Florentines, biscuits and spring-themed decorations

1 Preheat the oven to 160°C/Gas Mark 2½. Grease and line two 20cm (8in) Victoria sponge tins.

2 Heat 200ml (7fl oz) of the Arctic Iced Coffee in a pan until just steaming and stir in the coffee granules. Retain the rest of the Arctic Iced Coffee for the icing.

3 Turn off the heat and add the chocolate and butter to the pan. Stir until the butter and chocolate are melted; if they don’t quite melt from the heat of the coffee, put the pan back on the hob and warm gently.

4 In a separate bowl, mix together the flour and sugar, making sure there are no lumps. In another bowl, beat the eggs.

5 Pour the chocolate and the eggs into the dry ingredients and stir with a spatula until everything is combined.

6 Divide the batter between the two tins and bake for 35-40 minutes until the cakes are risen and cooked through.

Allow the cakes to cool a little in the tins, then turn

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