Ingredients
SPONGE
200 g/ 7¾ oz/1 cup of self-raising flour
¼ tsp of baking powder
4 tbsp of cocoa powder
100 9/ 3½ oz/ 7 tbsp of caster (superfine) sugar
2 eggs
2 tbsp of golden (light corn) syrup
150 ml/ ¼ pint of sunflower oil
150 ml/ ¼ pint of cup milk
CAKE FILLING/ COFFEE CREAM
1 tsp of instant coffee
1 tbsp of boiling water
300 ml/ ½ pint/ 1¼ cups of double (heavy) cream
25 g/ 1 oz/ 2 tbsp of icing (confectioners') sugar
DECORATION
50 oz of flock chocolate caraque
Icing (confectioners') sugar, to dust
Preparation
- Lightly grease three 18 cm/7 inch cake tins (pans).
- Sieve (strain) the flour, baking powder and cocoa powder into a large mixing bowl.
- Stir in the sugar.
- Make a well in the centre and stir in the eggs, syrup, oil and milk.
- Beat with a wooden spoon, gradually mixing in the dry ingredients to make a smooth batter.
- Divide the mixture between the prepared tins (pans).
- Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 35-45 minutes or until springy to the touch.
- Leave in the tins (pans) for 5 minutes, then turn out on to a wire rack to cool completely.
- Dissolve the instant coffee in the boiling water and place in a bowl with the cream and icing (confectioners') sugar.
- Whip until the cream is just holding it's shape.
- Use half of the cream to sandwich the 3 cakes together.
- Spread the remaining cream over the top and sides of the cake.
- Lightly press the flock chocolate into the cream around the edge of the cake.
- Transfer to a serving plate.
- Lay the caraque over the top of the cake.
- Cut a few thin strips of baking parchment and place on top of the caraque.
- Dust lightly with icing (confectioners') sugar, then carefully remove the paper. Serve.
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