You will need
4 eggs
Stork marg
Castor sugar
S/R Flour
2 heaped spoons of coco powder
2 teaspoons instant coffee
Hand whisk
2 x 8" round baking tins; lined with baking paper.
I have not put the weight of ingredients as I weigh my eggs ( in their shells ) and then use the same for the caster sugar, stork & flour so if the eggs weighed 8.7 oz you use 8.7 oz of stork sugar & flour I found by doing this I get consistent results each time.
Pre heat oven to 170c
Then Start by adding a few tablespoons of hot water to your coco powder and coffee and mix into a paste add more hot water if the paste is too stiff. The paste should be neither stiff nor too runny. Leave this to one side.
1: Put your stork and caster sugar into a bowl and whisk on high speed until light and fluffy.
2: Add eggs one at a time and whisk until the egg as been fully incorporated into the mix before adding another egg.
3: add the chocolate and coffee paste and whisk until combined.
4: Add flour and gently fold in with a wooden spoon, I then give the mixture a quick whisk for a 30-45 seconds to ensure everything is fully combined.
5: divide between 2 8" tins and bake at 170c ( fan assisted ) for 30-35 mins until the sponge as risen and springs back when gently pressed. ( ovens vary so slightly less or more cooking time may be needed )
Turn out onto a wire rack to cool.
Once completely cool you can filli with any filling you like we like.
A few suggestions:
Chocolate ganache
Blackberry jam & fresh whipped cream
salted caramel buttercream
Peanut buttercream
You can store any left over cake in an airtight container ( but not a plastic box ) they tend to make the cake sweat making them go soggy.
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