Quick chocolate cake recipe

This recipe is quick and easy the coffee is added to enhance the chocolate flavour you will not be able to taste the coffee I promise. 

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.