August 26, 2012 by Dhani's recipes
A simple coffee sponge made moist with a cocoa and coffee syrup topped with runny white chocolate icing!
225g self-raising flour
1 tsp baking powder
1 tsp cocoa powder (a little bit more for dusting)
225g softened butter
225g caster sugar
3tbsp instant coffee powder dissolved in 2 tbsp hot water
115g white chocolate, roughly broken up
175g icing sugar
3/4 cup water
1 tsp cocoa powder
2 tsp instant coffee powder
1 tbsp sugar
Preheat oven to 180°C. Grease an 8 inch wide cake tin.
Mix the flour and baking powder and keep aside.
In another bowl mix sugar, butter, eggs, coffee mixture and cocoa powder. Add a little more sugar if it’s too bitter for you. Whisk in the flour a little at a time till smooth. Pour into baking tin and bake in the preheated oven for 35-40 minutes.
In a small saucepan, heat the water, cocoa powder, sugar and coffe for the syrup. Heat till it comes to a slight boil and keep aside.
In another larger saucepan (a non-stick one) or a double boiler, melt white chocolate with mik the milk and butter. Once completely smooth, take it off the heat and sift in the icing sugar. Whisk till there are no lumps and it is completely combined.
When the cake is cooked, take it out of the oven gently prick it all over with a fork. While it is still hot, pour spoonfuls of the syrup on it and let it to absorb it. Cool completly and pour the white chocolate icing on it and dust a little cocoa powder on top.