Chocolate and Coffee Crown Cake
Chocolate and Coffee Crown Cake
Metric/Imperial
175g/6oz butter 150g/5oz dark, soft brown sugar
3 eggs, beaten
175g/6oz plain flour, sifted
2 teaspoons coffee and chicory essence
4 tablespoons cocoa powder
Vi teaspoon baking powder
VA teaspoon grated nutmeg
YA teaspoon vanilla essence
1 tablespoon milk
Butter icing:
175g/6o/ unsalted butter
lA teaspoon coffee and chicory essence
175g/6oz icing sugar, sifted
Grease a 23 cm/9 inch ring mould and line the base with greaseproof paper.
To make the cake, beat the butter and sugar together until light and fluffy. Beat in the eggs, a little at a time, until well blended. Using a metal spoon, fold in the flour.
Place one-quarter of the mixture in a small bowl and flavour with the coffee and chicory essence. Set aside.
Add the cocoa powder, baking powder and nutmeg to the remaining mixture, blending well. Stir in the vanilla essence and milk. Pour into the prepared ring mould and cook on FULL (100%) for 5 minutes, giving the dish a quarter-turn three times during cooking. Leave to STAND for 5 minutes, then loosen with a knife and turn out on to a wire rack to cool.
Reverse the mould, grease well and line the base with greaseproof paper. Spoon in the coffee-flavoured batter mixture and cook on FULL (100%) for 2 minutes. Leave to STAND for 4 minutes then loosen with a knife, turn out and leave to cool on a wire rack.
To make the butter icing, beat the butter and coffee and chicory essence together. Gradually work in the icing sugar to make a soft icing.
Generously spread the butter icing around the sides and narrower end of the coffee cake, then insert the” cake, smooth side up, into the up¬turned chocolate ring.
Pipe butter icing in a circle on top of the cake where the two sections meet. Serve cut into wedges. MAKES one 23 cm/9 inch cake