One Egg Chocolate Cake with Coffee Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Chocolate Cake50g Butter1 tbsp Golden Syrup1 Egg1/2 Cup Sugar1tbsp Cocoa1 cup Standard White Flour1 tsp Baking PowderA few drops Vanilla Essence1 tsp Baking Soda3/4 cup Milk - nonfatCoffee Icing2 cups Icing Sugar3 tbsp Water (approx)1/4 tsp Vanilla Essence1/4 tsp Butter2 tsp Instant Coffee
Chocolate Cake:
Melt butter and golden syrup. Add egg and sugar and beat well - until creamy and fluffy.
Sift cocoa, flour and baking powder into mixture, add vanilla essence and beat well.
Dissolve baking soda in milk and then fold into cake mixture.
Pour mixture into one large cake tin or two 20cm sponge sandwhich tins - greased.
Bake at 190 degrees celcius for 30 minutes or until the cake springs back when lightly touched.
Wait until cold and then ice with Coffee Icing.
Coffee Icing:
Sift icing sugar into a bowl.
Dissolve instant coffee into 1tbsp of boiling water and add to icing sugar. If you are not a fan of instant coffee - please feel free to use one tbsp of cocoa for chocolate icing instead of coffee (the chocolate icing is quite good if you add some peppermint essence).
Add butter and vanilla essence and combine all ingerdients.
Gradually add remining water until icing is a nice spreadable consistency (you may need a little more or a little less water).
Ice cake (if you made this in two tins, put a small amount of icing between layers) and wait until icing sets.
Makes 12 medium-large slices.
Number of Servings: 12
Recipe submitted by SparkPeople user NIXXXI.
Melt butter and golden syrup. Add egg and sugar and beat well - until creamy and fluffy.
Sift cocoa, flour and baking powder into mixture, add vanilla essence and beat well.
Dissolve baking soda in milk and then fold into cake mixture.
Pour mixture into one large cake tin or two 20cm sponge sandwhich tins - greased.
Bake at 190 degrees celcius for 30 minutes or until the cake springs back when lightly touched.
Wait until cold and then ice with Coffee Icing.
Coffee Icing:
Sift icing sugar into a bowl.
Dissolve instant coffee into 1tbsp of boiling water and add to icing sugar. If you are not a fan of instant coffee - please feel free to use one tbsp of cocoa for chocolate icing instead of coffee (the chocolate icing is quite good if you add some peppermint essence).
Add butter and vanilla essence and combine all ingerdients.
Gradually add remining water until icing is a nice spreadable consistency (you may need a little more or a little less water).
Ice cake (if you made this in two tins, put a small amount of icing between layers) and wait until icing sets.
Makes 12 medium-large slices.
Number of Servings: 12
Recipe submitted by SparkPeople user NIXXXI.
Nutritional Info Amount Per Serving
- Calories: 216.4
- Total Fat: 4.1 g
- Cholesterol: 24.7 mg
- Sodium: 184.6 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 0.5 g
- Protein: 2.3 g
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