Ingredients
The Cake
- 175 g dark chocolate
- 175 g unsalted butter
- 2 tsps instant coffee
- 100 ml boiling water
- 135 g plain flour
- 25 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 300 g light brown sugar (or caster sugar)
- 3 medium eggs
- 75 ml baileys (+1 tsp lemon juice mixed in)
The Frosting
- 125 g unsalted butter (room temp – not spread)
- 250 g icing sugar
- 25 g cocoa powder
- 1/2 tsp vanilla (optional)
- 50-75 ml baileys
Decorations
- Sprinkles
- Truffles
Instructions
Cake
- Preheat your oven to 180ºc/160ºfan, and line a 2lb loaf tin!
- In a microwave proof bowl, add the chocolate and butter and heat and mix until melted.
- Add the coffee granules to a mug, and pour over the boiling water and mix until smooth – add the coffee mix into the chocolate and mix until smooth.
- In a separate bowl, add the flour, cocoa powder, baking powder, bicarbonate of soda and sugar to a large bowl and whisk until distributed.
- In another bowl, mix together the baileys and lemon juice, and eggs.
- Add the three mixes together – I pour the chocolate/coffee mix and the egg/baileys and lemon juice mix into the dry ingredients and fold until smooth. You do not need to use a stand mixer as you may over-mix it.
- Pour the mixture into the lined 2lb loaf tin – bake in the oven for 55-60 minutes, or until baked through!
- Leave to cool fully once baked!
Frosting
- Make sure your butter is at room temperature!
- Beat the butter on it’s own for a few minutes to soften!
- Add in the icing sugar and cocoa powder 1/2 at a time, and beat until combined.
- Add the vanilla, and then the baileys a little at a time beating fully in-between each go!
Decoration
- Pipe the frosting onto the top of the loaf cake, and then decorate how you want with sprinkles and truffles
Notes
- Make sure to only fill your tin 2/3 full as loaf tins vary drastically in size
- Use block butter for the frosting so it stays thick
- This cake lasts for 3-4+ days at room temp, or freezes well for 3+ months.
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