This recipe is best with
Recipe Ingredient
- (A):
- 225g butter
- 375g soft brown sugar
- (B):
- 4 eggs
- (C) - mix well in a small bowl:
- 1 tsp vanilla essence
- 1 tsp good quality instant coffee
- 1 tbsp hot water
- 1 tsp coffee paste
- 1/4 tsp brandy essence
- (D) - sift together twice:
- 250g flour
- 80g pure cocoa powder
- 1 tsp bicarbonate of soda
- (E):
- 325ml whipping cream
- Topping:
- 100ml double cream
- 75g fresh cream
- Maraschino cherries
Instructions
- Line and grease a 20cm square baking tin. Preheat oven to 170ºC. Cream butter and sugar until light and fluffy. Add eggs one at a time.
- Mix in essence (C) gradually and continue to cream. Fold in sifted dry ingredients alternately with liquid portion (E).
- Pour the mixture into prepared tin and bake in preheated oven for 60 to 70 minutes or until it is cooked through when tested with a skewer.
- Cut the cake into small squares. Whip up both the creams until stiff, pipe rosettes on the cake squares and top up with a maraschino cherry before serving.
