• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal
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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

  1. 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.
  2. Mix in essence (C) gradually and continue to cream. Fold in sifted dry ingredients alternately with liquid portion (E).
  3. 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.
  4. 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.

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