Chocolate Cake with Coffee Buttercream
"This is a reassuringly easy cake to make, and very popular in my house, requiring nothing more taxing than beating wet ingredients into dry: in other words, just a bowl and wooden spoon number. And while you certainly don't need a processor to make the simple coffee buttercream, I loathe sieving, and this gets round the necessity of doing so. If you are making it by hand, however, sieve the icing sugar and beat with the butter until soft, before gently stirring in the hot coffee, to give you a smooth buff coloured..."
INGREDIENTS
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225 grams plain flour
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275 grams caster sugar
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75 grams cocoa (sieved if lumpy)
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2 teaspoons instant espresso powder
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2 teaspoons baking powder
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1 teaspoon bicarbonate of soda
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175 millilitres full fat milk (at room temperature)
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175 millilitres vegetable oil (plus more for greasing)
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2 large eggs (at room temperature)
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250 millilitres water from a freshly boiled kettle
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350 grams icing sugar
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175 grams soft unsalted butter
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2½ teaspoons instant espresso powder (dissolved in 1 x 15ml tablespoons just-boiled water)
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chocolate coated coffee beans
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