Name: Mocha Drip Cake
Prep time: 60 min
Cook time: 45 min
Yield: 20
Ingredients: 375 g butter (softened); 375 g caster sugar; 800 g icing sugar; 375 g plain flour; 100 ml double cream; 6 eggs; 1½ tsp baking powder; 150 g plain (dark)chocolate; 3 tbsp espresso coffee powder; 75 g plain (dark) chocolate; 75 g milk chocolate; 75 g white chocolate; 75 g plain (dark) chocolate(chopped)

Instructions

Preheat the oven to 170℃ (150℃ fan)/325°F/gas mark 3. Grease and line the base of three 20cm (8in) cake tins. Melt the chocolate in a bowl over a pan of hot water. Remove from the heat and allow to cool. Place the coffee in a measuring jug and add 150ml (⅔ cup) of boiling water, stir until dissolved and allow to cool. Beat the butter and sugar together until light and fluffy. add the eggs one at a time and beat well after each addition. Add a tablespoon of the flour if the mixture starts to curdle. Beat in the melted chocolate. Sift the flour and baking powder into the bowl and fold in. Finally, add the cold coffee and mix well. Divide equally between the three tins and level the top. Bake for 30-40 minutes or until springy to the touch. Allow to cool in the tins for a few minutes before turning out onto a wire rack to cool completely.