Jean's Mocha Cake
Over a year ago
2,084 views
Ingredients
- ¼ lb caster sugar
- ½ lb salted butter
- 4 egg yolks only
- 3 teasp instant coffee
- ¾ cup milk
- 2 pkts sponge cakes
- grated chocolate to decorate
Accompaniment
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Description
Thius cake is lovely and quite unusual.
Method
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1
Cream the butter and sugar (leave out 2 teasp sugar)then add the egg yolks one by one, beating inbetween.
Dissolve the instant coffee in water to a creamy consistency.
Add half of this to the creamed mixture and add the milk and remaining sugar.
Slice the sponge cakes in half, spread half of the creamy mixture onto the slices and stand them up in a glass pyrex dish (with straight sides - about 8 in across and 3 or 4 in deep - or use a baking tin of those dimensions NOT loose bottomed)so that the dish is full.
Pour the remainder (of the first half) over the cake, filling in the holes so that the sponge is damp all through.
Put a plate over the cake with a weight on top and leave in fridge overnight.
Leave remaining cream mixture in the fridge.
Next day take cake out and turn it upside down onto a plate and cover the cake with the remaining cream mixture and decorate, either with rosettes of the cream mixture or with the grated chocolate.
Leave in the fridge until ready to serve.
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