Sunday, 13 September 2015

1/2 teaspoon espresso granules/powder
1/4 cup cocoa
1 cup brewed/pod coffee 
1 teaspoon vanilla
227 grams butter
1 teaspoon bicarb soda
2 cups self raising flour
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup milk
2 cups sugar

Preheat oven to 180 c. line a swiss roll tray with baking paper.
in a large mixing bowl, stir together sugar, flour, bicarb soda, salt, espresso powder, and cinnamon.
in a separate bowl, whisk together eggs, milk, and vanilla.
in a small sauce pan, on low heat, melt the butter.
whisk in the cocoa powder and coffee. increase heat to medium and bring the mixture to a boil.
add the melted butter mixture to the dry ingredients and mix thoroughly.
add the egg mixture and stir until all the ingredients are completely combined.
pour the batter into the tray.
bake for 25 minutes or until a skewer comes out clean.
cool for 5 minutes then ice.

1/4 cup cocoa
3 cups icing sugar
113 grams butter
1 teaspoon vanilla extract
1/3 cup milk
in a medium to large saucepan, on low heat, melt the butter.
whisk in the cocoa until combined. Add the milk, vanilla, and icing sugar.
stir until well combined.
spread over cake.
cool completely. store in airtight container.

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