Frosted Chococcino Loaf Cake
Chocolate and coffee are literally my two favourite flavours and so this cake is a real treat for me!
Ingredients for the cake:
120g unsalted butter
80g Hot Chocolate
2 Tablespoons Instant Coffee
2 Tablespoons Boiling Water
2 Tablespoons milk
200g caster sugar
2 eggs
Pinch of salt
150g self raising flour
Ingredients for the frosting:
250g mascarpone
40g light brown sugar
1 Tablespoon Instant Coffee
1 Tablespoon boiling water
1 Tablespoon milk
1 teaspoon vanilla extract
Sifted Hot Chocolate to decorate
You will need a 2lb loaf tin
Method:
- Preheat your oven to 170.
- Grease and line your 2lb loaf tin.
- In a large saucepan melt the butter.
- Once melted, remove from the heat and add in the Hot Chocolate powder.
- In a cup, mix together the Instant Coffee with the boiling water and milk until all of the granules have dissolved.
- Pour the coffee mixture into the saucepan with the butter and hot chocolate. Stir and set aside.
- Using an electric mixer, beat together the eggs and sugar until well mixed.
- Pour in the contents of the saucepan to the eggs and sugar and carefully mix.
- Add in the flour and pinch of salt in two additions.
- Stop mixing as soon as the mixture has come together.
- Pour the batter into the prepared loaf tin and bake in the centre of your oven for 40-50 minutes. Check the cake after 40 minutes though. A skewer inserted into the centre of the cake should come out clean.
- Remove the cake from the tin after about 10 minutes and leave it to cool on a wire rack.
Once the cake is cool you can make frosting.
- In a cup, mix together the Instant Coffee with the boiling water and milk until all of the granules have dissolved.
- In a large bowl, beat together the mascarpone and sugar.
- Gradually add in the coffee mixture, beating well so that it is completely mixed in.
- Finally add in the vanilla and mix well.
- Spread the frosting on top of the cooled loaf cake.
- Decorate with sifted Hot Chocolate.