A chocolatey-delicious cake that stands its ground as a kiddies tea-time treat cake, a grown-ups celebration cake and an all round smashing any-day cake.
“I hope that you’ll make it soon, and eat it, and be smitten with it too. Once you have, I hope you’ll agree that ‘ultimate’ wasn’t taking things too far?” says Sarah Graham.
Cooks in:20 minutes Serves:6
1 cup sugar
1 cup cake flour, sifted
3/4 tsp baking powder
3/4 baking soda
3 level Tbsp cocoa powder
1 heaped tsp instant coffee granules
A pinch of salt
1/2 cup milk
1 Tbsp cooking oil
1 tsp vanilla essence
1/2 cup boiling water
1 (very) heaped Tbsp smooth peanut butter
1 (very) heaped Tbsp nutella spread
1-2 Tbsp boiling water
What to do
- Pre-heat your oven to 180C and spray or grease your favourite cake tin.
- Add the sugar to a large mixing bowl, then sieve over the flour, baking powder, baking soda and cocoa. Then add in the coffee and salt.
3.Use your Defy hand mixer to whisk together,the eggs, milk, oil and vanilla essence, and add to the dry ingredients.
- Slowly add the boiling water, mixing as you pour it in and mix until everything is just combined.
- Pour into the cake tin and bake for 20 minutes, or until the cake is just cooked through and a skewer inserted into its centre comes out clean.
- To make the icing, mix the ingredients until smooth, altering the quantities to suit your preferred consistency.
- Ice the cake and serve as soon as possible.