This is a total indulgence of a cake - sweet and gooey with a nice bit of crunch. Works equally well with coffee, tea, hot chocolate or champagne...
10 oz (250g) butter, softened
10 oz (250g) caster sugar
10 oz (250g) self-raising flour
5 large eggs whisked
3tbsp strong instant coffee dissolved in 2tbsp boiling water
1lb 8 oz (600g) Icing sugar
12 oz (300g) butter
8oz (200g) Plain chocolate
2tbsp strong instant coffee dissolved in 2tbsp boiling water
2x37g bags of Maltesers
1. Heat oven to 180 degC.
2. Grease and flour two quick-release cake tins ( 25cm/10 inch)
3. In a food processor (or by hand if you want to burn off some of the calories you're gonna eat!) cream the softened butter with the sugar. Give them a good beating until they are pale and fluffy.
4. Gradually add in the whisked eggs - blending between each addition. Add a teaspoon of the self-raising flour if it looks to be separating.
5. Gently fold in the self-raising flour.
6. Gently mix in the dissolved coffee.
7. Divide between the two tins and bake in the oven for approximately 35 minutes, depending on your oven. Test with your finger - gently press the centre of the sponge down - it should spring back. If it stays compressed - put it back in for another 5 mins and test again.
8. Remove from oven when cooked and leave for 10 mins to cool slightly.
9. Release from pan and cool completely on a wire rack.
1. Put the chocolate and the butter in a glass bowl and microwave until both are melted (depends on the power of your microwave - start with 1.5 minutes and stir. Heat for another 30 seconds and stir - repeat until dissolved. If you don't have a microwave or are nervous of melting chocolate this way - use a traditional glass bowl over a pan of boiling water.
3. Sieve the icing sugar into a large bowl.
4. Add the melted chocolate butter mixture to it.
5. Add the hot coffee to the bowl.
6. Mix well until smooth,
7. When the cake is cool, spread 1/3 of the mixture on the lower half of the cake and place the other half on top.
8. Spread another 1/3 of the mixture on top of the cake and the remaining third around the sides.
9. When the cake is covered use a fork to make a ridged pattern in rings on the top and vertically on the sides - or horizontally if you prefer.
10. Stick the Maltesers into the fudgy icing, around the edge of the top of the cake and also in the centre. There may be a few left.... oh dear what to do?