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Wholemeal chocolate coffee cake

Ingredients 140g unsalted butter 6 medjool dates, blended into a paste with a little water

2 dessert spoons raw honey 2 medium eggs, beaten 140g wholemeal self-raising flour 1 tsp baking powder 1 bar dark chocolate, melted For the icing:

100g butter

200g icing sugar

2 tsp Azera instant coffee

What you'll need Cake tin

Hand blender Large mixing bowl Wooden spoon

Whisk Method Heat oven to 180C/160C fan/gas 4. Melt the butter and pour into a large mixing bowl. Add the date puree and honey to the butter and mix together, then slowly add the eggs, stirring continuously. Mix in a little flour, then fold in the remaining flour, baking powder and melted chocolate. Grease the cake tin, and spoon in the mixture. Bake for about 20 mins until starting to go golden, or until a skewer comes out clean. You might need to cover with foil and replace in the oven for a further 10 minutes or so depending on the size of your tin. Allow to cool before decorating.

To make the icing, soften the butter, then whisk in the icing sugar and coffee until smooth. Add a little water if required.

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