This luscious chocolate cake is perfect for afternoon tea or a special celebration.

Ingredients

175 g unsalted butter chopped

1 ⅓ cups brown sugar firmly packed (275 g)

1 cup milk (250 ml)

⅓ cup cocoa powder (40 g)

½ tsp bicarbonate of soda

1 ¼ cups self-raising flour (200 g)

3 eggs

1 tbsp cocoa powder to decorate

coffee frosting

2 tsps instant coffee granules

1 tblsp boiling water

2 cups icing sugar mixture (320 g)

100 g unsalted butter chopped, at room temperature

Method

1.Grease a 22cm round cake pan. Line base and side with baking paper.

2.Place butter, sugar, milk and combined sifted cocoa and soda into a large saucepan. Stir over a low heat until butter is melted and sugar is dissolved. Bring to the boil. Remove from heat. Stand, stirring occasionally, until cooled to room temperature. Transfer to a medium bowl.

3.Add ½ cup of the flour. Beat with an electric mixer on low speed until just combined. Add remaining flour and eggs. Beat on high speed for 1 minute or until mixture is smooth and thick. Pour into prepared pan.

4.Cook in a moderate oven (180C) for about 50 minutes, or until cooked when tested. Remove. Stand in pan 10 minutes. Turn out onto a wire rack to cool.

5.To make coffee frosting, dissolve coffee in water in a small jug. Place icing sugar into medium bowl. Add butter and coffee mixture. Beat with an electric mixer until smooth.

6.Spread frosting over top and side of cake. Dust with sifted cocoa.

Chantal Walsh