| 114g |
SCS Salted Butter |
| 55g |
SIS Demerara Sugar |
| 64g |
SIS Caster Sugar |
| 2 |
Eggs |
| 1½ tsp |
Vanilla Extract |
|
|
| For the Chocolate Mixture: |
| 59g |
Unsweetened Cocoa Powder (the best you can find) |
| 236ml |
Boiling Hot Water |
| 1 tbsp |
Instant Coffee Powder or Granules (unsweetened) |
|
|
| For the flour mixture: |
| 192g |
Sunshine Flour |
| 1 tsp |
Baking Soda |
| 1/2 tsp |
Baking Powder |
|
|
| 1. |
Preheat the oven to 170℃. |
| 2. |
Grease two 9-inch round cake tins. |
| 3. |
Sift and whisk together the flour mixture. |
| 4. |
In a heat-proof bowl, whisk together the boiling water, coffee powder and cocoa powder; let this mixture cool completely. |
| 5. |
With an electric mixer, cream the butter and sugar until pale. |
| 6. |
Add the eggs one at a time (scraping the sides of the bowl down, after each addition) and vanilla extract. Mix until combined. |
| 7. |
With a spatula, fold in the chocolate mixture and flour mixture, alternating between the two and mix until smooth. |
| 8. |
Bake for about 25 minutes and let the cakes cool completely before frosting. |
|
