Choc mocha cake
4oz soft marge
4oz caster sugar
4oz SR flour (I used gluten free due to my allergy to wheat)
2 tablespoons coffee granules dissolved in 3 tablespoons boiling water
1 tablespoon and 2 teaspoons cocoa
Whisk together the margarine, sugar and eggs.
Add the flour, half the coffee and the tablespoon cocoa.
Carefully fold in until smooth. Add a splash of milk if required.
Bake GM5 for 15 minutes.
Remove from tins and cool.
Make a buttercream using icing sugar, soft marge, half of the remaining coffee and 1 teaspoon cocoa.
Make a glace icing using icing sugar, the remaining coffee and 1 teaspoon cocoa.
Decorate however you want 🙂