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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to moderate 108°C (350°F/Gas 4). | 2. Brush a deep 20 cms (8 inch) round cake tin with melted butter or oil. Line base and sided with baking paper. | 3. Using electric beaters, beat butter and sugar until light and creamy, add coffee powder. Beat until combined. | 4. Add eggs gradually, beating well after each addition, add vanilla essence. | 5. Transfer mixture to large bowl. Using a metal spoon, fold in sifted flours, soda and cocoa alternately with buttermilk. Stir until combined and smooth. Stir through chocolate bits. | 6. Pour mixture into prepared tin, smooth surface. Bake 50-60 minutes or until skewer comes out clean when inserted into the centre of the cake. Leave cake in tin for 30 minutes before turning onto wire rack to cool. | 7. To make icing melt butter and chocolate in a small heatproof bowl, stand bowl over a pan of simmering water until chocolate is smooth and glossy. When cool, spread icing evenly over top of cake. Decorate with chocolate zig zags if desired. | 8. To make zig-zags, Wrap a rolling pin with baking paper. Place 100 gram (3 1/2 oz) chocolate melts in heat-proof bowl, stand bowl over pan of simmering water. Stir until chocolate has melted and mixture is smooth. Pour into paper icing bag, seal end and snip off tip. Drizzle chocolate over backing paper in zig zag patterns. When set, carefully lift off with a flat-bladed knife. Store in an airtight container in the refrigerator between sheets of greaseproof paper. | 9. Storage time for cake, could be made up to 3 days ahead. Store in an airtight container. Decorated (icing/zig-zag) on the day you need to use the cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	125			10687.5	491.0625	333.9375	900.0
brown sugar	1	cup	soft	319.8	60.008	10.01	4.992
espresso coffee powder	1	tablespoon		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
vanilla essence	1	teaspoon		-	-	-	-
self raising flour	1/3	cup	sifted	-	-	-	-
plain flour	1	cup	sifted	-	-	-	-
bicarbonate soda	1	teaspoon	sifted	-	-	-	-
cocoa powder	1/2	cup	sifted	98.04	24.897	8.427999999999999	5.891
buttermilk	3/4	cup		-	-	-	-
dark chocolate chip	1/2	cup		-	-	-	-
butter	100	g	unsalted	10687.5	491.0625	333.9375	900.0
dark chocolate	100		chopped	15762.3179	1714.8608	157.0562	918.5236
chocolate chip	100			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.