Chocolate coffee cake recipe
 This light chocolate coffee cake with rich icing couldn’t be simpler. 250g/9oz dark chocolate (at least 70% cocoa solids)250g/9oz unsalted butter1 tbsp good-quality instant coffee150g/5oz self-raising flour ½ tsp bicarbonate of soda80g/3oz cocoa powder 500g/1lb 2oz caster sugar 4 free-range eggs 2 tbsp sunflower oil125ml/4fl oz milk 150g/5oz plain flour 250g/9oz dark chocolate (at least 70% cocoa solids) 250g/9oz unsalted butter 1 tbsp good-quality instant coffee 150g/5oz self-raising flour ½ tsp bicarbonate of soda 80g/3oz cocoa powder 500g/1lb 2oz caster sugar 4 free-range eggs 2 tbsp sunflower oil 125ml/4fl oz milk 150g/5oz plain flour 100g/3½oz chocolate (at least 70% cocoa solids)50g/2oz unsalted butter6 tbsp double cream50g/2oz icing sugar 100g/3½oz chocolate (at least 70% cocoa solids) 50g/2oz unsalted butter 6 tbsp double cream 50g/2oz icing sugar Method Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water. Stir until melted and smooth then remove from the heat and set aside.Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle. Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients. Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy. Pour into the prepared baking tin and cook for one hour or until firm.Leave to cool completely before turning out of the tin.For the icing, place all ingredients in a pan. Heat gently and stir until smooth.Once cake and icing have cooled, spread the icing over the cake using a palette knife. Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water. For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water. Stir until melted and smooth then remove from the heat and set aside. Stir until melted and smooth then remove from the heat and set aside. Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle. Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle. Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients. Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients. Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy. Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy. Pour into the prepared baking tin and cook for one hour or until firm. Pour into the prepared baking tin and cook for one hour or until firm. Leave to cool completely before turning out of the tin. Leave to cool completely before turning out of the tin. For the icing, place all ingredients in a pan. Heat gently and stir until smooth. For the icing, place all ingredients in a pan. Heat gently and stir until smooth. Once cake and icing have cooled, spread the icing over the cake using a palette knife. Once cake and icing have cooled, spread the icing over the cake using a palette knife.