GLAZED MOCHA FUDGE CAKE

GLAZED MOCHA FUDGE CAKE

This recipe is from The Australian Women’s Weekly.

185 gm butter

2 tsp vanilla essence

11/2 cup castor sugar

4 large eggs, separated

¾ cup self-raising flour

1/3 cup cocoa powder, sifted

¾ cup plain yoghurt

3 tsp dry instant coffee

1 tbsp hot water

Mocha glaze:

60 gm dark chocolate, chopped

30 gm butter

1 tsp instant coffee

1 tbsp water

¾ cup icing sugar, sifted

Walnuts for decoration

1.    Grease a 20cm square slab pan, line the base with paper.

2.    Cream butter, essence and sugar in small bowl till light and fluffy add in the egg yolk one by one and beat only until combined. Transfer mixture to large bowl.

3.    Stir in sifted flour and cocoa and yoghurt. Then the combined coffee and water.

4.    Beat eggs white in a small bowl until soft peaks form, lightly fold through the batter in 2 lots. Pour mixture into prepared pan.

5.    Bake egg in a moderated oven for 45 minutes. Turn on to a wire rack to cool. Top cold cake with glaze and decorate with walnut nuts.

Mocha Glaze: Combine chocolate, butter and combined coffee and water in a pan stir constantly over low heat without boiling until smooth. Remove from the heat icing sugar.gradually stir in sifted