For the Cake
¼ cup cocoa heaped
1 tablespoon instant coffee
2 cups white sugar
2 cups flour
¼ tsp salt
1 tsp bicarbonate of soda
2 eggs lightly whisked (I used a manual beater for 1 minute)
½ cup plain yoghurt or buttermilk
1 tsp vanilla essence
For the Icing
2 cups sifted icing sugar
½ cup of cocoa
90ml melted butter
1/3 cup plain yoghurt/buttermilk
For the Cake:
Preheat oven to 180°C
In a medium-sized pot, add the water, butter, cocoa and coffee and bring to the boil.
Once the mixture is boiling, remove the pot from the heat and add the sugar, flour, salt, bicarb and mix until all the ingredients are well combined. Don’t overmix.
Add the whisked eggs, yoghurt/buttermilk and vanilla essence. Mix until smooth and combined.
Pour the mixture into a greased, rectangular baking dish (I used a 35 x 22cm dish) and bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.
For the Icing:
Mix all the ingredients together until smooth and creamy
Ice the cake once it has cooled.
Savour and enjoy eating piece after piece after piece?
I used a rectangular glass baking dish – 35cm x 22cm