INGREDIENTS
FOR THE CHOC-HEAVEN CAKE
450 grams self-raising flour
550 grams caster sugar
160 grams Dutch cocoa powder
1 tsp bicarbonate of soda
½ tsp sea salt
1 tsp instant coffee
375 ml buttermilk, at room temperature
170 grams coconut oil, melted
3 large eggs, at room temperature
2 tsp vanilla extract
375 ml boiling water
FOR THE DECORATION
Cherry brandy (such as Kirsch), to splash between the cake layers (optional)
625 ml double cream, whipped
This story is from the Issue 149 edition of Mollie Magazine.
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This story is from the Issue 149 edition of Mollie Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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