Chocolate Espresso Layer Cake

Method

1. 1. Begin by making the espresso coffee using your Lakeland Coffee Machine, following the manufacturer’s instructions. You will need enough espresso to make up the quantity required for the recipe. Make the espresso just before you begin preparing the cake.

   2. Preheat the oven to 180°C/Gas 4. Grease the tin with softened butter or Cake Release.

   3. In a small saucepan, simmer the espresso and dates on a low heat for 10 minutes. Remove from the heat.

   4. Place the chocolate into a glass bowl set over a pan of warm water and heat very gently for 3–4 minutes or until the chocolate has melted, making sure that the bowl doesn’t touch the water.

   5. Sift together the flour, bicarbonate of soda and baking powder. In a large bowl, cream together the butter and sugar until light and fluffy. Gradually whisk in the eggs, one at a time. Fold in the flour, then add the melted chocolate and dates and stir well to combine.

   6. Pour into the prepared tin and bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin before turning out onto a wire rack.

   7. To make the icing, place all the ingredients into a large mixing bowl and whisk with an electric hand mixer for 1 minute or until the icing is smooth and creamy. When the cake is completely cool, cut it horizontally into 3 layers. Sandwich each layer together with icing and spread the remainder over the top and sides of the cake using a palette knife to give a smooth finish.

   8. To decorate, make chocolate curls with a wide vegetable peeler or coarse grater. Dust the top of the cake with cocoa powder, then sprinkle with chocolate curls.