Ingredients
3 tsp instant coffee granules
¾ cup water
2 cups Chelsea White Sugar
1¾ cups plain flour
¾ cup cocoa powder
2 tsp vanilla essence
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs
1¼ cups milk
½ cup sunflower or soya oil
Icing:
200g frozen mixed berries (raspberries, blueberries)
150g cream cheese, softened
50g butter, softened
2 cups Chelsea Icing Sugar, sifted
Zest and juice of a small lemon
Method
Spread frozen fruit out on a paper towel lined tray to defrost. Preheat oven to 180°C. Grease and line 2 x 20cm round cake tins.
Dissolve coffee granules in water; mix all ingredients in a food processor until well combined and smooth. Pour into tins ensuring mixture is divided evenly. Bake for approximately 40 - 45 minutes until cooked (insert a skewer into the centre of each cake, if it comes out clean the cake is cooked). Cool on a wire rack.
Icing:
Beat cream cheese, butter, Icing sugar and lemon together until smooth. Pat the defrosted berries dry with a paper towel before folding gently into the icing mixture (berries will naturally break up a little). Spread a third of the icing over the first cake, place the second cake on top and smooth the remainder of the icing across the top. Ice just before serving as the juices can run out of the fruit.
Note: Fresh berries can be used when in season.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 212 people added this to their Favourite Recipes.
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