Throwback Thursday – Wholemeal Mocha Cake

I’m still enjoying making the old recipes from my Nan’s McAlpins cookbook.  The recipes are pretty basic, and they stick to tried and true flavours and techniques.  When I saw this recipe, I thought it was a winner before I had even tasted it!  It goes without saying that a coffee and a piece of cake go together – so why not combine the two?  The addition of chocolate icing literally tops off the flavour of the cake, and I love the walnuts too.  Before I started making the recipes from this book, I’d never used coffee essence before in my baking.  Whilst it did give this cake a good flavour, next time I think I will substitute the essence for an espresso shot…  or maybe two!

chocolate + coffee = winning combination

chocolate + coffee = winning combination

 

6oz Wholemeal self raising flour

pinch of salt

3oz butter

4oz caster sugar

2 eggs

4 tablespoons milk

1 dessert spoon coffee essence

walnuts to decorate

* Sift flour & salt

* Cream butter and sugar, beat in eggs gradually

* Mix in sifted ingredients alternatively with milk and coffee essence

* Pour into a greased and lined 20cm tin and bake in a moderate oven (180 degrees)  for 20 – 25 minutes.

* When cake has cooled, top with a simple chocolate icing and decorate with walnuts if you wish.

4 thoughts on “Throwback Thursday – Wholemeal Mocha Cake

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