makes: 6

preparation: 15 mins
cooking: 30 mins, plus 15 mins cooling time
Make yourself a cuppa and tuck into one of these wickedly delicious, coffee-
flavoured cakes, topped with whipped cream.
Ingredients:
 2 tbsp coffee granules
 125g butter softened
 150g soft light brown sugar
 1 medium egg
 175g self-raising flour
 4 tbsp cocoa powder
 ½ tsp bicarbonate of soda
to serve:
 200ml double cream
 1-2 tbsp icing sugar
 6 dariole tins, buttered and floured, and base-lined with Bakewell paper
Preparation:
1. Set the oven to gas mark 4 or 180°C. Put the coffee granules in a small bowl and add
6 tbsp boiling water. Set aside. Cream the butter and sugar in a mixing bowl until light
and fluffy. Beat in the egg, then sift in the flour, cocoa, and bicarbonate of soda. Add
the coffee and mix until smooth.
2. Divide the mixture between the tins, put them on a baking tray and bake for 25-30
mins until risen and just firm. Cool in the tins for 15 mins, then turn them out on to a
wire rack to cool completely.
3. To serve: Whip the cream with the icing sugar until softly holding its shape. Spoon
cream on to each cake and dust with cocoa.