Dark Chocolate Espresso Cake


Dark Chocolate Espresso Cake


180g butter

180g dark chocolate

340g caster sugar

3 large eggs

200g self-raising flour

60g granulated sugar

2tsp cinnamon

1tbsp espresso powder

170g small dark chocolate chips



Pre-heat oven to 180°C.

Grease a 20cm (8 inch) spring form cake tin.

Heat the butter and sugar until melted.

Beat together the sugar and eggs (ideally with an electric beater).

Fold the chocolate and flour into the egg and sugar mixture.

Mix together the sugar, cinnamon and espresso powder. Add half of this and half of the chocolate chips to the cake mixture.

Fill the cake tin with the mixture. Sprinkle the remaining sugar, cinnamon and espresso powder mix and chocolate chips on the top.

Bake for 45-50 minutes or until firm.

Leave to cool for 20 minutes in the tin then turn out onto a cooling rack.

Top with chocolate shavings and coffee beans to serve.