Everyday Food
Ingredients
Icing
Method
1.Preheat oven to moderate, 180°C. Lightly spray a deep 20cm round cake pan with oil and line base with baking paper.
2.In a bowl, using an electric mixer, beat spread and sugar until smooth and creamy. Add egg, beating well.
3.Sift flour and cocoa together. Fold into creamed mixture alternately with milk, beginning and ending with the flour mixture.
4.Combine water and bicarbonate of soda. Lightly fold into mixture. Pour into prepared pan.
5.Bake for 35-40 minutes or until a skewer inserted into centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
6.ICING: In a bowl, sift icing sugar and cocoa together. In a jug, combine water and coffee. Blend into icing sugar mixture until smooth. Spread over cold cake.
Store cake in an airtight container for up to 5 days or wrap in plastic wrap and freeze for up to 2 months.
Note
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