Grease a 22cm-23cm cake tin with the oil (using a loose-based cake tin will make your life easier) and preheat the oven to 180C/160C fan/gas 4.
Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl. Add the sugar, salt, vanilla extract, chestnut purée and eggs. Pour in the milk and mix until well combined. Lastly, mix in the coffee.
Pour the mixture into the cake tin and bake in the middle of the oven for about 45 minutes. To check the cake is cooked, insert a skewer at the centre: it should come out clean.
Leave the cake to rest for 5 minutes before turning out on to a large serving plate. Dust the top with cocoa powder and cut into 16 wedges before serving
|Cold Strong Coffee Preferably Espresso||230ml|
|Vanilla Extract||2 Tsp|
|Pinch Of Salt|
|Bicarbonate Of Soda||2 Tsp|
|Baking Powder||1 Tsp|
|Good-quality Cocoa Powder Plus Extra For Dusting||120g|
|Vegetable Oil For Greasing||1 Tbsp|
When coffee and alcohol join forces, it’s a match made in heaven!, so here are 8 cocktail recipes that combine espresso, liquor and even liqueur for a cup of pure indulgence. Nothing beats a ... keep reading
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas