4,4 / 10
ready in 3 h. 10 min.
- 1 ¼ cups butter
- 1 ¼ cups granulated sugar
- 2 tablespoons Vanilla sugar
- 4 eggs
- 1.333 cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons Baking powder
- 2 tablespoons Coffee bean (finely ground)
- ¼ cup Chocolate (grated)
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4, and line a square cake tin (approx 25 x 25 cm) with grease-proof paper.
Beat together the butter, sugar and vanilla sugar until light and airy. Gradually add the eggs and beat until smooth and creamy.
Mix together the flour, cocoa powder and baking powder and sieve over the butter and egg mixture. Stir in quickly. Fold in the coffee beans and grated chocolate.
Pour the mixture into the cake tin, smooth the top flat and bake in the oven for around 30 minutes. Remove and leave to cool in the tin.
For the fudge topping, put the chocolate in a pan with the butter, cream and liqueur. Heat, stirring, until the mixture melts, then put in the refrigerator to cool.
Stir the topping again until creamy and spoon into a piping bag with a large star nozzle. Remove the cake from the tin and cut into small cubes. Pipe a little topping onto each cake and serve.