German Chocolate Cake

Ingredients

6oz…175g margarine, or butter (peferably unsalted)
8oz..225g soft dark brown sugar (muscovado is ideal)
5oz…140g self-raising flour (or regular flour with a raising agent added)
1tbsp cocoa powder
1tsp mixed spice
3 medium eggs, beaten
3 1/2oz…100g ground hazelnuts
2 tbsp strong black coffee
Icing sugar to finish

One greased and lightly floured 7 1/2in or 19cm kugelhopf tin, or a ring mould of equivalent size.

This German Chocolate Cake Recipe is not at all difficult. Simply beat the margarine or butter together with the sugar in a bowl until light and fluffy.

Slowly beat the eggs into the creamed mixture, adding a little of the flour after each egg to prevent the mixture from splitting.

Sift the remaining flour, cocoa powder and mixed spice into the mixture and fold in gently. Then add the ground hazelnuts and coffee and fold these in gently until all the ingredients are blended together.

Spoon the mixture into the prepared kugelhopf or ring tin and transfer to the centre of the oven where it should take about 45-50 minutes to bake. It will be springy and golden when cooked.

After removing from the oven, allow to cool in the tin for about 10-15 minutes before carefully turning the cake out onto a wire rack to cool completely. A dusting with icing sugar provides the finishing touch, before you serve this cake with a cup of freshly made coffee.

Why not share this German Chocolate Cake Recipe with friends?