Try baking a gluten free chocolate cake with coffee frosting with YesYouCan Chocolate Mud Cake Mix. This is the perfect pair to your afternoon coffee.
INGREDIENTS:
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YesYouCan Chocolate Mud Cake Mix
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150ml water
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2 eggs or Vegan Egg Replacer
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100ml oil
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2 teaspoons instant coffee
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1 tablespoon boiling water
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2 cups icing sugar
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100g unsalted chopped butter
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sifted cocoa
DIRECTIONS:
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Preheat oven to 160°C (fan forced) or 180°C (conventional oven). Grease a round cake tin or spray with vegetable oil.
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Combine 150ml water, 2 eggs, 100ml oil and YesYouCan Chocolate Mud Cake Mixin a small mixing bowl. Fold mixture with a wooden spoon. Scrape down sides of bowl. Pour batter into a greased cake tin and bake for approximately 45-50 mins.
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Remove cake from the oven. Leave in tin for 10 minutes before placing it upside down on a wire rack to cool.
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To make coffee frosting, dissolve 2 tsps instant coffee granules in 1tbsp boiling water in a small jug. Place 2 cups of icing sugar into medium bowl. Add 100g unsalted chopped butter and coffee mixture. Beat with an electric mixer until smooth.
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Spread frosting over top and side of cake. Dust with sifted cocoa.
