Page 32 - YC Cooking School

1 heaped Tbsp smooth peanut butter
1 heaped Tbsp hazelnut chocolate spread

2 Tbsp boiling water

Tools

Square cake tin 20x20cm
Mixing bowl
Stand mixer
Kitchen scale
Spatula
Measuring spoons
Sieve, 20.5cm
Cake tester

What to do:

For the cake

1. Preheat your oven to 180ºC (356ºF) and grease your favourite cake tin or a square
20x20cm cake tin.
2. Add the sugar to a large mixing bowl, then sieve over the flour, baking powder, baking

soda and cocoa. Then add in the coffee and salt.
3. In a measuring jug, whisk together the eggs, milk, oil and vanilla extract and add to
the dry ingredients.
4. Slowly add the boiling water, mixing as you pour it in and mix until everything is just
combined.
5. Pour into the cake tin and bake for 20 minutes, or until the cake is just cooked
through and a skewer inserted into its centre comes out clean.

For the icing

1. To make the icing, mix the ingredients until smooth, altering the quantities to suit your
preferred consistency.
2. Ice the cake and serve as soon as possible.

© Recipe copyright of Sarah Graham

Learn to cook online at learn.yuppiechef.com

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