Moist Chocolate After Eight Cake

Ingredients

• 1.5 tsp bicarbonate of soda 
• 115 g butter melted
• 70 g cocoa powder 
• 2 large eggs 
• 250  juice of lemon with milk to 250ml and left for at least 5 minutes)
• 225 g flour plain
• 0.5 tsp salt 
• 200 ml strong coffee decoction hot
• 400 g caster sugar 
• 1 tbsp vanilla extract 

Equipment

• bowl
• oven
• whisk
• wire rack
• hand mixer
• stand mixer
• spatula
• skewers

Directions

1. Preheat oven to 180c/160c fan/350/gas mark
2. Grease two 18cm cake tins and line the bottom of each with greaseproof paper.
3. In a large bowl or the bowl of your stand mixer, add the flour, cocoa, sugar, bicarbonate of soda and salt. Give it is good stir with a metal spoon until it is well combined.
4. Whisk together the eggs, buttermilk, melted butter and vanilla and pour into the dry ingredients.
5. Whisk until velvety smooth with either a stand mixer or an electric hand mixer. Next pour in the hot coffee and mix in with a spatula, until you have a runny mixture. (don’t panic, it will work)
6. Pour the batter into the cake pans and bake in the middle of the oven for 35 minutes. A skewer should come out clean.
7. Allow the cakes to cool in the pans for a while, before tipping carefully onto a wire rack to continue cooling.