Honey and chocolate cake with coffee cream layers (31.05.07)

Cakes and Biscuits

Ingredients

6 eggs

10ml vanilla essence

375ml castor sugar

250ml self-raising flour

125ml coaco

60ml maizena

30ml honey

30ml boiling water

Coffee cream filling

30ml honey

15ml warm water

10ml instant coffee granules

500ml cream

30ml icing sugar

Topping ingredients:

250-500ml whipped fresh cream (optional)

Chocolate curls and strawberries

Method:

Combine honey with boiling water and stir in gently into batter. Pour into prepared pans and bake or 45 minutes or until done. urn onto a wire rack and let cool. Split cooled cakes into two. Beat eggs and essence with electric beaters in a bowl until thick and creamy. Gradually add sugar. Beat until dissolved between each addition.Grease two deep 27cm round cake pans. Line base with grease proof paper and prepare with non-stick cooking spray. Pre-heat oven 180°C.

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