Preparation time 20 minutes plus 30 minutes for decoration
Ingredients:
• 175g (6oz) soft tub margarine
• 175g (6oz) caster sugar
• 3 eggs, beaten
• 125g (5oz) self-raising flour
• 25g (1oz) cocoa powder
• Water
Ingredients for The Filling:
• 50g (2oz) unsalted butter
• 100g (4oz) icing sugar, sifted
• 2tsp instant coffee powder dissolved in 1 tbsp boiling water
Ingredients for The Feather-icing:
• 175g (6oz) icing sugar, sifted
• Boiling water
• 1tbsp cocoa power, sifted
• 1tsp instant coffee powder dissolved in boiling water
Preparation:
1. Grease two 18cm (7in.) sandwich tins and line the bases with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.
2. Beat the margarine and sugar until light and fluffy. Gradually beat in the eggs.
3. Sift the flour and cocoa power together and fold into the mixture. Add the enough water to form a consistency that fall easily from a lifted spoon.
4. Divide the mixture between the prepared tins and bake for 20-25 minutes, or until the cakes fell firm to the fingertips. Cool on a wire rack.
5. To make the filling: softer the butter, then gradually beat in the icing sugar and coffee until the mixture is light and fluffy. Sandwich the cakes together.
6. To make the feather icing: mix the icing sugar with enough boiling water to form a consistency that will make a trail for a few minutes when dropped from a spoon but will gradually merge back into the rest of the icing.
7. Take 1tbsp of the icing and color it with a little of the instant coffee. Place it in a piping bag fitted with a fine writing nozzle. Color the remaining icing with the cocoa power and spread it evenly over the top of the cake.
8. While the icing is still wet, quickly pipe lines, about 2.5cm (1in.) apart, across the top of the cake. Using a pin, draw lines at right angles to the piped lines, alternately in opposite directions, drawing them into points. Leave to set.
This recipe was published in 'Little books of delight Chocolate Cakes - p26'
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