"There's nothing better than cake but more cake"  -  Harry S. Truman Today is  all about cake, to be precise, it's #ChocolateCakeDay!  We can't think of a better way to celebrate than with a slice of  Esmaralda's delicious decadent chocolate loaf cake.  We will definitely be tucking into this chocolaty treat for both morning and afternoon tea today. Ingredients for cake

175g Dark Chocolate buttons

175g Salted Butter

2 tablespoons instant coffee

100ml boiling water

135g Cake flour

25g Cocoa powder

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

300g castor sugar

3 eggs

70ml Ideal milk (evaporated milk)

5ml Vanilla essence

Method

• Pre-heat oven to 180°C
• Line the bottom of a loaf tin (50 x 12cm) with baking paper and grease well.
• Melt the chocolate and butter together.
• Add the instant coffee into a mug and pour over the boiling water, stir until dissolved.
• Add the coffee mix to the chocolate mixture and stir until combined.
• In a large bowl, mix the cake flour, cocoa powder, baking powder, bicarb, and castor sugar.
• In a jug, mix the eggs, ideal milk, and vanilla essence.
• Combine your chocolate mixture with the egg mixture and then fold into the dry ingredients with a spatula.
• Pour the mixture into the prepared loaf tin and bake for about 1hour or until baked through.
• Leave to cool for a few minutes before removing from the tin.
• Allow to cool down completely on cooling rack before icing it.

Ingredients for Icing

125g salted butter, room temperature

250g Icing Sugar

25g Cocoa powder

50ml Ideal milk (Evaporated Milk)

Method

• Beat the butter until its soft then add the icing sugar and cocoa powder, beat until combined.
• Add the ideal milk and beat until smooth.
• Decorate the cooled cake as preferred.