Ingredients for the cake
3 cups brown sugar
95g soft vegetables margarine or butter
4 small eggs or 3 medium eggs
1 tbsp vanilla essence
1 tsp almond essence
3 cups plain flour
4 tsp baking powder
3/4 cup unsweetened cocoa powder
1/2 cup warm brewed coffee
Ermine Frosting And Fudge which I have used on my previous Bûche De Noël recipe, click on this link for the recipe
Method
Grease a 7" x 7" deep baking tin for a high cake. Rub with some vegetables margarine and line with non stick baking papers including the side wall higher by 2". Set aside.
In a large bowl. mix brown sugar and margarine until crumbly and a bit creamy.
Add the eggs, the essences and mix with a fork.
Place a sifter on top over the same bowl. Sift flour, baking powder and cocoa.
Fold the mixture with a silicone spatula until combined.
Now pour the warm brewed coffee and fold until no liquid is seen.
Pour the smooth batter into the tin. Pat and shake.
Fill the oven's tray with boiling water and place the tin in the center.
Bake for 1h35 minutes on 175℃.
Check if cake is done by inserting a toothpick, if it comes out clean, means the cake is done.
Let cool completely. Remove the papers and demould.
Slice the cake into 3 parts. They can be uneven in size, so keep the thicker layer aside to be placed as top layer.
Frost the layers with ermine frosting and close the top with the thicker layer. Trim until it looks even, set the rest aside for decorating the cake.
Now add enough of icing sugar into the fudge to make it thick. Beat until thick.
Spread it all over the cake. Make some lines by pressing a knife against the cake's wall/side.
Mash the loose cake layer that have been discarded into crumbs. Stick it to the side of the cake, press with a knife to make some lines so that it ressembles a tree trunk!
