This moist, fudgey cake combines our two favourite things: chocolate and coffee
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Grease a 20cm-round, microwave-proof cake dish with a little butter and line the base with greaseproof paper.
Pour the batter into the prepared cake dish and microwave on high for 4.5 to 5 minutes, checking throughout. You’ll know it’s ready when it’s risen and spongey on top. Mix in the icing sugar, a little at a time, adding more water if you need to, until you have a smooth paste, roughly the texture of thick cream.
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