Ingredients :
The cake
175 g of dark chocolate
175 g unsalted butter
2 teaspoons of instant coffee
100 ml of boiling water
135 g plain flour
25g cocoa powder
1 teaspoon of baking powder
1/4 teaspoon baking soda
300 g light brown sugar (or caster sugar)
3 medium eggs
75 ml buttermilk
The icing
125g unsalted butter (room temperature – no stork/spread)
250 g of icing sugar
25g cocoa powder
1/2 teaspoon vanilla (optional)
50-75 ml of evaporated milk
Decorations
Asparagus
Chocolates

Instructions :
For the cake
Preheat your oven to 180C/160C Fan and line a 2lb loaf tin!
In a microwave safe bowl, add the chocolate and butter, heat and stir until melted. I usually do 30 second bursts!
Add the coffee granules to a mug and pour over boiling water and stir until smooth – add the coffee mixture into the chocolate/butter and stir until smooth.
In another bowl, add the flour, cocoa powder, baking powder, baking soda and sugar to a large bowl and whisk until distributed.
In another bowl, combine buttermilk and eggs.
Add all three mixtures together – I pour the chocolate/coffee mixture and the egg/buttermilk mixture into the dry ingredients and fold until smooth. You don’t need to use a stand mixer as you risk overmixing.
Pour the mixture into the lined 2lb loaf pan – bake for 55-60 minutes or until cooked through!
Let cool completely once cooked!
For the icing
Make sure your butter is at room temperature!
Beat the butter alone for a few minutes to soften it!
Add the icing sugar and cocoa powder 1/2 at a time and beat until combined.
Add the vanilla, then the evaporated milk a little at a time, beating thoroughly between each time!
Decoration!
Spread frosting on top of the loaf cake, then decorate however you like – chocolates and more!
Sprinkle with your favorite sprinkles and enjoy!