November 15, 2016
- Prep: 10 mins
1Mix the icing sugar and the cocoa in a small bowl.
2Melt the butter.
3Mix the coffee powder and the boiling water.
4Add the butter and the coffee mix to the icing sugar and cocoa and mix until smooth.
5Pour over the cooled cake and allow to set.
6Serve the cake drizzled with the raspberry sauce and accompanied with whipped cream or yoghurt if you prefer.
7Alternatively, you can ice the cake with mocha icing, which is really nice, and somewhat less messy, so you can take it out on picnics, or in lunch boxes...