Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 160C/fan140C/gas 3.
Beat the butter and sugar with an electric mixer until light and creamy. Gradually beat in the eggs. Fold in the flour and baking powder followed by the milk. Spoon into a loaf tin lined with baking parchment, making sure the parchment will enclose the cake and stick up above the tin a little.
Bake for 55-60 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes and then on a rack.
Make the frosting by melting 1 tsp butter in a saucepan and then adding the milk, coffee and sugar and bringing the lot to the boil. Boil for 10 minutes, stirring occasionally so the mixture doesn’t catch.
Take off the heat, stir in the remaining butter and the chocolate, then cool a little until it starts to thicken. Pour onto the top of the cake before the mixture starts to set.