INGREDIENTS
125ml water.
60ml oil.
30ml cocoa.
15ml coffee powder.
2 extra-large eggs.
180ml sugar.
250ml flour.
5ml baking powder.
pinch of salt.
INGREDIENTS ICING
45ml butter.
30ml cocoa.
500ml icing sugar.
1 egg white.
METHOD
Grease a 1,5 litre microwave safe loaf pan or spray with non-stick spray.
Line the base of the loaf pan with paper towelling.
Place the water, oil, cocoa and coffee into a microwave safe bowl.
Microwave on 100% power for 1 minute and mix well.
In a jug whisk the eggs and sugar until thick and pale yellow.
In a bowl sift the flour, baking powder and salt together.
Fold the flour mixture into the egg mixture using a metal spoon.
Add the coffee mixture.
Mix.
Pour the batter into the prepared pan.
Place the pan on an upturned saucer in the microwave.
Microwave on 100% power for 5 minutes.
Remove from microwave and leave to stand for a few minutes.
Turn out carefully and remove the paper towelling.
In a saucepan on the stove melt the butter.
Stir in the cocoa.
In a bowl mix the icing sugar with the egg white.
Add to the butter mixture in the saucepan.
Stir the mixture over a low heat until well blended.
Pour over the hot cake.
