Heat the milk and dissolve the coffee granules. Beat 175ml (175g) of the butter with the castor sugar until light. Add the egg a little at a time, beating well after each addition. Fold in the flour and cocoa powder alternately with the milk.Spoon the mixture into a greased, ring-shaped silicone or microwave-safe baking tin. Cook on full power for five to seven minutes, until the cake springs back when pressed with your finger. (It will continue to firm up once removed from the microwave.)Remove from the microwave and let it stand for five minutes. Allow to cool before removing the cake from the tin.Mix the remaining butter with the icing sugar. Add enough boiling water to form a smooth, spreadable consistency, then spoon the icing over the cake. Decorate with a crumbled dipped white Flake chocolate.Text and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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