MARTIN’S BAY ESPRESSO CAKE

This is a super moist cake served as a dessert with a little cream and it is incredibly good. 

The sour cream addition makes it super moist – just don’t over-mix it says Julia Clement the baker at the hut. 

After a day walking through 1,000 year old trees and roaring around in a jet boat – this cake was devoured by hungry walkers!

3 cups flour

3 cups sugar

3 tsp baking soda

3 tsp baking powder

3 eggs

1 cup cocoa

11/2 cups warm strong coffee

11/2 cups sour cream (250g plus 125g)

1 tsp vanilla

METHOD

Mix all the ingredients in a bowl ensuring the baking soda and baking powder do not touch the wet ingredients.

Using the spatula mix until nearly all blended and then blend it all quickly for only 1 minute – do not over-mix

Bake 180degC for 11/4 hours.

* Another option would be mix all dry ingredients together very well and in a separate bowl mix wet and combine and ix for only 1 minute.  But the top recipe came from the girls who have been making it for years and it is super!