Chocolate Coffee Cake

Exchange Value: 0* Servings: 10

Ingredients

Method

  1. Grease and line a 7” cake tin. Preheat the oven to 180°C/350°F/Gas Mark 4. 
  2. Place the Loprofin Chocolate Cake Mix into a deep bowl, add the oil and vanilla essence and stir thoroughly with a wooden spoon until it looks like breadcrumbs. 
  3. Add the sparkling water and mix well. 
  4. Spoon the mixture into the prepared cake tin and leave to stand for 15 minutes. 
  5. Bake in a preheated oven for 45–55 minutes. 
  6. Allow to cool in the tin for 5 minutes before transferring onto a wire rack. 
  7. Cover with a thin layer of icing and allow to set in the fridge for at least an hour –this is called the “crumb layer” –  see Chef’s Tip.  
  8. Once the crumb layer has set, cover with more coffee buttercream icing and decorate with sugar strands or sprinkles – if the icing is too thick, lighten with a spoonful of Sno-Pro/Loprofin Drink. 
  9. Store leftovers in the fridge for up to a week. Best served at room temperature.
 

Chef’s Tip:

A thin layer of buttercream icing called the “crumb coat” seals in stray crumbs before a second layer of buttercream icing is applied, helping to achieve a perfectly pretty finish on your cake. 

 

Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin and Sno-Pro by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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