Mexican Hot Coffee Cocktail

Ingredients

• 225 g self-raising flour
• 180 g brown sugar
• 180 g butter at room temperature
• 3 eggs at room temperature
• 100 ml hot water
• 1 sachet @oursocietycoffee Mochaccino Instant Cappuccino
  (or any of your favourite flavours!)
• ⅛ teaspoon salt
• ¼ teaspoon baking powder
• 1/2 cup chocolate chunks

Method

• Preheat the oven to 180C.
• Mix instant cappuccino powder with hot water. Leave aside to cool.
• In a separate bowl, beat butter and brown sugar until soft and creamy.
• Add eggs one at a time, beating well after each egg.
• In another separate bowl, sift flour, baking powder and salt.
• Fold in the sifted ingredients into the creamed mixture alternately with the coffee mixture, starting and ending with flour.
• Pour half the batter into a well-greased and floured loaf tin.
• Level the top and sprinkle half of the chocolate chunks.
• Top with the remaining cake batter and level the top again. Sprinkle it with the remaining chocolate chunks.
• Bake the loaf for 45 minutes or until a skewer inserted in the center of the cake comes out clean.
• Remove the loaf from the oven and let it cool in the tin for approximately 5 minutes before turning it onto a wire rack.