Chcolate sponge with mocha frosting

I have blogged about this recipe before but that time as Mocha Muffins. Traditionally it is made in a large tray and then cut into squares/bars, but this time I still did not stick to that but made it as a cake. It is so tasty when fresh but it does keep pretty well for a couple of days since the frosting on top will protect the sponge cake from drying out. I made a small cake, still enough to feed 8 people, and used one sandwich tin to bake it in. If you double the recipe and use two sandwich tins you could fill it with layer of frosting in the middle and spread over the top as well, that would make a great birthday cake.

Cake
1 egg
75 grams butter
130 grams caster sugar
130 grams plain flour
1.5tsp baking powder
75ml milk
1 1/2tsp cocoa powder

Melt butter and put aside to cool down. Combine flour, cocoa powder and baking powder. Whisk egg and sugar until very fluffy and pale, add butter and stir until smooth. Add the dry ingredients through a sieve and fold in, last add milk and stir until all is well blended. Pour into a greased sandwich tin and bake for 30-40min. Let cool down while making the frosting.

Frosting
50 grams butter
1tbsp cocoa powder
3tbsp coffee
100 grams icing sugar

dessicated coconut or hundreds and thousands

Melt the butter and add coffee, sugar and cocoa powder. Stir until well combined and spread over the cake. Sprinkle with coconut or hundreds and thousands.