Mocha cake with latte icing | Sainsbury`s Magazine

Ingredients

• 125g very soft butter, plus extra for greasing
• 2 tbsp espresso instant coffee powder, such as Carte Noire
• 1 tbsp cocoa powder
• 1 x 250ml tub crème fraîche d’Isigny
• 225g caster sugar
• 3 large eggs
• 225g self-raising flour
• 1 tsp bicarbonate of soda
• 1 x 180g tub full-fat Philadelphia cream cheese, chilled
• 1 tsp espresso instant coffee powder, such as Carte Noire
• 3 tbsp icing sugar
• ½ x 100g bar Lindt double milk chocolate bar