For all those Coffee & Cake lovers - we have combined your 2 favourite things with this Stove-top Tex Mex Chocolate Cake!
Preheat oven to180°C degrees (165°C fan forced). Lightly grease Frypan with greased paper
Combine the flour, brown sugar, cinnamon and salt in large silicone bowl and set aside.
In the saucepan, melt margarine. Stir in water, cocoa and instant coffee. Bring mixture to a boil, and remove from heat.
Make a well in the centre of the dry ingredients. Pour in the cocoa mixture, and then stir in sweetened condensed milk, eggs and vanilla. Mix until blended.
Pour batter into prepared Frypan. Bake in the oven for 25-30 minutes, or until the cake springs back when lightly touched. Allow to cool.
To make the Coffee Glaze: In saucepan, melt margarine. Mix in cocoa, instant coffee and sweetened condensed milk, and sugar. Stir until combined. Fold in the almonds. Spread glaze over warm cake.
Wait for 10 minutes till the glaze has thickened and serve while still warm