#BEDN – Food Glorious Food

My first recipe on this blog! Birthday cake for hubby – Chocolate coffee cake

I made this up as I went along, basing it on a standard cake recipe. Hubby had requested chocolate cake, with chocolate on top and something in the middle. I suggested a couple of flavours, and he went for coffee.

Chocolate coffee cake

I had no idea if it was going to work, but I can report that it is light and very chocolatey, and quite moist. Yum!

Chocolate Coffee Cake

(serves 8 – 10, or fewer if you are feeling piggy!)

For the cake:

8oz softened unsalted butter

8oz golden caster sugar (I was going to use soft light brown sugar, but forgot)

4 large eggs

6oz self-raising flour

2oz unsweetened cocoa powder (I use Green and Blacks)

1/2 tsp baking powder

1/2 tsp coffee extract, or make some espresso and use that instead

3oz melted dark chocolate

2 tbsp milk

 

For the buttercream and topping:

5oz softened unsalted butter

10oz icing sugar

1-2tsp coffee extract

1tbsp milk (or cooled boiled water)

150-200g dark chocolate

 

 

Heat the oven to 160C (fan)/180C, and grease and line two 8 inch sandwich thins. I use pre-cut parchment from Lakeland, as you can get them in lots of sizes, and I usually use pre-cut strips of parchment for the sides, also from Lakeland.

Beat together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well between each so that the consistency of the mixture remains smooth. Add a bit of flour if it starts curdling.

Add the flour, cocoa powder and baking powder, and fold in carefully (you can use a metal spoon, but I was lazy and used the hand mixer on its slowest speed until everything was just mixed in).

Add the melted chocolate, coffee extract, and milk, and stir through.

Split the mixture between the tins (I tend to put more in one than the other, so the bottom layer is slightly larger, but it is up to you).

Bake for approximately 30 minutes, until a skewer or cocktail stick comes out clean, and the top bounces back. Leave to cool in the tins for 10-15 minutes, and then cool on a wire rack.

Beat the butter and icing sugar for the buttercream well until light and fluffy. Add coffee extract and milk, and beat well. Don’t forget that the flavour is likely to develop, so if you think it isn’t strong enough, wait for a bit before checking the taste again. Add any extra flavouring sparingly.

Use the buttercream to fill the middle of the cake (or put on the top as well if you are using it for that). Melt the topping chocolate, allow to cool a bit and then pour carefully over the top.

If you can hold off until the top is set, then well done to you. If you can’t, like us, cut carefully and enjoy the yumminess of the coffee and chocolate flavours as they squish into each other. Mmmmm! 😊

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