Week 86: Mocha cake


I felt strangely uninspired to bake recently. I mean, it’s okay once I get into it. But I just find it so hard to peel myself off my behind and work in the kitchen. Probably the hot weather is partially to blame.

But, like it or not, a good friend’s birthday was coming up, and how could I possibly not bring along a “thebakinghermit” art piece for the celebration? So I cracked my mind to think of something. Everyone seems to like chocolate. But chocolate, even in all its glory, can be such a bore. I needed something else to go with it. Finally, I decided that it should be coffee. Coffee and chocolate, the eternal bromance. Unfortunately, I have never made a coffee cake, so, time to research. I finally settle on this recipe, with some small modifications.

So the final cake turned out to be a thick layer of coffee walnut cake sandwiched between 2 layers of my favourite devil’s food cake. I applied a generous layer of chocolate whipped cream between the cake layers and covered the entire cake in coffee whipped cream. This was further covered with a generous drizzle of pouring chocolate ganache. And I made some additional unflavoured whipped cream to pipe borders around the top and bottom of the cake.

Makes an 8-inch round cake

INGREDIENTS

For the coffee and walnut cake

30ml whole milk

2 tsp instant coffee

113g unsalted butter, at room temperature

50g light muscovado sugar

63g light brown sugar

2 large eggs

1/2 tsp pure coffee extract

113g self-raising flour

1/2 tsp baking powder

pinch of salt

37g chopped walnuts

For the chocolate whipped cream

1 tsp gelatine powder bloomed in 1 tbsp cold water

30g icing sugar

240ml heavy cream, very cold + 1 tbsp

60g blueberry chocolate ganache

For the coffee whipped cream

1 tsp gelatine powder bloomed in 1 tbsp cold water

30g icing sugar

240ml heavy cream, very cold

1 tbsp Bailey’s

For the unflavoured whipped cream

1/2 tsp gelatine powder bloomed in 1/2 tbsp cold water

15g icing sugar

120ml heavy cream

DIRECTIONS

1) Gently heat the milk then stir in the instant coffee and set aside.

2) Preheat oven to 175C fan.

3) Using the paddle attachment of the stand mixer, cream the butter and sugars until light and fluffy.

4) Add the eggs one at a time, ensuring it is fully incorporated before adding the next egg.

5) Turn off the mixer and add the coffee milk and coffee extract and stir well.

6) Add the flour, baking powder and walnuts and stir slightly. Turn on the mixer and mix just until batter is smooth.

7) Spoon batter into a greased, parchment lined, 8-inch round tin bake for 25 minutes or until a cake tester inserted into middle of cake comes out clean.

8) Un-mould the coffee cake and leave to cool on a cooling rack.

9) All 3 variations of whipped cream follow the same directions.

10) First, melt the bloomed gelatine in a bain-marie. For the coffee whipped cream, add the instant coffee and stir until dissolve. Remove gelatine from heat and leave to cool.

11) Whisk the cold heavy cream and icing sugar until soft peaks.

12) Add the additional 1 tbsp heavy cream (or 1 tbsp Bailey’s) into the gelatine mixture and stir to combine. Lower the speed of the mixer and pour in the gelatine mixture.

13) Continue whisking until just before stiff peaks. Take care not to over whip.

14) Scrap whipped cream into a bowl and cover with cling wrap, keeping it refrigerated until ready to use.

I am pleased to say that the coffee walnut cake got rave reviews, even more so than the chocolate cake! I just absolutely loved the combination of the different whipped cream flavours. I have to say, whipped cream does taste so much better, especially when served with a heavy butter cake. Ah, I could do with another slice of that now.

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