Chocolate, Coffee and Almond Cake
“A birthday isn’t a birthday without a cake. I remember the many cakes my mother used to bake for us girls - Barbie, heart, rainbow, floral hat and the train crafted from a Swiss roll, with loads of sweets in the coaches. Almond and white chocolate with rich coffee icing is my choice for this year’s celebration cake. For years, my mother succumbed to her daughters’ aversions to coffee-iced cakes but now our palates have matured and we appreciate its flavour enhancing quality.”
Cake
Ingredients:
- 250gr Chocolate - Dark, best money can afford
- 250gr salted Butter, soft
- 240gr Sugar - Castor
- 6 Whole Eggs
- 45ml Instant Coffee Powder
- 45ml Water, boiling
- 250gr Ground Almonds or Almond Flour
- 100gr White Fresh Breadcrumbs (no crust)
Method:
- Pre-heat oven to 180°C.
- Line and grease a 22cm cake tin.
- Melt the chocolate in a double boiler, and set aside.
- Whisk the butter and sugar, until light and fluffy.
- Add the eggs one at time (the mixture looks curdled at this stage, but this is normal).
- Add the melted chocolate to the mixture.
- Dissolve the coffee in the boiling water and add to the chocolate mixture.
- Lastly fold in the ground almonds and breadcrumbs.
- Place in the cake tin and bake for an hour or until cooked, remove from tin, place on cooling rack and allow too cool completely before icing.
Icing
Ingredients:
- 15ml Instant Coffee Powder
- 15ml Water, boiling
- 95gr salted Butter, soft
- 340ml Icing Sugar, sift
- 120ml Cocoa Powder, sift
- 2ml fine Salt
- 5ml Vanilla Essence
- 150ml Full Cream Milk
Method:
- Dissolve the coffee powder in the boiling water, allow to slightly cool
- Add to the remaining ingredients and mix well
- Ice the cake and garnish with fresh flowers.
Please post your comments and any food-related questions below.
I look forward to hearing from you.