I am still here guyz and I promise to make something special blogwise soon! Just been very busy and I need to give you SOME NEWS soon! For now I have a cake recipe to share..The most sinful cake ever!
Last weekend was so much fun. It was a dear friends 30th and boy we had some serious fun..I made 2 cakes one a rich Triple Chocolate Espresso Pound Cake frosted with whipped Mocha Mousse and a Chocolate Espresso Cake layered with Mocha Mousse & covered in chocolate collar. If you think its chocolate-coffee excess, let me tell you we needed all of it!
How the Cake was Demolished in Minutes!Easy Peasy Triple Chocolate Espresso Cake (adapted from Rose Levy Beranbaum's Cake Bible)
125 gm Plain flour
35g cocoa powder
1tsp instant coffee
60ml cup freshly brewed coffee
1 tsp vanilla extract
175gm granulated sugar
½ tsp baking powder
1/4 tsp salt
185gm unsalted butter, softened
1/2 cup Dark chocolate +1/4 cup milk chocolate+1/4 cup peanut butter/white chocolate chips
Preheat oven to 180C. Grease a 7inch pan (I have used a Giant cupcake form).Beat the butter and the sugar until light and fluffy. Add eggs one by one and beat after each addition. Sieve the dry ingredients into one bowl and toss the chocolate chips in one tbsp. of the sieved flour. (This helps the chips to stay all through the batter rather than sink). Add the coffee along with the dry ingredients and fold carefully. Finally, fold in the chocolate chips.
Pour the into the form and for about 40-45 minutes, until a toothpick inserted in the centre of the cake comes out clean. Remove from oven and let cool on a wire rack.
For the Whipped Mocha Mousse Icing I used the Mocha Mousse recipe from here and just piped free-form using a large star tip.