Another month has passed, which means another birthday, and another birthday cake. This time it was for Sam's 14th birthday (14! how did that happen?). Last year he requested a carrot cake but as there were no special requests this year I decided on a mocha cake using my favourite chocolate cake recipe, and topped with a Belgian chocolate buttercream.
I've made this cake a few times before, sometimes with espresso and sometimes with instant coffee. This time I used Dolce Gusto Ristretto Ardenza, a short, full bodied shot of coffee with a creamy layer, which is my new favourite morning drink.
Rich Mocha Cake
100ml espresso (2 shots)
35g cocoa powder
190g caster sugar
1 egg
60ml vegetable oil
125ml milk
115g plain flour
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
Belgian Chocolate Buttercream
150g butter, softened
300g icing sugar, sifted
4tbsp room temperature water (or cooled espresso)
150g Belgian milk chocolate, melted
- Beat together the espresso, cocoa powder and sugar until smooth
- Beat in the egg, oil and milk
- Sift together the flour, baking powder & bicarb of soda
- Add the dry ingredients into the wet and mix well
- Divide the mixture between four 6" tins, greased & lined with baking paper (or two 8" tins)
- Bake in a preheated 180C oven for 12-15 minutes for 6" tins ( a little longer for 8")
- Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely
- Beat together the butter & icing sugar
- Add the water and beat until light and fluffy
- Beat in the melted chocolate until fully combined
- Use the buttercream to sandwich the cakes together and spread the remaining buttercream over the top and sides
- I topped with chocolate lollipops made from Belgian chocolate poured into football & number lollipop moulds
I was provided with the Dolce Gusto coffee capsules & espresso cups free of charge
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