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Double Coffee Lush Chocolate Cake
Double Coffee Lush Chocolate Cake
"This double coffee lush chocolate cake is fudgy, moist, rich and totally irresistible. It is double coffee since it contains coffee in both cakes and the icing making it such a beautiful and delightful indulgent delight. This fudgy chocolate cake is rich, moist and absolutely irresistable. Perfect choice foa any mocha cakes lovers. The coffee icing is absolutely to die for making this double coffee lush chocolate cake so moreish and an absolute winner for any party or any occassion."
Notes If you’re using salted butter make sure this is only slightly salted, if butter is totally unsalted use a pinch of salt.
In the event that you can’t stand coffee and would like to replace that, do so and use freshly squeezed orange juice (same amount as the coffee) and zest from 1/2 small unwaxed orange.
If you liked this cake I think you would also like this super moist and flavoursome carrot cake. Absolutely delicious for a carrott cake lover. Check it out.
Serves12 people
Preparation Time30 min
Chilling Time3 hr
Cooking Time35 min
Ingredients
- 170 g chocolate melted
- 55 g butter unsalted
- 140 ml strong coffee 140 ml milk +4 tbsp coffee granules
- 1 tsp Vanilla powder
- 320 g icing cane sugar
- 1 pinch salt *
- 150 g plain flour
- 150 g wholemeal flour
- 3 eggs - separated
- 1 tsp soda bicarbonate
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Preheat the oven at 180°C or gas mark four and butter and flour or line two 20cm/8in cake tins with parchment.
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Make a strong coffee with 280ml milk and 18tbsp Nescafé. Allow to cool. I make all the coffee at once and then split it into half using one half for the icing and the other for the actual cake.
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Melt the 50g butter for the icing and set aside to cool.
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In a bowl, sift the flour together with the baking powder, cacao powder and a pinch of salt unless you use salted butter. Mix a little.
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In a freestanding mixer place the egg yolks with 200g sugar, vanilla and the soft butter. Mix for about 4-5 mins until it becomes nice, fluffy and creamy. Add the kefir or the soured cream and mix for another 2 mins. Add the melted chocolate(90g) and mix for 1 more min.
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Beat the egg whites with the remaining 80g sugar until stiff and form nice and firm peaks.
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