Sweet Tooth Experiments

Tag Archives: coffee

Mocha Layered Date Mousse Cake

Posted on Posted in Cakes .

Mocha Layered Date Mousse Cake

Mocha Layered Date Cream Cake

What a journey this experimental baking session as been.

Originally I was opting to make a traditional European cake. However, after I was unable to find quite a number of ingredients the recipe called for I was left to get creative with substitute flavour pairings. I soon realized that the ingredients I used to substitute actually have no baring at all of the flavors the cake was supposed to have. Without realizing I opted for coffee, chocolate and dates in which I bake with often as they are such great complementary flavors.

In addition to completely changing the flavors I actually changed some textures as well as I found the traditional recipe too sickly sweet (even for me), also I needed textures that would highlight the flavors and layers. Lastly as I didn’t have the tin that the recipe called for I changed the structure and presentation of the cake.

Sooo….in the end after a bit of trial and error I don’t think I actually kept one original element (85% of the recipe is me making things up as I went along)…but nether less the result was a tasty moreish and unique layered cake that melts in your mouth.

Mocha Layered Date Cream Cake

Cake:

  • 4 eggs
  • 125g sugar
  • 30g cocoa powder
  • 1/2 tsn espresso coffee granules
  • 70g plain flour

Syrup:

  • 75g sugar
  • 75g water
  • 2 tsn expresso coffee granules

Ganache:

  • 120ml cream
  • 140g dark chocolate

Date mousse:

  • 190g dried dates
  • 15ml rum
  • 200ml thickened cream
  • 12 glace cherries

Icing:

  • 140g cream
  • 220g ricotta cheese
  • 65g icing sugar

 

Method:

  1. Preheat the oven to 180c degrees and line a 30cm x 45cm baking tray with baking paper.
  2. Using electric beaters whisk the eggs and sugar until doubled in size.
  3. Sift the cocoa powder, coffee granules and flour into the mix and fold with a spatula until just combine.
  4. Spoon into the tray and lightly smooth the surface with the back of a spoon.
  5. Bake the cake for 10 minutes or until the cake springs back when you lightly touch the surface with your fingers.
  6. Leave the cake in the tin for 5 minutes then invert onto a cooling rack. Remove the baking paper.
  7. Meanwhile make the syrup by placing the ingredients into a pan on a medium heat and stir until the sugar is dissolved and the mix resembles a syrup consistency.
  8. Leave the syrup aside to cool.
  9. To make the ganache heat the cream up in a bowl in the microwave until boiling.
  10. Add the chocolate to the cream, leave for 1 minute before stirring until the mix resembles a silky thick consistency.
  11. To make the mousse, place the dates in a food processor with the rum and blitz until the mix is smooth.
  12. Add the cream and blitz until the mix is combine well and the cream is whipped to firm peaks, leave aside.
  13. To assemble the cake spray with oil spray and line a 15cm x 20cm high cake tin with plastic wrap, allowing for overlap.
  14. Cut 3 cake into 3 15cm x 15cm pieces.
  15. Place 1 cake layer into the bottom of the tin a using the remaining cake cut 2 more pieces to line 2 opposite sides of the tin moving the bottom layer slightly for a snug fit.
  16. Using a pastry brush brush the bottom and sides of the cake layers in the tin with 2/3rds of the coffee syrup.
  17. Spoon half the ganache on top of the bottom cake layer and level out with the back of a spoon.
  18. Spoon half the date mousse over the ganache pop in half of the cherries and smooth with a spoon.
  19. Add the second cake layer and push down on top of the date mousse until snug.
  20. Brush the remaining syrup onto the cake layer.
  21. Repeat ganache layer with the remaining mix as well as the date mousse and cherries with the remaining mix.
  22. Top the cake with the 3rd cake and push down until snug, place the cake in the freezer to firm.
  23. Meanwhile make the icing by placing the ingredients into a bowl and using an electric beater whip until firm peaks form.
  24. Pull up the plastic wrap to remove the cake from the tin and invert onto a plate, remove the wrap.
  25. Place the icing into a piping bag with a circle nozzle and pipe 5cm dots with peaks onto the top and cake sides of the cake.
  26. Place in the fridge for 2 hours to set.
  27. Serve by slicing across the side with no cake to show the beautiful mousse cake and chocolate layers inside.

 

Mocha Layered Date Cream Cake
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Mocha Layered Date Cream Cake

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Mocha Layered Date Cream Cake
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Mocha Layered Date Cream Cake
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Chocolate Honeycomb Spiced Christmas Pudding recipe
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Banana Yoghurt Mocha Date Cake

Posted on Posted in Cakes .

Banana Yoghurt Mocha Date Cake recipe

The idea of this cake came from wanting to bake with the flavor combinations of chocolate, banana, coffee and dates. Yes this seems like a very weird combination but it works!

How I came up with this recipe, well we know chocolate and coffee are a dream together. Banana and chocolate are also an obvious paring. The dates were a way of cutting down the sugar amount in the cake, however they also go really well with banana. After playing around with these ingredients and the quantity of each one the final cake recipe came out absolutely delicious. The flavor just works together so well – I even surprised myself with this hit.

Ingredients:

Cake:

  • 230g self-raising flour
  • 40g cocoa powder
  • 110g brown sugar
  • 140g sliced banana (2 large bananas)
  • 1 egg
  • 140g vanilla yoghurt
  • 130g butter
  • 2 tsn coffee granules
  • 90g dates
  • 50g dark chocolate

Icing:

  • 200g thickened cream
  • 20g icing sugar
  • 1 tsn vanilla essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Sieve the flour, cocoa powder and sugar into a bowl.
  3. Make a well shape in the center of the dry mix.
  4. Mash the banana until smooth in a bowl.
  5. Add the egg and yoghurt to the banana mix and whisk with a fork until well combine.
  6. Melt the butter and add the coffee granules, stir. Add to the banana mix and stir until combine.
  7. Dice the dates and chocolate into small pieces and add to the dry mix, stir to combine.
  8. Add the wet mix into the center of the dry mix and using  a spoon stir until well combine.
  9. Add the dates and chocolate and stir to combine.
  10. Spoon the mix into the tin and flatten the top with the back of a spoon.
  11. Bake the cake for 1 hour or until a skewer inserted into the center comes out clean.
  12. Place the cake on a cooling rack until cold.
  13. Meanwhile whisk the cream, icing sugar and vanilla until peaks form.
  14. Spread over the top and sides of the cake.
  15. Decorate with shavings of chocolate and a few extra chopped dates.

 

Banana Yoghurt Mocha Date Cake recipe
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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Low Fat Spiced Chocolate Ricotta Mousse

Posted on Posted in Mousse .

Low Fat Spiced Chocolate Ricotta Mousse recipe

This is the most delectable and satisfying chocolate mousse you will eat. Replacing thickened cream with low fat ricotta cheese makes this dessert creamy, tasty and a lot less fattening.

Adding in the spices and coffee give the chocolate more body and flavor layers. This mousse can be made super quickly and is super easy.

Never again will I make chocolate mousse with cream!

Ingredients:

  • 230g low fat ricotta
  • 180g dark 70% chocolate
  • 2 eggs
  • 40g icing sugar
  • 1/2 tsn cinnamon
  • 1/2 tsn ground fennel
  • 1/2 tsn ground cloves
  • 1/2 tsn ground cardamom
  • 1 tsn coffee granules
  • Pinch salt and pepper

 

Method:

  1. Place the chocolate in a bowl and microwave on medium for 1 minute bursts, until almost all melted.
  2. Stir chocolate until smooth and silky, leave aside.
  3. Place the ricotta, egg yolks, sugar, spices, coffee, salt and pepper into a food processor and blitz until well combine and smooth.
  4. In a separate bowl beat the egg whites with electric beaters until peaks form.
  5. While the food processor is running pour in all the chocolate until well combined.
  6. Add the chocolate mix to the egg whites and fold the mixes together until just combine and smooth.
  7. Pour the mix into 4 dessert glasses and place in the fridge for 1 hour to set.
  8. Decorate with a dust of icing sugar and cocoa powder and enjoy.

 

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Ricotta Chocolate Hazelnut Cake recipe

Step 4

Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Low Fat Spiced Chocolate Ricotta Mousse recipe

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Low Fat Spiced Chocolate Ricotta Mousse recipe

 

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Ricotta Chocolate Hazelnut Cake recipe

Posted on Posted in Cakes .

Ricotta Chocolate Hazelnut Cake

 Ricotta Chocolate Hazelnut Cake recipe

Just like many people I am a fan of Ferrero Rocher’s, but am also mindful that 1 is never enough and they aren’t exactly low in kj’s. So I decided to make a cake that duplicated the beautiful flavors of chocolate and hazelnuts in a low sat-fat, low LDL ‘bad’ cholesterol and packed with protein super cake.

Instead of butter I have used low fat ricotta as the base core ingredient for both the icing and the cake, cocoa powder instead of chocolate and hazelnuts instead of the large amount of Nutella that Fererro Rocher’s have.

This cake is lovely and moist, not too sweet but super moreish!

Ingredients:

Cake:

  • 40ml water
  • ½ tsn coffee granules
  • 300g low fat ricotta
  • 4 eggs
  • 180g sugar
  • 1 tsn vanilla essence
  • 60g cocoa powder
  • 235g hazelnut meal

Icing:

  • 200g ricotta
  • 1 tsn vanilla essence
  • 60g butter
  • 95g icing sugar
  • 30g cocoa powder

 

Method:

  1. Pre heat the oven to 150c degrees and line a 20cm cake tin with baking paper.
  2. Boil the water and place in a small bowl with the coffee granules and stir until coffee is dissolved, leave aside.
  3. Place the ricotta, egg yolks, sugar, vanilla and cocoa powder into a bowl and beat with electric beaters until smooth and silky.
  4. Add the coffee and beat with the electric beaters until well combine and smooth.
  5. Add the hazelnut meal and beat until combine.
  6. In a separate bowl beat the egg whites until firm peaks form.
  7. Add 1/3 of the egg whites into the mix and fold until combine. Repeat 2 more times until the mix is just combine.
  8. Spoon the mix into the cake tin and smooth top with the back of a spoon.
  9. Bake in the oven for 70 minutes or until a skewer inserted in the middle comes out clean.
  10. Leave aside to cool in the tin.
  11. Meanwhile make the icing by placing the ricotta, vanilla, butter, icing sugar and cocoa powder into a bowl and beat with electric beaters until smooth and silky in texture.
  12. Remove the cake from the tin once cooled and cut in half horizontally.
  13. Place the base cake layer down and top with half the icing.
  14. Top with the 2nd cake layer and top with the remaining icing.
  15. Sprinkle with a little extra chopped hazelnuts and cocoa powder and enjoy!

 

Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Coffee Almond and Marsala Cake

Posted on Posted in Cakes .

Coffee Almond and Marsala Cake

Coffee Almond and Marsala Cake recipe

 

I am a massive massive fan of Tiramisu. In fact my mum’s Tiramisu is the best dessert I have ever tasted in my life.

I do like the taste of coffee, however I think it is the mix of coffee and the Marsala that together make the most amazing flavour. Considering I have a big sweet tooth and this is actually not the most sweetest of desserts out there the flavour combo must be brilliant (which of cause the Italian’s have known for centuries).

To take this to the next level and turn it into a sweet treat that’s a little more friendly to eat (let’s face it Tiramisu is not the easiest dessert to plate up and eat without a bowl), I have created a cake with the flavour combo and added in a few complementary additions.

So keeping with the alcoholic trend of this dessert and amplifying the flavour (and inevitability alcohol) I have added in the not so traditional inclusions of Kahlua for extra coffee flavour and Amaretto for an almond flavour (which works like magic with coffee and Marsala).

Coffee Almond and Marsala Cake recipe

 

Ingredients:

  • 30g coffee beans
  • 5 eggs
  • 175g sugar
  • 110ml Marsala
  • 1 + 1/2 tbsn Kahlua
  • 1 tbsn Amaretto
  • 75g butter
  • 115g almond meal
  • 115g flour

Topping:

  • 200g thickened cream
  • 20g icing sugar
  • 2 tsn Kahlua
  • 1 tsn Amaretto
  • 100g mascapone cheese

 

Method:

  1. Pre-heat the oven to 160c degrees and line a 20cm cake tin with baking paper.
  2. Place the coffee beans on a tray and roast in the oven for 5 minutes until you smell the beans aroma. Place aside.
  3. Place the beans in a food processor and blitz until fine.
  4. Beat the egg yolks and 120g sugar in a bowl with electric beaters until thick and pale.
  5. Stir in the coffee, Marsala, melted butter and almond meal to the yolk mix until smooth.
  6. In another bowl beat the egg whites with the remaining sugar.
  7. Fold the egg whites, Kahlua and Amaretto into the almond mix until just combine.
  8. Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  9. Leave the cake for 5 minutes then place on a cooling rack.
  10. Place the cream and sugar in a bowl and beat with electric beaters until peaks form.
  11. Beat the mascapone cheese until smooth add the Kahlua and Amaretto and beat until combine.
  12. Carefully fold in the mascapone cheese into the whipped cream mixture.
  13. Cut the cake in 3 horizontally, spread 1/3rd of the cream mix in between the 2 layers and the remaining on the top of the cake.

 

Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

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Coffee Almond and Marsala Cake recipe

 

 

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Coffee Hazelnut and Chocolate Bread Cake

Posted on Posted in Cakes .

Coffee Hazelnut and Chocolate Bread Cake

Hazelnut Mocha Bread Cake recipe

So I have previously made a Kahlua, Nutella and Chocolate very decadent cake that I posted a while back. As these flavors work brilliantly together I decided to mirror these flavors in another cake, however make a non-alcoholic more ‘healthy’ version. To do this I utilised coffee granules, hazelnut meal and organic dark chocolate.

As this flavor mix is not really anything unusual to put my twist on the recipe I used breadcrumbs instead of flour. A very convenient and easy way to use up old bread or the crusts of bread you are only going to throw away.

It makes a beautifully moist cake that is not super sweet and bakes perfectly (remember the yeast is already in the bread)!

Ingredients:

  • 200g butter
  • 200g sugar
  • 1 tsn chocolate essence
  • 6 eggs
  • 55ml milk
  • 1 + ½ tbsn coffee granules
  • 180g dark chocolate
  • 120g hazelnut meal
  • 250g bread crumbs

Method:

  1. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  2. Using electric beaters whisk the butter and sugar until light and fluffy.
  3. Add the essence and beat until combine.
  4. Add the egg yolks, one at a time beating in between each addition.
  5. Place the milk in the microwave with the coffee granules and heat until boiling.
  6. Add the chocolate to the coffee mix and stir until well combine and glossy. Leave aside to reach room temperature.
  7. Add the chocolate mix and hazelnut meal to the butter mix and stir until combine.
  8. Add the bread crumbs to the mix and stir until well combined.
  9. Beat the egg whites until peaks form.
  10. Fold egg whites into the mix.
  11. Pour the mix into the cake tin and bake for 50 minutes or until a skewer comes out clean.
  12. Place on a cooling rack.
  13. Dust with icing sugar and serve with a dollop of ice-cream.

 

Hazelnut Mocha Bread Cake recipe

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Hazelnut Mocha Bread Cake recipe

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Lemon Almond and Lavender Roulade recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’

Posted on Posted in Cakes .

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

You may recall in the past I have made the most amazing chocolate mousse tart with tofu and a cheesecake with yoghurt and milk instead of actual cheese.

On this same vein of thought I decided to experiment with a tofu ‘cheesecake’.

I am always looking for ways to incorporate unusual ingredients into my recipes as well as create healthier alternatives to the normal sweet treat version.

Once I worked up a base recipe I then came up with an interesting (but scrumptious) flavour pairing.

The end result = silky smooth filling of a low fat and high protein sweet treat.

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe
 

Ingredients:

Base:

  • 280g Nice biscuits
  • 130g butter

Filling:

  • 80ml milk
  • 1 tsn coffee granules
  • 240g sugar
  • 240g firm tofu
  • 40g butter
  • 40ml orange juice
  • ½ tsn orange zest
  • 2 tsn vanilla essence
  • 25ml bourbon
  • 50g cocoa powder
  • ½ tsn ground ginger
  • ½ tsn ground cinnamon
  • 1 tsn all spice

Method:

  1. Pre-heat the oven to 160c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
  3. Melt the 130g of butter and mix through the biscuit crumbs.
  4. Once well combine pour the mix into the cake tin and using fingers press the mix into the base and sides of the cake tin. Place tin in the fridge to firm.
  5. To make the filling heat the milk up in the microwave until boiling.
  6. Add the coffee granules and sugar to the milk and stir until well combine and the sugar has melted.
  7. Place the milk mix into a food processor with all the remaining ingredients and blitz until well combine and smooth.
  8. Pour the mix into the cake tin and bake in the oven for 1h 15mins, or until the top is set completely.
  9. Leave in the tin to cool then allow to firm in the fridge for 3 hours.
  10. Release from the tin, decorate with cocoa powder and enjoy.

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Coffee Caramel Tart

Posted on Posted in Tarts .

Coffee Caramel Tart

Coffee Caramel Tart recipe

This tart is simple, straightforward and not too crazy with methodology or taste combinations.

Caramel and coffee makes sense and does sound like a perfect match. Why this recipe makes it to this website is that I actually came up with this recipe by combining a few recipes into one.

I have used a recipe base of a Banoffee pie, however created a caramel latté twist instead of a banana flavour base.

If you love your café lattes this tart will be a moreish and addictive teat!

Ingredients:

Pastry:

  • 200g flour
  • 100g butter
  • 50g sugar

Filling:

  • 435g cream
  • 10g coffee granules
  • 375g caramel (I used Nestle top ‘n’ fill).
  • 3 egg yolks

Topping:

  • 250g cream
  • 100g caramel

Method:

  1. Pre-heat the oven to 200c degrees.
  2. Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Add 50g of water and process until the mix resembles dough and comes away at the sides of the bowl.
  4. Knead the dough for a minute then divide into 6 balls of 60g each.
  5. With a rolling pin roll the balls to disks and place in 6 small tart cases.
  6. Prick the pastry with a fork a few times and place the tarts in the fridge for 30 minutes.
  7. Meanwhile make the filling by placing the 435g cream and the coffee granules in the microwave on a high heat until boiling.
  8. Stir to combine and leave aside to cool.
  9. Place the 375g of caramel in a bowl with the egg yolks and whisk with a hand whisk until well combine.
  10. Add the cream mix to the caramel mix and whisk with a hand whisk until smooth and combine.
  11. Place some rice or baking weights onto some baking paper and add to the center of each tart case to weight down the rise of the pastry base while cooking.
  12. Place the tart shells in the oven for 10 minutes.
  13. Remove the baking paper and weights and bake in the oven for a further 8 minutes or until the tart shells are slightly golden brown.
  14. Turn the oven down to 180c degrees.
  15. Pour the caramel filling into the pastry shells until full to the top.
  16. Bake in the oven for 30 minutes or until the top is set.
  17. Allow the tarts to cool then place in the fridge for an hour to firm up.
  18. For the topping beat the cream with caramel with an electric mix until peaks form.
  19. Spoon the cream over the caramel top and sprinkle with a few coffee granules.

 

Coffee Caramel Tart recipe

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Coffee Caramel Tart recipe

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Coffee Caramel Tart recipe

Coffee Caramel Tart recipe

 

 

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Fig Hazelnut and Coffee Cheesecake

Posted on Posted in Cakes .

Fig Hazelnut and Coffee Cheesecake

Fig Hazelnut and Coffee Cheesecake recipe

You may have noticed across the past few months I have been baking consistently with figs.

Not until last year had I eaten one, let alone baked with this fruit.

Generally when I see fruit that I have never baked with I always like to do my research and make up a few variations of recipes (half the time they don’t make the blog…hello startfruit, dragonfruit, cantaloupe, guava cake experiments (and the list goes on).

It seems fig is one of the special fruits which seems to work so well, additionally with so many flavour pairings.

Thinking in an Italian baking head space (ricotta, espresso etc) I ended up coming up with the flavour pairing of coffee, hazelnut, fig and caramel. Which actually work a treat!

This cheesecake is very much for the sophisticated palate and is super additive!

Fig Hazelnut and Coffee Cheesecake recipe

 

Ingredients:

  • 250g caramel biscuits (I used Lotus)
  • 100g butter
  • 250g dried figs (12)
  • 2 tbsn orange liquor
  • 330g cream cheese
  • 150g sugar
  • 500g ricotta
  • 2 eggs
  • 90ml espresso coffee
  • 100g hazelnut meal

 

Method:

  1. Pre heat the oven to 180c degrees and line a 22cm spring form cake tin with baking paper.
  2. Place the biscuits and butter in a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Pour the mix into the cake tin and press with fingers over the base of the tin until flat.
  4. Place the tin in the fridge to harden.
  5. Dice up the fig coarsely and place in the saucepan with the liquor and 130g of water on a medium heat.
  6. Place a lid on the pan and let the mix boil.
  7. Once boil remove the lid and stir constantly until the water is absorbed and the figs have started to breakdown.
  8. Place the mix into the food processor and process until the figs are blitzed and resemble a paste.
  9. Spoon the fig mix over the biscuit base and place back in the fridge.
  10. Using electric beaters whisk the cream cheese and ricotta until smooth.
  11. In a separate bowl beat the eggs and sugar until pale and creamy.
  12. Add the egg mix, hazelmeal and coffee into the cheese mix and whisk until well combine.
  13. Pour the mix unto the cake tin and bake for 50 minutes.
  14. Turn off the oven and leave the door slightly open.
  15. Once the oven is cold place the cake in the fridge to fully set for 2 hours.

 

Noes:

  • I used Lotus branded biscuits for the base. If you cannot fine caramel flavored biscuits Arnott’s Nice biscuits would be a good replacement.
  • I decorated the cake by scattering roasted hazelnuts and icing sugar over the top.

 

Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

Notes

 

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Kahlua Nutella and Chocolate Cake

Posted on Posted in Cakes .

Kahlua Nutella and Chocolate Cake

Kahlua Nutella and Chocolate Cake recipe

It’s been a while since I have baked with alcoholic spirits. As I had party coming up I though now was  a good time as any to make a decadent alcoholic cake.  It had to be something sweet that would complement typical cake flavors as this cake was for an event and not just for me (not everyone is quick to jump at my unusual baking style 🙂 ).

Decisions, decision. It was down to Frangelico (hazelnut) or Kahlua (coffee).  As I have made a Frangelico cake in the past (it’s not on this blog as it just didn’t quite make the cut), I decided Kahlua it is.

What goes with the flavour of coffee? Well chocolate and hazelnut of course!

All I can say for this recipe is decadent, amazingness, flavour explosion and a must to try!

Kahlua Nutella and Chocolate Cake recipe

Ingredients:

Cake:

  • 125g butter
  • 160g brown sugar
  • 1 tsn vanilla essence
  • 2 eggs
  • 330g plain flour
  • 4 tsn baking powder
  • ½ tsn bi carbonate of soda
  • ½ tsn mixed spice
  • 2 tsn instant coffee
  • 90ml Kahlua, 10ml extra

Nutella frosting:

  • 60g butter
  • 75g thickened cream
  • 225g Nutella

Chocolate frosting:

  • 75g thickened cream
  • 50g icing sugar
  • 25g cocoa powder

 

Method:

  1. Pre-heat the oven to 160c degrees and line a 23cm baking tin with baking paper.
  2. Using electric beaters beat the butter and sugar for 5 minutes until light and fluffy.
  3. Add the vanilla and eggs, beating in each addition.
  4. In another bowl sift the flour, mixed spice, baking powder and soda then add to the butter mix.
  5. Add the instant coffee to ¼ cup of warm water and whisk until the coffee is dissolved.
  6. Add 90ml of Kahlua to the coffee mix and pour into the butter mix.
  7. Mix the ingredients with a spoon then whisk with electric beaters until just combine.
  8. Spoon the mix into the cake tin and bake in the oven for 40-45 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the cake to cool in the tin for 5 minutes than place on a cooling rack until the cake is cold.
  10. To make the Nutella frosting beat the cream until soft peaks.
  11. Whip the butter for 2 minutes until creamy.
  12. Add the nutella and cream to the butter and beat with electric beaters for 1 minute. Place the frosting in the fridge.
  13. To make the chocolate frosting beat the cream until soft peaks, sift in the cocoa and icing sugar and beat for a further 30 seconds until combine. Set mix aside.
  14. Once the cake is cooled cut in half horizontally and brush both cut sides with the extra 10ml of Kahlua.
  15. Place the bottom cake layer on a plate, spread with the chocolate frosting.
  16. Place the second cake on top of the chocolate frosting then spread the Nutella frosting over the top of the cake and sides.
  17. Decorate with hazelnuts and shaved chocolate.

 

Kahlua Nutella and Chocolate Cake recipe

Step 7

Kahlua Nutella and Chocolate Cake recipe

Step 9

Kahlua Nutella and Chocolate Cake recipe

Step 15

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