Who don’t love chocolate !! Even thou many have looked at me in alarm when I combine a beautiful slice of chocolate cake top with chocolate icing with a strong mug of coffee ,inquiring what a combination ,still, I cant resist it.
Here,I would like to share a beautiful crumbly chocolate fudge cake with a coffee sauce to go with it.There are two ways to baking this cake.You can either use a cake pan or paper cups.
The original recipe of the cake is an adaption from the FLAVOUR magazine , which I had changed the ingredients slightly. As for the sauce ,it’s a recipe from the FamilyCircle mini book published by Murdock Books.
Ingredients
60g chocolate,chopped
10g butter (buttercup)
1 tbsp full cream milk (Nestle)
120g self raising flour
25g cocoa powder (Van Houten)
½ tsp baking powder
½ tsp bicarbonate of soda
60g butter
175g caster sugar
½ tsp vanilla essence
1 large egg
170ml full cream milk
Preheat oven to 180C .Grease pan with butter and line the base with baking paper.
Place chocolate,20g butter and 1 tbsp milk in a bowl set over a pan of simmering water.(Double Boiler method)
Heat, stirring until melted and smooth.Leave to cool slightly.
Sift flour,cocoa powder,baking powder and soda together twice.Set aside.
Cream butter , sugar and vanilla together until light.Add the still warm melted chocolate and beat for two minutes.Beat in the eggs , one at a time,to mix well.If you are using a cake beater then stop here because you need to fold in the flour and not beat it.
Fold in the flour(dried ingredients ) alternately with milk.
Bake for 40-45 minutes – to check whether the cake is baked, insert a skewer in a smooth part of the cake.If it comes out clean then the cake is done.Avoid inserting the skewer into any cracks as this will usually show a very moist crumb.
Let the cake to cool for 30 minutes and loosen the edges with a knife before cutting and serving.
Coffee Cream Sauce
60g caster sugar
95g lighly packed soft brown sugar
250ml Nestle cream
11/2 tbsp coffee powder(I used Boncafe Brazilian Gold)
2 tbsp Tia Maria (optional)
Prepare the sauce;
Combine the caster sugar,brown sugar,cream and coffee powder into a small pan.Stir over medium heat,without boiling, until the sugar had completely dissolved.Bring to boil.reduce the heat and simmer,uncovered, for about 3 minutes, or until the mixture has thickened slightly. Stir in Tia Maria, if you are using it.
Serve warm.
Cut cake in wedges and drizzle with coffee sauce and some thick cream ,if you like.
Thanks for visiting!
The above recipe is sent to the Cooking For Kids-Chocolate event brain child of Sharmis of Neivedyam and at present hosted by Salt To Taste
Other recipes included
Triple Chocolate Cake
Chocolate cupcakes
Love Bites and finally
Chocolate Herbal Tea Truffles
Here,I would like to share a beautiful crumbly chocolate fudge cake with a coffee sauce to go with it.There are two ways to baking this cake.You can either use a cake pan or paper cups.
The original recipe of the cake is an adaption from the FLAVOUR magazine , which I had changed the ingredients slightly. As for the sauce ,it’s a recipe from the FamilyCircle mini book published by Murdock Books.
Ingredients
60g chocolate,chopped
10g butter (buttercup)
1 tbsp full cream milk (Nestle)
120g self raising flour
25g cocoa powder (Van Houten)
½ tsp baking powder
½ tsp bicarbonate of soda
60g butter
175g caster sugar
½ tsp vanilla essence
1 large egg
170ml full cream milk
Preheat oven to 180C .Grease pan with butter and line the base with baking paper.
Place chocolate,20g butter and 1 tbsp milk in a bowl set over a pan of simmering water.(Double Boiler method)
Heat, stirring until melted and smooth.Leave to cool slightly.
Sift flour,cocoa powder,baking powder and soda together twice.Set aside.
Cream butter , sugar and vanilla together until light.Add the still warm melted chocolate and beat for two minutes.Beat in the eggs , one at a time,to mix well.If you are using a cake beater then stop here because you need to fold in the flour and not beat it.
Fold in the flour(dried ingredients ) alternately with milk.
Bake for 40-45 minutes – to check whether the cake is baked, insert a skewer in a smooth part of the cake.If it comes out clean then the cake is done.Avoid inserting the skewer into any cracks as this will usually show a very moist crumb.
Let the cake to cool for 30 minutes and loosen the edges with a knife before cutting and serving.
Coffee Cream Sauce
60g caster sugar
95g lighly packed soft brown sugar
250ml Nestle cream
11/2 tbsp coffee powder(I used Boncafe Brazilian Gold)
2 tbsp Tia Maria (optional)
Prepare the sauce;
Combine the caster sugar,brown sugar,cream and coffee powder into a small pan.Stir over medium heat,without boiling, until the sugar had completely dissolved.Bring to boil.reduce the heat and simmer,uncovered, for about 3 minutes, or until the mixture has thickened slightly. Stir in Tia Maria, if you are using it.
Serve warm.
Cut cake in wedges and drizzle with coffee sauce and some thick cream ,if you like.
Thanks for visiting!
The above recipe is sent to the Cooking For Kids-Chocolate event brain child of Sharmis of Neivedyam and at present hosted by Salt To Taste
Other recipes included
Triple Chocolate Cake
Chocolate cupcakes
Love Bites and finally
Chocolate Herbal Tea Truffles
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